- Cooking at the table
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01. March 2011
Put a little olive oil into a coated frying pan and warm slightly. Now add the refrigerated egg mass, frequently whisking so that the egg mass thickens better.
Variant 1: Fry the Tortilla at a low heat until golden brown on both sides. Drop the pancakes onto a plate, cut into equally sized pieces and glaze with olive oil. Serve immediately.
Variant 2: Fry the pancakes until golden brown on one side, and then cook until ready on the oven with 180 °C top heat. Keep the handle of the frying pan outside of the oven.
Vigorously stir together all the ingredients, except the hazelnut oil, with a whisk. Then slowly allow the hazelnut oil to run in slowly in fine threads while stirring, until a homogeneous (lightly thickened) sauce is produced.
Season to taste with salt and pepper from the mill and sugar. Add the market-fresh lettuce and the herbs together with the salad dressing and garnish with the edible flowers. Serve immediately.