Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, p.s. omelette béarnaise. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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P.S. Omelette Béarnaise is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. P.S. Omelette Béarnaise is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook p.s. omelette béarnaise using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make P.S. Omelette Béarnaise:
- Get omelette
- Get 1 lb rib eye steak
- Prepare 4 jumbo eggs
- Make ready 3 egg whites (the ones reserved from making the béarnaise sauce)
- Make ready 1 Salt & pepper to taste
- Get 1 Garlic powder to taste
- Take other ingredients
- Make ready 6 oz package sliced large portobello mushrooms
- Make ready 1 Béarnaise sauce
- Prepare 2 tbsp butter
- Get 1 Minced chives, or green onion tops, for garnish
Faites cuire l'omelette qui doit être bien dorée et en même temps crémeuse, repliez-la, faites-la glisser sur le plat de service, servez avec une salade verte légèrement aillée. Notre vie physique, morale et spirituelle était entendue comme un tout lié au cycle printanier du renouvellement vital. L'expression Ganha's la moleto de pasquos : faisait référence à une tradition béarnaise : soit pour se mériter l'omelette de Pâques, il s'agissait de crier alleluia au premier coup. Spanish omelette or Spanish tortilla is a traditional dish from Spain and one of the signature dishes in the Spanish cuisine.
Steps to make P.S. Omelette Béarnaise:
- In a large skillet, melt the butter over medium-low heat. Add the mushroom slices and coat both sides with the melted butter. Turn the heat up to medium-high and fry until golden brown. Remove from skillet and cut into bite-size pieces.
- Season the steak with salt, pepper and garlic powder. In your oven, broil to medium-rare. Cool. Slice a few thin strips and set aside for finishing garnish. Cut the rest of the steak into bite-size pieces and place in a blender. Add the eggs and egg whites. Blend on high for about 30-45 seconds to further chop up the steak pieces.
- Spray a medium-large non-stick skillet with vegetable oil and heat to medium-high. Add 2/3 cups of omelette blender mixture and spread out evenly to cover the bottom of the pan. If desired, season lightly with salt and pepper. Cover skillet and turn heat down to medium. Cook until set, about 5-6 minutes.
- Distribute 1/4 of the mushrooms over half the omelette, fold in half and slide from the skillet onto a cookie sheet. Keep warm in oven, set to lowest heat, while preparing the remaining omelettes.
- Prepare the béarnaise sauce. Plate each omelette, top with sauce, and garnish with the reserved steak slices and minced chives.
It is an omelette made with eggs and potatoes, optionally including onion. It is often served at room temperature as a tapa. Spanish Omelette - A quick omelette that can be had with bread toast. Tortilla, or Spanish omelette, can be served as a main course or, because it is good served cold, it makes excellent picnic food. In Spain they serve it as tapas, cut into small cubes and speared with cocktail sticks - lovely with chilled amontillado sherry.
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