MealMap #80
MealMap #80Guess the dish's country of origin.
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A thick, round egg omelette studded with pieces of a coarse, paprika-heavy cured pork sausage. The method could hardly be simpler: the sausage is fried first, then beaten eggs are poured into the red fat it releases and cooked into a firm cake, so the finished slice is a marbling of egg-yellow and paprika-red. In some places it is made instead with the loose, un-cased sausage mince of the winter pig-slaughter; elsewhere thin slivers of the sausage go into a potato omelette, or it is served with saffron milk-cap mushrooms. Cut into cubes as a bar snack, stuffed into a crusty roll as a sandwich, and traditional on the "fat Thursday" before Lent.
Ingredients
- eggs
- chorizo
- chorizo mince (picadillo)
- paprika
- potatoes
- olive oil
- salt
- saffron milk-cap mushrooms
- crusty bread roll
1 / 2Photo: demi · CC BY 2.0 · Modified