Once the greos washed this time also better without stems, we scald them in boiling water for 2 minutes, turn off and take out a strainer.
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| Grelos omelette ingredients with mushrooms: |
| 5 medium eggs 0.8gr of bicarbonate (the tip of a spoon) 400 gr of onion, a handful of defrost mushrooms 1 handful of frozen prawns extra virgin olive oil salt pepper (optional) 250 gr of Grelos already clean |
Grelos omelette ingredients with mushrooms:
2. 5 minutes can be cooked, although in this case salt water helps eliminate some bitterness.
3. We will put 2 tablespoons of olive oil in a pan, and saute the already defrosted mushrooms.
4. When the sautee looks this, about 5 minutes, we will throw the onion in Juliana. Then 2gr of salt and that pinch of bicarbonate.
5. You can throw a couple of tablespoons of water to accelerate the bicarbonate process if the onion does not detach it. We will keep the average heat.
6. You will see that within a few minutes, the onion is taking color quickly thanks to this technique and of course an innate sweetness, without extra sugars.
7. When the onion has already darkened, about 20 minutes, it is not a matter of leaving it dark brown, we will throw the grelos and stir until the water they bring with it. We will raise the fire for this purpose.
8. When this happens we will throw the chopped prawns, we will give the set and turn off. We will book, the mixture has to temper.
9. Once the same is tempered, we will beat the eggs with salt and pepper (the latter optional).
10. And we will throw the filling into the egg, we will remove well and try again from salt, that is not bland.
11. We will now throw a tad of oil in the pan, we will wiggle it to distribute it well throughout the surface, and we will throw it.
12. At 5 minutes, we will turn it around with the help of a dish. Calibrate the curd point controlling time. We leave it Cuajadita, you know for other posts that when we know it will be left over, we set it well.
