Eierspeise

Tortilla de porotos verdes is a traditional egg-based dish that's especially popular in Chile. This omelet is usually made with a combination of eggs, green beans, salt, and oil, although it can also be enriched with onions and milk or cream for extra flavor. The green beans are first cooked, cooled, cut lengthwise, then mixed with the beaten eggs and salt. The mixture is fried in a pan on both sides with a bit of oil. The dish is especially popular during summer, and it's often served as an accompaniment to other dishes.

Tortilla de porotos verdes

Peru

Tortilla de Raya ist ein einfaches peruanisches Gericht, ein Rochen-Omelett, das zu den beliebtesten Rochen-Gerichten des Landes gehört. Das Gericht wird zubereitet, indem Streifen von gekochtem Rochen mit Eiern, Knoblauch und Aji Amarillo gebraten werden. Es wird traditionell mit der scharfen Rocoto-Chili als Beilage serviert. Obwohl es recht einfach erscheinen mag, gleicht dieses Gericht dies durch die Portionsgröße aus, da Tortilla de Raya so groß ist, dass sie normalerweise den ganzen Teller bedeckt.

Tortilla de Raya

Tortilla a la paisana is a country-style variety of a Spanish omelet. It's made with the same ingredients (eggs, potatoes, salt, oil, and sometimes onions) with the addition of vegetables and jam&oacute;n serrano. The vegetables used in tortilla a la paisana are usually bell peppers, peas, asparagus, and zucchinis. The ingredients are mixed together and fried as an omelet, which is later served sliced into smaller portions. The dish can be served warm, at room temperature, or even cold.

Tortilla paisana

Spain

Tortos ist ein traditionelles spanisches Gericht aus der Region Asturien. Dieses einfache Gericht besteht aus einer Mischung aus Maismehl, mit Paprika (Picadillo) gewürztem Schweinehack und Eiern. Die Tortos (Maisfrikadellen) bestehen aus einer Mischung aus Maismehl, Weizenmehl, Salz, Wasser und Olivenöl. Obwohl sie nur aus Maismehl hergestellt werden können, wird normalerweise Weizenmehl hinzugefügt, um eine bessere Konsistenz zu erzielen. Der Teig wird zu Kugeln geformt, die dann einige Stunden im Kühlschrank ruhen. Später wird der Teig flachgedrückt und in heißem Olivenöl auf beiden Seiten goldbraun gebraten. Die Tortas werden mit Schweinehack und Spiegeleiern belegt und das Gericht ist servierbereit. Tortos asturianos sind besonders in ländlichen Gebieten beliebt.

Asturische Schildkröten

Truita amb suc is a traditional dish originating from Catalonia, or more precisely, Priorat. This unique gravy omelet consists of three parts: the gravy, consisting of tomatoes, garlic, ground almonds, flour, paprika, and parsley; the egg omelet, stuffed with spinach, beans, or both; and chunks of codfish. The dish is assembled by placing chunks of codfish and the stuffed omelet in the gravy, then warming up the combination. Truita amb suc started as a peasant dish and a way to use any leftovers. It's recommended to finish the dish in an earthenware vessel called a cazuela, and then serve it warm, ideally on a rainy day.

Truita amb suc

Truite de carreroles is a traditional mushroom omelet. It is made with a combination of eggs, butter, mushrooms, scallions, tarragon, and grated cheese. Once prepared, the omelet is folded in half and served. If desired, you can add a few extra scallions for an even richer flavor.

Truites de carreroles

Italy

Uova al cirighet is a traditional dish hailing from Piemonte. It consists of fried eggs in a delicious sauce. The dish is made with large eggs, lemon juice, olive oil, red wine vinegar, anchovies, garlic, parsley, sage, capers, and chopped spagnolino chili pepper. The anchovies, parsley, garlic, sage, capers, and spagnolino are saut&eacute;ed in olive oil, and the lemon juice and vinegar are added after a few minutes. The eggs are fried to over-easy, and the sauce is then poured over the eggs just before serving.

Uova al cirighet

Uova al tartufo is a traditional egg-based dish originating from Italy. The dish is usually made with a few simple but prized ingredients such as eggs, butter, white truffles, Parmigiano-Reggiano cheese, salt, and black pepper. The eggs are taken out of the fridge and left to come to room temperature before they&rsquo;re seasoned with salt and pepper and cooked in butter in a non-stick pan. Just before the eggs are done, a small knob of butter, grated Parmigiano-Reggiano cheese, and grated white truffle are placed on top of the eggs. The dish is served immediately, while still warm. It&rsquo;s recommended to serve uova al tartufo with toasted bread or a fresh salad on the side, although not much is needed due to the luxurious flavor of white truffles.

Uova al tartufo

Uova al tegamino con pomodoro is a traditional egg-based dish originating from Lazio. The dish is usually made with a combination of eggs, tomatoes, olive oil, salt, and black pepper. The chopped tomatoes are simmered in a pan with water and salt, and the sauce is then strained and mixed with oil in an ovenproof dish. The eggs are cracked on top of the sauce, seasoned with pepper, and the mixture is then baked until the eggs are set and the yolks are runny. Uova al tegamino con pomodoro is served piping hot, ideally with a fresh green salad and crusty bread for mopping up the sauce on the side. If desired, add anchovies, capers, oregano, or basil for extra flavor.

Uova al tegamino con pomodoro

Uova con l'aglio is a traditional Tuscan dish that's typical of Cecina. It consists of eggs in garlic sauce. The sauce is made with anchovies, capers, and boiled garlic cloves. The combination is ground in a mortar, and it's then mixed with vinegar, olive oil, and seasonings to create a sauce. Half of the sauce is typically served at the table, while the other half is spread over hard-boiled eggs that have been cut in half lengthwise. On the side, the dish is traditionally accompanied by bread that has been fried in butter.

Uova con l'aglio

Uova in funghetto is a traditional dish originating from Friuli-Venezia Giulia. It's made with a combination of hard-boiled eggs, mushrooms or leeks, parsley, butter, and seasonings. A layer of thinly sliced mushrooms or leeks is spread in a baking pan, and the hard-boiled eggs are cut in half, then placed over the mushrooms or leeks with the yolk side facing upward. The combination is seasoned, sprinkled with parsley, dotted with butter, then baked until the butter has melted and the eggs have been heated through. There are many variations on the dish, and many people like to add tomato sauce and garlic to the mixture. Uova in funghetto is a humble peasant dish, so it's usually cooked at home and not in restaurants.

Uova in funghetto

Uova trippate is a traditional egg-based dish originating from Rome. The dish is usually made with a combination of eggs, tomato sauce, parsley, grated Parmigiano-Reggiano, olive oil, salt, and pepper. The eggs are whisked with chopped parsley, salt, pepper, and grated cheese, and the mixture is then divided into four cups and fried in batches in olive oil until about four medium-sized frittatine are made. They're left to cool and then cut into narrow strips. The tomato sauce is heated over low heat and the strips of frittatina are added to the sauce. The dish is always served hot. The word trippate refers to the fact that the dish looks similar to a plate of tripe if properly prepared.

Uova trippate

Bulgaria

It is believed that the Bulgarians took an old Balkan dish and enriched it by adding cheese to it, creating Panagyurski eggs in the process. Simple and flavorful, the dish consists of poached eggs, various spices (typically paprika and garlic), Bulgarian yogurt, and sirene or feta cheese. When properly prepared, Panagyurski eggs should be served with crusty bread on the side. For the truly adventurous, the dish can be paired with a glass of dry white wine.

Yaĭtsa po panagyurski

Zarangollo ist ein in Murcia verbreitetes Gericht, das aus Rührei und dünn geschnittenen Zucchini und Zwiebeln besteht. Manchmal werden auch Kartoffeln hinzugefügt. Das Gericht wird warm oder heiß serviert und in Bars in der gesamten Region häufig als Tapa gegessen, wobei es normalerweise von einem Glas Wein begleitet wird. Zarangollo kann auch als Beilage zu verschiedenen Fischgerichten serviert werden.