Huevos Tripados

Huevos Tripados Recipe - Vegetarian Dish from Peru

Region / culture: Peru | Preparation time: 20 minutes | Cooking time: 40 minutes | Servings: 4 |

Vegetarian diet

Introduction

Huevos Tripados is a traditional Mexican dish that consists of rolled omelet noodles served on a bed of flavorful tomato sauce. This dish is not only delicious but also visually stunning, making it a perfect choice for a special brunch or dinner.

History

Huevos Tripados has its origins in Mexican cuisine, where eggs are a staple ingredient. The dish is believed to have been created as a way to elevate the humble omelet into a more elegant and sophisticated meal. The name "Huevos Tripados" translates to "rolled eggs" in English, referring to the rolled omelet noodles that are the highlight of this dish.

Ingredients

9 large eggs
0.5 tsp coarse sea salt
0.25 tsp freshly-ground black pepper
0.5 cup grated Mexican manchego cheese
0.13 cup finely-crushed water biscuits
1 tbsp clarified butter

Tomato sauce

9 plum tomatoes
3 tbsp olive oil
1 medium onion, minced
2 large garlic cloves, minced
1 tsp paprika
1 tsp cayenne pepper
1 bay leaf
2 tsp ground fennel seeds
1 tbsp coarse sea salt
1 small carrot, grated
0.5 bunch fresh basil, leaves only coarsely chopped

How to prepare

Break the eggs into a small bowl, one by one, then slide them into a large mixing bowl.
Add 0.5 cup of cold water, salt, and pepper.
Whisk together until evenly blended, then stir in the grated cheese and crushed biscuits.
Brush a 10-inch nonstick skillet with a little clarified butter and place it over medium heat.
Pour 0.5 cup of the well-stirred egg mixture into the pan and immediately swirl it to coat the base of the pan evenly.
Cook until the mixture has set, about 1.5 minutes.
Using a long, wide spatula, turn the omelet to the other side and cook for a few seconds more.
Slide the omelet out onto a plate and continue making omelets in the same way until you have used all the mixture.
You should have about 4 omelets stacked on top of each other.
Cover and keep warm.
Blanch, peel, core, and seed all the tomatoes, placing all the seeds in a strainer set over a bowl.
Coarsely chop 6 of the tomatoes and set them aside.
Cut the remaining 3 tomatoes in half lengthwise and puree them in a blender or a food processor.
Press the seeds in the strainer to extract as much juice as possible.
Discard the seeds and set the juice aside separately.
In a large heavy casserole that can be brought to the table, heat the olive oil over low heat and add the onion.
Cook, stirring, for about 7 minutes, or until translucent, then stir in the garlic, paprika, cayenne pepper, bay leaf, fennel, and salt and cook for 2 minutes more, or until the garlic releases its aroma.
Add the grated carrot and the juice from the tomato seeds, increase the heat to medium-high and cook until all of the liquid has evaporated, about 8 minutes.
Add the chopped tomatoes and cook for 10 minutes, stirring occasionally, until the sauce is chunky and thick, then add the pureed tomatoes and cook just until heated through.
Stack 2 of the omelets, roll them up tightly, and cut crosswise into 0.25-inch wide noodles, keeping them rolled up.
Repeat with the other 2 omelets.
Arrange the rolls of noodles in overlapping circles on top of the tomato sauce and scatter the chopped basil over the top.

Variations

Add diced bell peppers or jalapenos to the omelet mixture for a spicy kick.
Top the dish with crumbled chorizo or cooked bacon for a meatier version.
Substitute the manchego cheese with cheddar or Monterey Jack for a different flavor profile.

Cooking Tips & Tricks

Be sure to whisk the eggs well to ensure a light and fluffy texture.

- Use a nonstick skillet to make the omelets, as this will make it easier to flip them without sticking.

- Rolling the omelet noodles tightly will help them hold their shape when serving.

- The tomato sauce can be made ahead of time and reheated before serving.

Serving Suggestions

Huevos Tripados can be served with a side of fresh avocado slices, a dollop of sour cream, and a sprinkle of chopped cilantro for added flavor.

Cooking Techniques

The key cooking techniques for making Huevos Tripados include whisking the eggs well, rolling the omelet noodles tightly, and simmering the tomato sauce until thick and chunky.

Ingredient Substitutions

If you don't have manchego cheese, you can use any other type of cheese that melts well, such as mozzarella or provolone. You can also use breadcrumbs instead of crushed biscuits for added texture.

Make Ahead Tips

You can make the tomato sauce ahead of time and store it in the refrigerator for up to 2 days. Simply reheat the sauce before serving and prepare the omelet noodles fresh.

Presentation Ideas

To make the dish more visually appealing, arrange the rolled omelet noodles in a circular pattern on top of the tomato sauce and garnish with fresh basil leaves for a pop of color.

Pairing Recommendations

Huevos Tripados pairs well with a side of Mexican rice, refried beans, or a simple green salad dressed with a citrus vinaigrette. A glass of chilled white wine or a refreshing agua fresca would also complement the dish nicely.

Storage and Reheating Instructions

Leftover Huevos Tripados can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the dish until heated through or warm it in a skillet over low heat.

Nutrition Information

Calories per serving

Each serving of Huevos Tripados contains approximately 300 calories.

Carbohydrates

Each serving of Huevos Tripados contains approximately 10 grams of carbohydrates.

Fats

Each serving of Huevos Tripados contains approximately 15 grams of fats.

Proteins

Each serving of Huevos Tripados contains approximately 20 grams of proteins.

Vitamins and minerals

Huevos Tripados is a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

Huevos Tripados contains eggs and dairy (cheese), which may be allergens for some individuals.

Summary

Huevos Tripados is a balanced meal that provides a good amount of proteins, healthy fats, and essential vitamins and minerals.

Summary

Huevos Tripados is a delicious and visually stunning dish that combines fluffy omelet noodles with a flavorful tomato sauce. With a balance of proteins, healthy fats, and essential nutrients, this dish is a satisfying and nutritious meal that is sure to impress your family and friends.

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Huevos Tripados. It was many years ago, when I was just a young girl living in a small village in Mexico. My abuela, my grandmother, was the one who introduced me to this delicious dish. She had learned the recipe from her own mother, who had learned it from her mother before that. It was a family recipe, passed down through the generations, and I felt honored to be able to learn it.

I remember the day my abuela first taught me how to make Huevos Tripados. We were in her small kitchen, the walls lined with pots and pans, the smell of spices and herbs filling the air. She handed me a bowl and began to show me how to crack the eggs, how to beat them until they were light and fluffy. She showed me how to chop the tomatoes and onions, how to sauté them in a pan until they were soft and fragrant.

As we cooked together, my abuela told me the story behind the recipe. She said that Huevos Tripados was a dish that had been passed down in our family for generations. It was a dish that was meant to bring people together, to celebrate the joy of good food and good company. It was a dish that was simple yet flavorful, a dish that could be enjoyed at any time of day.

I listened intently as my abuela shared her memories of making Huevos Tripados with her own mother and grandmother. She told me how they would gather in the kitchen, laughing and talking as they cooked together. She told me how the smell of the dish cooking on the stove would fill the house, drawing in family and friends from all around.

As we finished cooking, my abuela scooped the Huevos Tripados onto a plate and handed me a fork. I took a bite and was immediately transported back to my childhood, to the days spent in my abuela's kitchen, learning from her and watching her work her culinary magic. The dish was delicious, with the eggs light and fluffy, the tomatoes and onions bursting with flavor.

From that day on, I knew that Huevos Tripados would always hold a special place in my heart. It was a dish that connected me to my family, to my heritage, to my abuela. It was a dish that I knew I would pass down to my own children and grandchildren one day.

Over the years, I have continued to make Huevos Tripados, sometimes adding my own twist to the recipe. I have shared it with friends and family, bringing them together around the table to enjoy a meal that is both simple and comforting. And every time I make it, I am reminded of my abuela, of the love and joy she brought to her cooking, and of the memories we shared in her kitchen.

Huevos Tripados will always be more than just a recipe to me. It is a connection to my past, a link to my family, a reminder of the joy that can be found in a simple dish made with love. And for that, I am eternally grateful to my abuela for passing down this recipe to me.