On the occasion of the celebration of the day of Santo Tomás de Aquino, on December 21 it is a tradition in many municipalities of the Basque Country to celebrate the joke, with recipes based on this flavorful sausage. So that in a few days you can celebrate it too, we tell you how to make the recipe by Karlos Arguiñano of the mythical Basque chistorra omelette.
Although a great option are the fried eggs with chistorra, or any another recipe in which this ingredient is the protagonisttoday we have made the recipe of the popular Basque chef for a French omelette with chistorra and the result has been magnificent.
A common traditional recipe for chistorrada is to serve chistorra with talos, the popular typical cakes made with cornmeal and cooked on the grill. We leave that chistorra with talos for another occasion and we are going to cook the Basque chistorra omelette.
Cut the txistorras into small pieces, although we reserve two larger ones to later make the decorative skewers. Brown the txistorras in a frying pan over high heat and reserve them. We discard the fat that they have released.
We beat the eggs and add the small portions of chistorra and the chopped parsley. Mix well and curdle the tortilla in a non-stick frying pan, leaving it at the point that we like the most. We serve immediately.
When Karlos Arguiñano made this recipe on his show, he decorated the plate with two skewers made with potato chips and chistorraplacing them, along with his beloved sprig of parsley, on the chistorra tortilla.
Bra Prior – Set of 3 Pans, Non-Stick Cast Aluminum, Includes two Safe Green Trivets, Suitable for All Types of Hobs Including Induction, 18-22-26 cm, Color Black
With what to accompany the Basque chistorra omelette
For to accompany the Basque chistorra omelette, we can make some traditional stalks with cornmeal or prepare any quality bread that allows us to enjoy chistorra. A txacolí wine will always be welcome as an accompaniment. Arguiñano suggested that we serve them a couple of skewers with a potato and a chistorra stuck in the tortilla, and we obediently obeyed him.
In DAP | Chistorra in cider, the classic Pamplona aperitif
In DAP | Traditional recipe for Tolosa beans: the classic spoon dish of Basque gastronomy