Tortilla watercress souflee

Tortilla watercress souflee
Portions 2
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total time
20 min
total time
20 min
  • 250barros Stemless g
  • 60g butter
  • 1 small onion grated
  • a pinch of nutmeg
  • 4 eggs, separate the egg whites from yolks
  • 1/4 Cup of sour cream
  • 1/4 Cup cheese
  • shredded cheddar
  1. Chop the watercress, cover 20 g butter in a pan and sauté over low heat with onion and nutmeg watercress ones 2-3 minutes,or until watercress is enlacien and soften. Keep them warm in the Pan.
  2. Well beat the egg yolks with the cream and salt and pepper freshly ground
  3. Mount in a bowl the egg whites to soft snow with the beat dora rods; incorporate them in two batches with gentle movements to the egg yolks with the cream.
  4. Turn on the grill. Heat the remaining butter in an oven-proof skillet and pour the egg / cream mixture to tablespoons. When the tortilla is set down, put the watercress with the onion covering half the tortilla, sprinkle the cheese and gratitle until curdled and well climbed. Transfer to a plate and fold it to cover the filling. Cut it into two halves and serve immediately.
  • you'll get the same results if you use sulzo cheese.
Recipes easy to https://recetasdecocinafaciles.NET /

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