Andorran Portabella Omelet Recipes

ANDORRAN PORTABELLA OMELET

Steps:

• Cook shallot in 2 Tbsp butter with 1/4 teaspoons salt and 1/8 teaspoons pepper in a 10-inch nonstick skillet over medium heat, stirring occasionally, until softened, 3 to 4 minutes.
• Stir in mushrooms and cook, stirring often, until tender, about 5 minutes. Stir in tarragon and transfer to a bowl.
• Beat eggs with 1/4 tsp salt and 1/8 tsp pepper until well combined. Heat remaining Tbsp butter in same skillet over medium-high heat until foam subsides, then add eggs and cook until underside is set, about 1 minute. With a fork, pull set eggs to center, letting uncooked eggs run underneath. Before eggs are completely set, add mushroom mixture and cheese to one half, on side away from handle. Fold other half of eggs over filling with a heatproof rubber spatula, tilting pan as you roll omelet onto a plate.

ANDORRAN ESCUDELLA

Steps:

• Rol the raw sausage into one- or two-bite sized balls.
• Rinse the dry beans in cold water.
• Meanwhile, cook the sausage balls over medium heat.
• Dice the ham.
• Put the beans, sausage, ham, chicken and bones into the pot with 8 cups of water.
• Bring to a boil, then reduce heat and let simmer, covered for two hours. The chicken should be very tender, almost falling apart.
• Remove the bones and bring the remaining stock and meat back up to a boil (if there isn't a lot of liquid you can add more water).
• Add the cabbage, potato, rice, pasta shells, garbanzo beans and salt and pepper.
• Cook for another 30 minutes, or until the potatoes and rice are tender.

BACALAO ESCAIXADA

Steps:

• Place the salt cod in cold water and soak for 3 days, refrigerated. Change the water and soak for another 24 hours, changing the water 3 times.
• Drain the salt cod and using your fingers, flake it into a bowl. Cover with the remaining ingredients and toss to combine. Allow the mixture to marinate at room temperature for at least 30 minutes. Season, to taste, with salt and pepper. Serve cold temperature.