White Onions

Your 100% local tortilla

For 2 people, this recipe contains: 

800g of potatoes 

1 x 6 fresh eggs

200g of organic onion

In addition, you will need:

salt and pepper

sunflower oil to brown the ingredients

Preparation:

1. Peel and cook the potatoes in boiling salted water for about 30 minutes. Drain and cut into thin slices.
2. Fry the finely chopped onion and set aside. Cook the potatoes over medium heat, stirring until golden.
3. Beat the eggs into an omelette, add salt, pepper, herbs and onions. Pour over potatoes. Mix well.
4. When the bottom is golden, turn the tortilla over on a plate and slide it into the pan to brown the other side for 5 minutes.

It's ready!

The MagicTip: we also advise you to add herbs like parsley or chives! Can be eaten as an aperitif (tapas) or as a main course!

Allergens: contains eggs, onion

h4. Do you wish for an exotic touch in your plate ? If so, be tempted by this delicious recipe. A recipe with Swiss Guarantee chicken fillets supplied by the « Boucherie du Palais » & BIO coconut milk. # 1. In a large fryingpan cook goldenbrown the fillets cut into pieces for about 5 minutes and save. # 2. In the remaining oil cook a finely chopped onion, add a soupspoon of yellow curry (optional), and continue to cook for 1 minute. # 3. Pour little by little the contents of a tin of coconut milk (0,16lt) whilst strirring. Boil it up. # 4. Put the chicken back add salt and pepper, and allow to simmer on a low/medium heat for about 20 minutes. Sprinkle with chopped coriander. h4. We wish you a good preparation. Enjoy your meal! Note : Curry is not included in the pack but available on the website.

Mushrooms stuffed with vegetables.

Nice for an aperitif!

Ingredients for 4 people:

• 1 x button mushroom (250gr)
• 1 x onion
• 1 x cherry tomatoes

1. Clean the mushrooms. Using a spoon, remove the stems from all the mushrooms and keep them.
2. Peel a large onion, slice it finely and fry it over low heat in a pan with a tablespoon of olive oil until the onions start to caramelize.
3. Cut the remaining mushroom stems into very small cubes. Add the chopped mushroom stems into the pan.
4. Wash and dice the tomatoes and add them into the pan.
5. Fill the mushroom heads as much as possible with the preparation using a tea spoon, making a good bulge on top.
6. Bake for 30 minutes at 180 degrees. The vegetables will finish caramelizing and the mushrooms will cook.

Now, it's your turn!