Omleta sau papara? Cand eram copil o numeam papara, acum modern am botezat-o “omleta”.

Indiferent cum ii spunem, o dimineata inceputa cu un mic dejun gustos ne va face ziua mai frumosa.

Haideti sa incercam un mic dejun pe baza de ingrediente romanesti: oua, carne si carnati la garnita, branzeturi romanesti.

INGREDIENTE / INGREDIENTS:

(pentru 4 portii / for 4 servings)

• 8 oua / 8 eggs
• Carne si carnati la garnita / meat and sauseges cooked in lard
• Cas, urda, telemea / Romanian cheese
• Castraveti murati / Pickles
• Ceapa verde / Green onion
• Sare / Salt

Taiem carnea si carnatii bucatele mici si le incalzim intr-o tigaie. Adaugam deasupra ouale batute cu putina sare si amestecam in mod constant pana cand omleta este gata .

Servim alaturi de castraveti murati si un platou de branzeturi cu ceapa verde.

Tips: in cazul in care nu aveti carne la garnita, nu recomand cumpararea acestora mai ales in variantele “galetusa de plastic”. Eu prefer sa pregatesc o varianta de friptura “slow cook”. Intr-o tava pun bucati de ceafa de porc, spata, scarita sarate cu o zi inainte. Adaugam o lingura de untura si acoperim vasul cu un capac. Lasam la cuptor la foc mic (150 grade) timp de 4 ore. Asezam carnea intr-un vas de sticla si acoperim cu grasimea din tava.

English version:

Cut the meat and sausages into small pieces and heat them in a pan. Add beaten eggs with a little salt and stir constantly until the omelet is ready.

Serve with pickles and a plate of cheese and green onion.

Tips: if you don’t have meat prepared, I don’t recommend buying them, especially in the „plastic bucket” versions. I prefer to prepare as a “slow cook” steak. In a tray put pieces of pork neck, salted one day before. Add a tablespoon of lard and cover the bowl with a lid. Leave on low heat (150 degrees) for 4 hours. Place the meat in a glass bowl and cover with the fat from the pan.

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