Karlos Arguiñano has prepared a healthy and delicious main dish: broccoli with cheese and rice, a recipe to lick your fingers and following the healthy line. The second dish as an accompaniment has been the scrambled potatoes and seaweed, a delicious starter to delve into the exotic world of seaweed.
This recipe can be taken at any time of the day, as Arguiñano has assured: “For lunch, snack or dinner, whatever you want.”
Entering (4p.):
10 g hijiki seaweed 8 eggs 2 potatoes 1 red onion 8 thin slices of bread Extra virgin olive oil salt parsley
Elaboration:
Put the seaweed in a bowl, cover it with water and wait for it to hydrate for 15-20 minutes. Remove and drain them on a plate covered with absorbent paper.
Heat abundant oil in a frying pan. Peel the onion, cut it into cubes and add them to the pan. Peel the potatoes, cut them into irregular thin slices and add them. Fry everything over medium heat for approximately 10-12 minutes. Pass them to a strainer and listen well.
Pass them to a strainer and listen well. | antenna3
Put the oil back in the pan, add the slices of bread and fry them on both sides until golden brown. Remove and drain them on a plate covered with absorbent paper.
Add the bread slices and fry on both sides until golden brown | antenna3
Heat some oil in a large skillet. Crack the eggs and beat them in a large bowl. Season them, add a little chopped parsley and beat well. Add the seaweed and the potato and onion mixture. Mix well, pour the mixture into the pan and curdle the scrambled eggs to your liking.
Add the seaweed and the potato-onion mixture | antenna3
Serve the scrambled eggs on 4 plates, accompany them with the slices of fried bread and garnish them with some parsley leaves.
Advice:
Seaweed is used more and more in the kitchen, so I encourage you to try it by adding it to salads, sauces, dressings, creams, ceviches, sushi, garnishes and rice dishes.
