Eiergerecht

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 is een eenvoudig Peruaans gerecht, een rogomelet dat een van de populairste roggerechten in het land is. Het gerecht wordt bereid door reepjes gekookte rog te bakken met eieren, knoflook en aji amarillo. Het wordt traditioneel geserveerd met de pittige rocoto-chili erbij. Hoewel het er misschien vrij ongeraffineerd uitziet, maakt dit gerecht dat goed in de portiegrootte, want tortilla de raya is zo groot dat het meestal het hele bord bedekt.

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 is een traditioneel Spaans gerecht dat oorspronkelijk uit de regio Asturië komt. Dit eenvoudige gerecht wordt gemaakt met een combinatie van maïsmeel, gemalen varkensvlees dat op smaak is gebracht met paprika (picadillo) en eieren. De tortos (maïspannenkoekjes) worden gemaakt met een combinatie van maïsmeel, tarwemeel, zout, water en olijfolie. Hoewel ze alleen met maïsmeel kunnen worden gemaakt, wordt tarwemeel meestal toegevoegd voor een betere consistentie. Het deeg wordt gevormd tot ballen die vervolgens een paar uur in de koelkast worden gelegd om te rusten. Later wordt het deeg platgedrukt en aan beide kanten in hete olijfolie gebakken tot het goudbruin is. De tortas worden belegd met gemalen varkensvlees en gebakken eieren en het gerecht is klaar om te worden geserveerd. Tortos asturianos is vooral populair in landelijke gebieden.

Asturische schildpadden

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 is een veelvoorkomend gerecht uit Murcia, gemaakt met een combinatie van roerei en dun gesneden courgettes en uien. Soms worden er ook aardappelen aan de combinatie toegevoegd. Het gerecht wordt warm of heet geserveerd en wordt vaak gebruikt als tapa in bars in de regio, wanneer het meestal wordt vergezeld door een glas wijn. Zarangollo kan ook worden geserveerd als bijgerecht bij verschillende visgerechten.