SPANISH POTATO OMELET
Provided by Giada De Laurentiis
Time 2h5m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Heat 2 tablespoons oil over medium-high heat in a large nonstick skillet. Cook the onions until soft, about 5 minutes. Add the potatoes, 1/2 teaspoon salt and the pepper. Add 2/3 cup water and cover the skillet. Reduce the heat to medium-low and cook until the potatoes are tender, about 15 minutes. Scrape the potato mixture into a large bowl and cool, stirring occasionally, about 30 minutes. Wipe out and reserve the skillet. The potato mixture can be made 6 hours ahead. Keep at room temperature.
- Combine the eggs, garlic, olives, parsley, thyme and remaining 3/4 teaspoon salt in another large bowl. Fold in the cheese and the cooled potato mixture.
- Preheat the broiler. Add the remaining 2 tablespoons oil to the same skillet and heat over medium-high heat. Pour in the egg mixture, spreading evenly. Cook, uncovered, until the sides are set and the top edge begins to brown, about 5 minutes. Run a flexible heatproof rubber spatula around the sides of the pan to loosen the omelet. Cover tightly; reduce the heat to medium-low and cook until the center is almost set, about 5 minutes.
- Broil the omelet until the top is fully cooked and begins to brown, 3 to 4 minutes. Let the omelet rest for 2 minutes. Loosen the omelet again around the sides and underneath as far as possible. Slide the omelet onto a platter and garnish with parsley and thyme sprigs. Cut into wedges. Serve warm or at room temperature with Quick and Easy Romesco Sauce.
- Combine the bell peppers, oil, tomato paste, almonds, vinegar, garlic, paprika, salt and pepper in a blender or food processor. Blend until the sauce is almost smooth, scraping down the sides of the bowl occasionally. If the sauce is too thick, blend in the reserved roasted bell pepper juice, 1 teaspoonful at a time, to thin out the sauce. Transfer the sauce to a small bowl. The sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
AVOCADO GREEK OMELET
This is a favorite in my household! It's our Sunday morning tradition!
Provided by Jack1010Sally
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 23m
Yield 2
Number Of Ingredients 6
Steps:
- Whisk eggs in a small bowl until smooth.
- Preheat a nonstick skillet over medium heat. Pour in eggs. Scatter feta cheese, avocado, tomatoes, olives, and basil over 1 side. Cook until bottom is golden brown, about 5 minutes. Fold over; cook until center is set, about 3 minutes more.
Nutrition Facts : Calories 392 calories, Carbohydrate 10.5 g, Cholesterol 329.1 mg, Fat 31.3 g, Fiber 4.1 g, Protein 19.1 g, SaturatedFat 12.3 g, Sodium 1013.6 mg, Sugar 4.4 g
AVOCADO OMELET
I got this from an old friend. It is easy and quite good. Just make the omelet as you would normally with the diced avocado in the middle when you fold the omelet. Then pour the sauce over it. YUM! I added shredded pepper jack cheese like you would in a normal omelet. You could also use plain cheddar.
Provided by OceanLuvinGranny
Categories Breakfast
Time 22m
Yield 1 batch, 6 serving(s)
Number Of Ingredients 14
Steps:
- In med. skillet cook onions, tomatoes, salt, pepper and chili powder in butter. Simmer several minutes or until onions are soft.
- Remove from heat.
- While onions are simmering, peel avocados and reserve a few slices for garnish.
- Mash remaining avocados and add to the onion mixture. Simmer a few minutes to unite flavors.
- Serve the sauce in a small pitcher or gravy boat so that your guests & family can "pour it on.".
- Make the omelet from the omelet ingredients as you would a normal omelet with the diced avocado in the middle, and the cheese. Pour the sauce over the cooked omelet and enjoy. YUM!
Nutrition Facts : Calories 366.1, Fat 31.9, SaturatedFat 11.4, Cholesterol 244.2, Sodium 684.9, Carbohydrate 14.3, Fiber 7.9, Sugar 3.8, Protein 9.8
DEES SPANISH AVOCADO OMELET
Make and share this Dees Spanish Avocado Omelet recipe from Food.com.
Provided by Dienia B.
Categories Breakfast
Time 8m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Spray hot skillet with Pam cooking spray.
- Pour in beaten eggs.
- Add green onions and sliced mushroom.
- Add shredded cheese.
- Add avocado slices.
- Flip in half; top with salsa.
- Plate.
BACON, AVOCADO, AND CHEESE OMELETS WITH TOMATO SALSA
Categories Cheese Egg Breakfast Brunch Quick & Easy Bacon Avocado Summer Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 11
Steps:
- In a small bowl stir together the tomato, the onion, the jalapeño, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste.
- In a 8-inch skillet, preferably non-stick, heat 1/2 tablespoon of the butter over moderately high heat until the foam subsides, pour in half the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2-inch pieces, and half the Monterey Jack and cook the omelet for 1 minute, or until it is set. Fold the omelet over the filing, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa.
PRESIDENT NIXON'S SPANISH OMELET
Make and share this President Nixon's Spanish Omelet recipe from Food.com.
Provided by carrie sheridan
Categories Breakfast
Time 45m
Yield 1 omelet, 1 serving(s)
Number Of Ingredients 16
Steps:
- Heat olive oil in 1-quart saucepan.
- Add onions and garlic and saute for 2 minutes, or until golden brown.
- Add julienned green pepper, cover and simmer for 2 minutes.
- Add diced tomatoes.
- Stir in bay leaf, lemon juice, salt and sugar and tabasco sauce.
- Bring to a boil, stirring constantly.
- Simmer on low-to-medium for 10 minutes, stirring often.
- Remove from heat.
- Remove bay leaf.
- Use at once OR store in the refrigerator in a covered jar.
- Heat 1 tsp butter in an 8-inch frying pan.
- Break eggs into a small bowl, season with salt and pepper.
- Beat eggs well.
- Pour into the hot skillet and cook over low heat for 1 minute.
- Using a plastic or wooden spoon to stir eggs, gently move the pan in a circular motion for 1-2 minutes or until the eggs begin to pff up around the edges.
- Spoon the warm spanish sauce into the center of the eggs and sprinkle with the chopped parsley.
- Continue cooking for 1 minute, or until the bottom of the omelet is firmly set.
- Tip the pan and use a fork to fold the omelet in half.
- Lift the whole thing out with a spatula onto a serving dish.
- Garnish with parsley sprig and serve at once.
- Serve with toasted whole grain bread, warm rolls or corn bread.
- If you make a LOT of the spanish sauce and keep it in the refrigerator, then you can make spanish omelets in a Flash of the Pan.
Nutrition Facts : Calories 628.8, Fat 46.6, SaturatedFat 11, Cholesterol 644.6, Sodium 2020.1, Carbohydrate 33.6, Fiber 7.2, Sugar 16.9, Protein 23.9
HASS AVOCADO SUNRISE OMELET
Avocados add such flavor and color to a meal. This is yummy. Adopted from the Haas Avocado Board. Enjoy!
Provided by Sharon123
Categories Breakfast
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Saute mushroom about 5 minutes, till cooked. Place in small bowl.
- Beat eggs with fork until light and lemon colored.
- Stir in green onion, mushrooms, avocado and cheese.
- Add salt and pepper to taste.
- Pour egg mixture into oiled 12" skillet; cook until bottom of omelet is set, 3-5 minutes.
- Flip omelet over in pan; continue to cook until set.
- Cut into pie-shaped wedges and serve.
Nutrition Facts : Calories 263.7, Fat 19.5, SaturatedFat 6.8, Cholesterol 386.8, Sodium 234.3, Carbohydrate 5, Fiber 2.7, Sugar 1.1, Protein 17.6
DEES HOMINY
Make and share this Dees Hominy recipe from Food.com.
Provided by Dienia B.
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- chop onions fine
- mince the small chili pepper no seeds
- chop garlic fine
- mince bacon
- fry bacon in butter
- add onions
- add chili pepper if you like heat
- add hominy
- add garlic.
SPANISH OMELETTE
Spanish Omelette, Tortilla or Spanish Tortilla, a slow cooked, thick omelette with potato filling. So simple but oh so delicious. Here you have a lower calorie twist making this dish great for any time of the day.
Provided by Fit Cookin
Categories Breakfast
Time 26m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- To soften the potatoes you have a few choices, microwave is the quickest (1-2 minutes), steam (4 minutes) or boil (6 -7 minutes) until just cooked through and drain well.
- In a pan, add the oil on a low to medium heat and cook the onions until they soften (2 minutes).
- Add the peppers and potatoes to the pan, season with salt and pepper and cook for another 5 minutes.
- Add the egg mixture into a jug and beat with a fork. Add the chives and season this with a generous amount of pepper and a pinch of salt.
- Reduce the heat to low and pour the egg mixture in to the pan. Stir to even out the vegetables in the mixture.
- Cook for 6-8 minutes with the lid on until almost set and golden brown underneath.
- To finish put the frying pan under the grill leaving the handle outside the oven. After 1 or 2 minutes your dish is good to go.
- The beauty about this dish is that it can be eaten cold or kept and re-heated at a later time, while still tasting just as great.
Nutrition Facts : Calories 659.8, Fat 42.3, SaturatedFat 11.3, Cholesterol 1116, Sodium 436.1, Carbohydrate 26.9, Fiber 4.1, Sugar 5.6, Protein 40.7
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