{"id":4476,"date":"2015-03-19T17:27:15","date_gmt":"2015-03-19T15:27:15","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=4476"},"modified":"2017-03-08T08:34:45","modified_gmt":"2017-03-08T06:34:45","slug":"jarna-zemiakova-omeleta","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=4476","title":{"rendered":"Jarn\u00e1 zemiakov\u00e1 omeleta"},"content":{"rendered":"

\"zemiakova<\/a><\/p>\n

Dalsi z receptov, ktory sa vola *jarny* len preto, ze som ho tak nazvala a mozem ho robit aj v zime…keby som chcela.\u00a0 Este pred 15 rokmi, bolo pre mna nepredstavitelne, zeby som len tak, davala mladucke hraskove strucky do jedla…Hrasok sa predsa pestoval nato, taby sa krasne vyfukol strucik a bol plny mladuckeho sladkeho hrasku…. O fenikli som vedela len tolko, ze sa z jeho suchych semien ,\u00a0 robil pre malicke deticky cajik aby ich nebolelo z prdikov brusko. Cuketu som poznala len taku velku ako mensia tekvica a baklazan si nepamatam ci bol ci nebol.\u00a0 Patizon sme pestovali na zahrade, ten som poznala a milovala….ale ten zase nedostanem v Mnichove….Ale znovu si kopnem….hlavne , ze vsade dostanem kupit sladke bataty, tie su skutocne pre europana skutocne nesmierne dolezite….zase som sa zbytocne rozrusila…..<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong> 30 min + priprava<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 2 porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

6 strednych zemiakov
\nprimerane mnozstvo nakrajanych koliesok z
\nfenikel, cuketa, cervena redkovka, baklazan, por
\nmlade hraskove lusky
\ncerstvo nasekana petrzlenova vnat ( ja som potrebovala minut bazalku, tak isla bazalka)
\n5 vajec
\ncerstvo drvene korenie, chilli vlocky a sol
\n5 PL olej<\/p>\n

\"omeleta<\/a><\/p>\n

Postup<\/h2>\n

Zemiaky v supke uvarime v slanej vode.
\nZeleninu nebudeme supat, takze ju dokladne umyjeme pod tecucou vodou.
\nZ cukety, baklazanu, feniklu a poru som odkrojila niekolko koliesok. (vy si odrezte kolko uvazite)
\nKrajala som tak, aby ta cast z korenom ostala neporusena. Tu zeleninu som nespotrebovala vsetku a tak vydrzi dlhsie.
\nRedkovky poprekrajujeme .
\nUvarene a vychladnute zemiaky osupeme. Na panvicu rozotrieme olej a ked sa rozohreje, tak pretlacime nan zemiaky cez stvrocekove sitko (na zemiakovy salat). Zemiaky pekne utapkame a opekame….Podberackou pohodlne otocime na druhu stranu a dopecieme.<\/p>\n

\"omeleta<\/a>
\nOpecene zemiaky vyberieme a dame na teple miesto.
\nDoplnime olej a kedze je fenikel najtvrdsi, tak ako prvy pokladieme fenikel. Opecieme do zlata z obidvoch stran. Nechame ho na panvici a pridame kolieska cukety a baklazanu. Znovu opecieme z obidvoch stran. Posolime, okorenime a opaprikujeme.
\nNaraz vsypeme por, redkovky a hraskove lusky, vsetko premiesame a prikryjeme pokrievkou. Nechame ulahnut len na 1 minutu. Chceme aby sme tuto zeleninu mali prijemne chrumkavu a pritom makku.
\nOchutname a dochutime podla seba.
\nPridame opecene zemiaky<\/p>\n

\"omeleta<\/a> \"omeleta<\/a> \"omeleta<\/a><\/p>\n

a nasadzeme volske oka.<\/p>\n

 <\/p>\n

 <\/p>\n

Mne sa lepsie urobia, ked ich prikryjeme porievkou, ale vtedy sa nam zatiahnu bielkom..takze si to urobte tiez ako chcete.
\nPosypeme petrzlenovou vnatou a podavame.<\/p>\n","protected":false},"excerpt":{"rendered":"

Dalsi z receptov, ktory sa vola *jarny* len preto, ze som ho tak nazvala a mozem ho robit aj v zime…keby som chcela.\u00a0 Este pred 15 rokmi, bolo pre mna nepredstavitelne, zeby som len tak, davala mladucke hraskove strucky do jedla…Hrasok sa predsa pestoval nato, taby sa krasne vyfukol strucik a bol plny mladuckeho sladkeho […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[2,12,27],"tags":[],"class_list":["post-4476","post","type-post","status-publish","format-standard","hentry","category-bezmasite_jedla","category-ked-chudneme","category-rychlovky-na-stol"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-1ac","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4476","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4476"}],"version-history":[{"count":2,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4476\/revisions"}],"predecessor-version":[{"id":6551,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/4476\/revisions\/6551"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4476"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4476"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4476"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}