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I don't know if you know the friar's beard. In Italy it is known as aggretti and it can be consumed both raw and sautéed.
To make today's recipe, first we are going to sauté to later join them to the potatoes (previously cooked and browned in the pan) and to the egg. We will thus obtain an original and delicious potato omelette.
Below you can see the photos of the step by step and also the appearance of this raw ingredient.
I leave you the link to another of my favorite potato tortillas, in this case, with pickled mussels.
Potato omelette with agretti
Delicious potato omelette with a special ingredient: agretti
- ascen jimenez
- Kitchen: cuisine
- Recipe type: vegetables
- Rations: 6
- Cooking time:
- Total time:
Ingredients
- A bunch of agretti
- Olive oil
- One garlic clove
- 3 medium-large potatoes
- 7 eggs
- Sal Island
Preparation
We put water in a saucepan and cook the potatoes for approximately 30-40 minutes from when the water begins to boil. They do not need to be well cooked because we will finish cooking them in the pan. When they are practically cooked we remove them from the water.
We clean the agretti by removing the roots and soaking them to remove any soil they may have.
We put a drizzle of olive oil in a pan.
When it is hot we add the garlic.
After a few minutes, the agretti.
Sauté and reserve, removing the garlic because we will not need it.
Peel and chop the potatoes.
We put in our pan about 20 grams of oil. When it is hot we put our potatoes.
We will finish cooking them in the pan and we will also brown them. If necessary, we add a little more oil. We add salt to them.
We put the eggs in a bowl.
We beat them and add salt.
When the potatoes are well done and golden, we put them in the bowl with the eggs.
We incorporate the agretti.
We mix.
We prepare the pan where we will curdle the tortilla by putting a drizzle of extra virgin olive oil in it. When it is hot we pour our mixture.
We curdle the tortilla over medium low heat. We turn it over when we consider it necessary and we continue to curdle.
After a few minutes we will have our omelette ready to take to the table.
In this photo you can see what the agretti are like.
More information - Spanish omelette with pickled mussels