The Grelo is the leaf sprout that leaves the turnip, whose flavor and texture make this leaf unique and different from the other vegetables. If you pick them up outside the season they will know too bitter and have a texture that is not too leaf that does not soften boiling for a long time, therefore, it is better to take into account their collection time. In general, they sprout from January to March and are usually collected a few months before some first leaves that are the first flowering, but they are called Nabizas. This vegetable is very present in the kitchen of Galicia, Spain, since it is part of their gastronomic culture . Therefore, during the cold months it is very common to find all kinds of dishes in the Galician bars, such as scrambled of grelos, lacon with greos, Galician broth or tortilla of grelos. In recipes, we share one of the most traditional recipes, Grelos omelette with potatoes and sausage. This rich saucer that we present will be simple and combine the delicious grelos with sausage and potato forming an omelet that will be a luxury at your table. Keep reading and discover with us step by step to know how to make Grellos tortilla.
| 🚻 6 Diners | 🕘 45m | 🍵 Principal | 🤯 Timing |
| Ingredients to make Grelos omelet with potatoes and sausage: |
| 300 grams of canned or fresh natural gremos (depending on the time) 200 grams of sweet chorizo 2 pieces of median potato 5 eggs 4 tablespoons of olive oil 1 glass of oil for fry 2 pinch pins of salt |
| ADDITIONAL CHARACTERISTICS: Average cost, popular in autumn-winter, fried, |
Ingredients to make Grelos omelet with potatoes and sausage:
1. If you use canned grelos, drain them well and reserve them on a plate for later. This is a good method to make Grelos omelette when we are not yet in collecting times, but if you have the opportunity to get fresh grellos, use them.
2. cut some pieces of sausage into thick slices and then cut each slice into four pieces. If you prefer, you can make the smallest pieces. Also peel the potatoes and cut them into slices.
3. Heat in a frying oil pan. Wait for it to be hot, the potatoes and fry them over medium heat, stirring so as not to let them have too much and are tender.
4. When the potatoes are almost ready, add the sausage cubes and sauté for 3 minutes, no more because it will lose that texture and juiciness that characterize it so much. In addition, you run the risk of becoming too salty and dry.
5. bat 4 eggs if they are large or 5 if they do not have a large size. Beat until the clear and yolk are mixed, but it is good that they do not mix too much so that when the Grelos omelette with potatoes are more juicy. If, on the contrary, you prefer a more spongy and consistent tortilla, then you must beat a little more.
6. Cut the stems of the Glos and add the leaves to mix them with the beaten eggs.
7. now add the potatoes with the chorizo, ingredients that must be tempered to prevent the egg from setting ahead of time. Remove and mix for preparation to take substance of everything added.
8. Add a little oil to the pan, the same of frying the potatoes and the sausage to take advantage of the juice that the sausage released, and pour the mixture to cook the Grelos tortilla with chorizosin hurry. It is preferable to curdle the tortilla over low heat so that it is done well for each face, if the fire is very high it could burn on the outside and be raw inside. It often turns to get it uniform. Say the tortilla immediately to enjoy it hot. This Grelos omelet recipe with potatoes and sausage and is really spectacular and simple, ideal for family dinner! We recommend accompanying it with some fried stickers, a Galician empanada and Santiagos cake to finish preparing a typical Galician menu. As they would say in Galego, Bo appetite for everyone.
