Spanish scrambled eggs
There are thousands of snacks in Spain, although there are no specific statistics, but you have to know that in this country, in addition to the kind of dishes that are eaten, the main thing in daily life is a variety of snacks with different tastes. I don’t know why this Mediterranean country is so different from its surrounding neighbors, street bars and snack bars are everywhere, so many people who have traveled in the past are most impressed by the beautiful scenery and cultural atmosphere, and there must be a variety of snacks on the streets of Spain Today let’s make a Spanish scrambled egg, the ingredients only need eggs and a few common vegetables to match, which can be said to be very homely. There is no technical difficulty in the method, you only need to pay a little patience and time, a plate of delicious and soft scrambled eggs can be served~
How to make scrambled eggs in Spain
Step 1
Dice the onion, green pepper, carrot, and tomato
Step 2
Take the leaves of the coriander and set aside
Step 3
Crack the eggs into a bowl, add a small spoonful of salt and an appropriate amount of freshly ground black pepper and whip well
Step 4
Pour olive oil into a pan, add onions, carrots and diced green peppers and sauté
Step 5
Then add diced tomatoes and half a spoonful of salt and stir-fry slightly
Step 6
Spread the fried vegetables flat at the bottom of the pot, pour in the egg liquid and heat until the middle begins to change color, and the overall state is semi-solidified
Step 7
Use a spatula to gently push and fry along the outside to the middle to let the egg liquid on top flow down. Cover and simmer over low heat for 2 minutes to allow the eggs to ripen and tender. Use a spatula to divide the eggs directly into four pieces
Step 8
Serve on a plate and garnish with coriander leaves in the middle
Cooking tips for scrambled eggs in Spain
This dish is very simple, it can be said that it is not difficult, but the only thing to note is that scrambled eggs in the West are different from those in our country, especially this dish basically cannot be regarded as stir-fried, but closer to frying, or slow frying over low heat. The final product is that although the egg is fully cooked, the taste must still retain that kind of tenderness, which is good to pay more attention to when operating.