Egg recipes-Wafu Tamago-Yaki in Spanish Style


Here’s one delicious Tamago-Yaki recipe. This idea comes from a Spanish omelet. Mix lots of vegetable into eggs and pan fry or bake them. Compare to Japanese Tamago-yaki, it doesn’t require a square fry pan. You don’t need any skill to do rolling egg sheet motion. Simply pour egg mixture into a pan and start heating. There’s only one problem. Since it doesn’t let you stir the mixture while heating, egg can burn very easily at the bottom. Don’t worry! Having potato crust at the bottom part, you can make thoroughly cooked omelet without letting it burn. Also you can enjoy hashed-brown-potato like crust at the bottom of the omelet! I used a touch of soy sauce while stir frying shimeji mushrooms. It gives wafu flavor to your omelet! You can either serve it hot or at room temperature. It has lots of color including yellow, green, red. Packing into bento box is also very suitable!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves four ~
5 Eggs
50g Shimeji mushrooms
5~6 Mini tomatoes
3~4 stalks Asparagus
1 Potato
1 tsp Butter
1/2 tsp Soy sauce
Salt & Black pepper to taste

(•̀ㅂ•́)وto see Japanese seasonings explanations please click here!

[ Directions ]

1-
1. Cut potato into allumette.

2-
2. Soak into water to prevent discoloration and to remove excess starch.

2-
3. Place into a strainer allow potato to drip all the excess water.

2-
4. Trim the roots off shimeji mushrooms and take each stalk apart.

2-
5. Slice mini tomatoes.

2-
6. Cut asparagus into 3~4cm length.

2-
7. Crack eggs into a bowl. Add salt and mix well.

2-
8. Add butter into a fry pan and start heating over medium heat. Add the shimeji mushrooms after the butter melted. Stir fry until golden brown.

2-
9. Add soy sauce, mix well and shut off the stove.

2-
10. Add mushrooms into the egg.

2-
11. Mix well.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وYou can add any kinds of vegetable. Some of the vegetables such as carrot may need to parboil before adding to avoid having undercooked texture.

 

2-
12. Heat up the fry pan over medium heat, add some vegetable oil. Add the potato into the pan.

2-
13. Stir fry until half translucent.

2-
14. Add salt & black pepper.

2-
15. Spread potato evenly to create omelet base.

2-
16. Pour the egg mixture over the potato.

2-
17. Add the asparagus.

2-
18. Place the sliced tomato.

2-
19. Cover the fry pan and keep cooking over very low heat for 5~6 minutes or until the center of the omelet sets.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وIf you are still worried about burning the bottom of omelet, you can shut off the stove earlier and keep the cover on. Let it sit for another 2~3 minutes so the residual heat will allow egg mixture to set. Or put the fry pan into 200℃ preheated oven and bake for 10 minutes or so.

2-
20. Remove the omelet from the pan with a big spatula.

1-
21. Cut into whatever the size you like!
『MASA’s Cooking Tips』
(•̀ㅂ•́)وThis omelet is already seasoned. You don’t particularly need to serve it with any sauce.(unless you want to…) This dish can be served hot or at room temperature. Packing into bento box is also very suitable!!

 

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