FETA EGGS
A very TASTY way to add zip to boring scrambled eggs.
Provided by Kerry
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a skillet over medium heat. Saute onions until translucent. Pour in eggs. Cook, stirring occasionally to scramble. When eggs appear almost done, stir in chopped tomatoes and feta cheese, and season with salt and pepper. Cook until cheese is melted.
Nutrition Facts : Calories 115.6 calories, Carbohydrate 2 g, Cholesterol 197.8 mg, Fat 8.9 g, Fiber 0.3 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 434.9 mg, Sugar 1.3 g
TORTILLA DE PATATA AND CEBOLLA
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Heat the oil in a large skillet, cook the onions until soft. Add potatoes and cook over medium-heat until almost done with no color, about 10 minutes. Break the potatoes up a bit with a spatula, then transfer the potatoes and onions to the bowl with the eggs. Stir the potatoes around to cover well with the egg, and season with salt and pepper. Remove most of the oil from the skillet, leaving about 1 tablespoon. Add the egg mixture, reduce the heat to low and cook omelet slowly until golden and firm enough to flip. Carefully flip omelet, slipping it onto another plate if necessary, and cook until done, it should still be soft inside, and about 1-inch thick.
- Cut omelet into squares and serve immediately hot, or let cool to room temperature and serve.
CEBOLLAS EN ADOBO - SWEET & SOUR ONIONS TAPAS
These onions are cooked and marinated in a delicious,slightly sweet sauce. They go well with any sauceless tapa. We've made this for dinner parties, cocktail parties and it's always a hit. I use a bag of frozen pearl onions and it turns out wonderfully! Goes well with grilled chicken. We usually eat them warm and I don't always cook them for the full time. Makes 4 largeish servings.
Provided by AustinMama
Categories Onions
Time 1h10m
Yield 4 , 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons of the oil in a small skillet and saute the chopped onion and garlic until the onion is tramsparent.
- Add the tomato, saute for a minute,
- Add the parsley, bay leaf, 1/8 teaspoon of the basil, 1/8 teaspoon of the thyme, salt, pepper, and 2 tablespoons water.
- Cover and simmer for 20 minutes.
- Place the pearl onions in a saucepan with 1/2 cup water, vinegar and the remaining 1 1/2 tablespoons of oil, the tomato mixture, the remaining 1/8 teaspoon of basil, the remaining 1/8 teaspoon of thyme, the raisins, salt, pepper, and sugar.
- Bring to a boil, reduce to a simmer and cook uncovered for 45 minutes.
- Cool and refrigerate.
- The onions will keep for many days in the refrigerator.
Nutrition Facts : Calories 169.5, Fat 12, SaturatedFat 1.7, Sodium 4.8, Carbohydrate 16.1, Fiber 1.6, Sugar 10.1, Protein 1.2
CEBOLLAS EN ESCABECHE
This white onion relish is from the Yucatan region of Mexico and is often served with poultry or fish dishes.
Provided by Member 610488
Categories Onions
Time 30m
Yield 2 cups
Number Of Ingredients 8
Steps:
- In a heavy frying pan, dry-fry the chilies until the skins are scorched. Place the roasted chilies in a strong plastic bag and tie the top to keep the steam inches Set aside for 20 minutes.
- In a spice grinder or food processor, puree the allspice, peppercorns and oregano until it is coarsely ground.
- Cut the onions in half and slice them very thinly. Put them into a large bowl.
- Dry roast the uncut garlic cloves in a heavy frying pan until golden then mince them and add to the onions.
- Remove the chilies from the bag and peel the skins off. Deseed and rough chop them.
- Add the ground spices then the chilies to the bowl and stir in the vinegars.
- Add salt to taste and mix thoroughly. Cover and chill for 1 day before use.
Nutrition Facts : Calories 76.5, Fat 0.3, SaturatedFat 0.1, Sodium 9.4, Carbohydrate 16.7, Fiber 2.5, Sugar 7.3, Protein 2.1
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