Tortillas De Maiz

The ‘Tortilla de maiz’ originate from Colombia, the main ingredient of these corn omelets are cooked corn kernels that are roasted in hot oil.

Roast the corn kernels in a little hot oil, stirring occasionally, until golden brown. This takes about 10 minutes. Now put them on kitchen roll to drain.

Make an omelet dough with salt, eggs, flour and pepper, melt a little butter in a frying pan – until it stops foaming – and then pour in the dough for a tortilla (the mass of dough is enough for 2 tortillas per serving). As soon as the dough sticks to the edges, sprinkle it with 2 tablespoons of corn kernels. When the dough is firm, turn the tortilla and let it brown on the other side for a minute. Once the tortilla is ready, slide it onto a preheated plate, add butter repeatedly to the frying pan and bake the next omelet.

Before baking, it is necessary to mix the batter each time.

Serve the tortillas one by one on plates and garnish with a tablespoon of thick sour cream and a tiny bit of chopped parsley.

Title: Soup Asparagus In Chervil Vinaigrette With Eggs Categories: Cold, Leaf Salad, Asparagus spears

1 kg thin soup asparagus 1 untreated lemon, salt

4 small eggs

50 ml white wine vinegar

75 ml hazelnut oil

1 teaspoon sugar

Crushed pepper

1 bunch chervil

2 shallots

– Ulli Fetzer

– www. Brigitte. De

Rinse the asparagus spears, remove the peel and cut the lower end into small pieces.

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