Fritada
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In Spanish, fritada is a "fried" meal.
The preparation form can be attributed to the Spanish food tradition, a variety of food on a basis of in olive oil fried onions , garlic , aromatisierendem Würzgemüse ( carrot , celery , parsley build up etc.). The name comes from the participle of the verb "freír", "frito" = fried.
One of the original forms of fritada is known as an Aragonese vegetable dish, which is also served as the first course ("primer plato") of a classic Spanish menu . The ingredients are simple, the fritada is made from vegetables that are farmed in the Ebro Valley :
Chopped potatoes , aubergines , zucchini and red and green peppers are seared in olive oil in a large pan , then diced shallots and thinly sliced garlic are added. After seasoning with salt , pepper and nutmeg , skinned and pitted beefsteak tomatoes (it can also be canned tomatoes) are added, a lid is put on and the whole thing is braised over a low flame for about a quarter of an hour. Finally, for each blackhead, a raw egg is placed in a recess pressed into the contents of the pan . The dish is ready to serve as soon as the egg white has hardened. To this end, white bread served.
For a long time, the simple ingredients of this fritada did not suffice for the common understanding of rich, i.e. “good food”. A fritada was often enriched with seared meat or fish at the same time .
See also
Individual evidence
- ↑ fritada in Ecuador at laylita.com, accessed on May 17, 2018.
- ↑ Frittata recipes at essen-und-trinken.de, accessed on May 17, 2018.
- ↑ Fritada de chancho at laylita.com, accessed on May 17, 2018.