Fried salad

11294 SALAD TORTILLA INGREDIENTS for 4 PEOPLE, 4 eggs 100 g lettuce, 100 g radicchio, 4 spring onions, 2 carrots, 4 sprigs of parsley, 100 ml of vegetable stock, 40 ml of olive oil, a sprinkling of pepper, a pinch of salt. Eliminate wasted leaves lettuce and radicchio. Cut into strips; discard the core and washed salads in plenty of water. Drain and dry with a cloth or with the centrifuge. Remove the rootlets and the green part of green onions. Cut them in half vertically, without factoring the two halves. Clean the parsley with moistened paper. Finely Tritatelo. Check carrots, carrots, peeled with a vegetable peeler. Reduce them to scale with a wide hole grater; place them on a dish and cover with transparent film. Shelled eggs in a large bowl and beat them lightly with a fork. Pour 20 ml of oil in a pdella, add the spring onions on the side of the cut. Cook 5 minutes covered. Drain them on a plate. Add the radicchio in the Pan, FRY 3 minutes. Add the lettuce and Brown 2 minutes, stirring. Sprayed with the broth and Cook 20 minutes more. Drain with a slotted spoon into the bowl of eggs. Mix well and fast as eggs and salad with a fork. Add the parsley, season with salt and pepper. Pour the remaining oil into the Pan and heat it; Add the egg mixture, allargatelo to the bottom of the pan. Scattered across the surface of the eggs with the carrots. Lean over the spring onions cut side, arranged in a radial pattern. Put the cover and Cook 10 minutes fresh focus. Transfer the omelet onto a plate and serve it sliced, hot or lukewarm.