POTATO SAFFRON OMELET
Make and share this Potato Saffron Omelet recipe from Food.com.
Provided by echo echo
Categories Breakfast
Time 31m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve saffron in heated broth; let steep at least 5 minutes.
- Cook potatoes in boiling, salted water 8 minutes; drain.
- In 12" non-stick skillet, sauté onions in 2 Tbs oil over medium heat, stirring occasionally, until golden; stir in potatoes to coat; transfer to a bowl.
- In a large bowl whisk together eggs through pepper; whisk in saffron broth.
- Stir into onion and potato mixture.
- In skillet over medium-high heat, heat 3 Tbs oil until hot but not smoking and add egg mixture, spreading potatoes evenly.
- Reduce heat to medium and cook omelet, stirring occasionally, about 1 minute until eggs just begin to set.
- Shift skillet so that 1/4 of omelet is directly over center of burner and cook 1 minute; shift skillet 3 more times to cook remaining quarters 1 minute each.
- Reduce heat to low, center skillet and cook omelet about 4 more minutes until almost set.
- Turn omelet over and cook about 4 minutes until other side is golden.
- Slide omelet onto a platter, cool to room temp and cut into wedges.
- May be made 1 day ahead: cover and chill; bring to room temp before serving.
Nutrition Facts : Calories 193.1, Fat 12.3, SaturatedFat 2.4, Cholesterol 158.6, Sodium 80.7, Carbohydrate 14.8, Fiber 1.6, Sugar 2.5, Protein 6.3
TAPAS--POTATO SAFFRON OMELET
Make and share this Tapas--Potato Saffron Omelet recipe from Food.com.
Provided by BarbryT
Categories Breakfast
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- In a 12-inch non-stick skillet cook onions in 2 tablespoons oil over moderate heat, stirring occasionally, until golden, about 20 minutes. Transfer onions to a bowl and cool.
- While onions are cooking, peel potatoes and cut into 1/4-inch cubes. In a saucepan of boiling salted water cook potatoes until almost tender, about 8 minutes, and drain well in a colander. Cool potatoes and add to onions. Onion and potato mixture may be made 1 day ahead and chilled, covered.
- Crumble saffron threads into a small metal bowl. In a small saucepan heat broth until hot and pour over saffron. Let mixture stand until saffron is softened, about 5 minutes.
- In a large bowl whisk together eggs, scallion greens, saffron mixture, and salt and pepper to taste and stir in onion and potato mixture. In skillet set over moderately high heat, heat remaining 3 tablespoons oil until hot but not smoking and add egg mixture, spreading potatoes evenly. Reduce heat to moderate and cook omelet, stirring occasionally, until eggs just begin to set, about 1 minute. Shift skillet so that 1/4 of omelet is directly over center of burner and cook 1 minute. Shift skillet 3 more times, cooking remaining fourths in same manner. Center skillet and cook omelet over low heat until almost set, about 4 minutes more.
- Slide omelet, bottom side down, onto baking sheet and invert omelet back into skillet. Cook other side of omelet until golden, about 4 minutes. Slide omelet onto a platter and cool to room temperature.
- Omelet may be made 1 day ahead and chilled, covered. Bring omelet to room temperature before serving.
- Cut omelet into wedges.
Nutrition Facts : Calories 190.8, Fat 12.2, SaturatedFat 2.4, Cholesterol 139.5, Sodium 81.3, Carbohydrate 14.5, Fiber 1.7, Sugar 2.3, Protein 6.3
POTATO OMELETTE
Make and share this Potato Omelette recipe from Food.com.
Provided by Victoria 2
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Peel, wash and cut into cubes 4 large potatoes. Cook the potatotes in a pan with hot water until brown. Drain and reserve.
- Chop 2 onions and fry them in a pan with hot water without browning. Drain the oil and reserve. Mix 4 eggs, a tablespoon of chopped parsley, salt and pepper to taste.
- Combine in a large bowl the potatoes and onions, add salt and pepper to taste and add the beaten eggs. Mix well.
- Bring a skillet over high heat with oil and when hot pour the preparation of potatoes. When you have cooked the base, lower the fire Turn the omelette and complete the cooking.
- You can serve hot or cold.
Nutrition Facts : Calories 762.1, Fat 10.7, SaturatedFat 3.3, Cholesterol 423, Sodium 188.6, Carbohydrate 140.9, Fiber 17.8, Sugar 11.2, Protein 28.6
SAFFRON POTATOES
Categories Potato Side Sauté Christmas Thanksgiving Vegetarian Quick & Easy Winter Simmer Gourmet
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Crumble saffron threads into water.
- Peel potatoes and cut crosswise into 3/4-inch-thick slices. Rinse potatoes well and pat dry between paper towels.
- Heat butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then brown potatoes in 1 layer, turning over carefully, about 4 minutes per side. Add saffron-infused water, salt, and pepper and briskly simmer, uncovered, over moderate heat 5 minutes. Reduce heat to moderately low and simmer until potatoes are tender and water is evaporated, about 15 to 20 minutes more.
SAFFRON POTATOES
Make and share this Saffron Potatoes recipe from Food.com.
Provided by Lorac
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Soak saffron in hot water.
- Cook potatoes in salted water until tender but still firm, drain and set aside.
- Heat oil in a large heavy bottom saucepan, add onion, turmeric, coriander and cumin.
- Cook over low heat for 5 minutes or until onion is soft.
- Add potato, broth, and garlic, then bring to a boil, reduce heat and simmer 10 minutes.
- Add saffron water and raisins and cook 10 minutes or until potato is soft and the sauce is reduced and thickened.
- Stir in the parsley and cilantro.
Nutrition Facts : Calories 232.3, Fat 2.6, SaturatedFat 0.4, Sodium 16.3, Carbohydrate 49.1, Fiber 5.8, Sugar 7.9, Protein 5.2
PORK AND POTATO OMELET
I had some leftovers from the following recipes, Recipe#406664 By yours truly ;) and Recipe#158832 By Chef#27416. There wasn't enough of either recipe to serve and I didn't want to thow any of it away.So,I combined them both to make what I think is a very good omelet.Please use fried potatoes with onions to achive the correct taste and texture.Serve with fruit or juice for a complete breakfast.Submitted to " ZAAR " on January 19th, 2010.
Provided by Chef shapeweaver
Categories < 30 Mins
Time 25m
Yield 1 omlette, 1 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl scramble eggs and pepper well, set aside.
- Mix together pork and potatoes then reheat in microwave for 2 to 3 minutes , keep warm.
- In a skillet large enough to make an omelet, melt margarine over medium heat.
- Add eggs and tilt pan side to side, so eggs evenly coat bottom of skillet.
- Tilt pan, and lift opposite side of eggs, so uncooked eggs will flow to the bottom and cook.
- When eggs are slightly dry, place pork/potato mixture over half of the eggs , cover with remaining half.
- Cook for 3 minutes more or until eggs are done to your satisfaction.
- Remove to plate, and sprinkle cheese evenly over top.
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