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.
POTATO OMELET
Steps:
- In a 10-in. skillet, cook potatoes in oil over medium-high heat for 10 minutes or until golden brown, stirring occasionally. Add the onions, parsley and garlic; cook until tender. Reduce heat to medium. , In a bowl, beat eggs, water, salt and pepper. Pour over potato mixture; cover and cook for 8-10 minutes or until completely set. Cut into wedges. Serve with sour cream and bacon if desired.
Nutrition Facts : Calories 236 calories, Fat 14g fat (3g saturated fat), Cholesterol 279mg cholesterol, Sodium 408mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges
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
BOMBAY POTATO OMELETTE
Make this comforting Bombay potato omelette as an easy lunch or simple supper. To serve, top with a drizzle of yogurt or raita and some chilli sauce
Provided by Good Food team
Categories Lunch, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat most of the oil in a pan. Fry the onion for 10 mins until starting to caramelise, then add the potato and fry for a further 8 mins until the edges are beginning to crisp. Add the curry powder, most of the nigella seeds, some seasoning and a splash of water. Cook for 1-2 mins, then scoop the mixture onto a plate. Wipe out the pan with kitchen paper.
- Increase the heat and add the remaining oil to the pan. Add the eggs and some seasoning, then use a spatula to stir a few times. Leave to cook for 30 seconds. Pile the potato filling onto one side of the omelette while the top is still a little soft. Fold the omelette over to cover the filling and cook for a final 1-2 mins, if you like your omelette set all the way through. To serve, top with a drizzle of yogurt or raita and some chilli sauce, if you like.
Nutrition Facts : Calories 510 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 0.7 milligram of sodium
REAL SPANISH OMELETTE
Make an omelette inspired by the Catalonian way, a classic dish made simple with only five ingredients
Provided by Mary Cadogan
Categories Lunch, Supper, Vegetable
Time 1h
Number Of Ingredients 5
Steps:
- Scrape the new potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.
- Heat the extra-virgin olive oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 mins, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a colander into a large bowl (set the strained oil aside).
- Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan.
- Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
- When almost set, invert on a plate and slide back into the pan and cook a few more minutes.
- Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 mins before serving.
Nutrition Facts : Calories 516 calories, Fat 43 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium
SPANISH POTATO OMELET
There's nothing too fancy about this rustic Spanish style omelet, just lots of hearty goodness from crispy fried potatoes and onions. Chopped tomatoes and green onions lend even more flavor and color.
Provided by PATTY5
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp.
- Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.
- Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.
- Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set. Garnish omelet with tomato and green onion and serve warm.
Nutrition Facts : Calories 252 calories, Carbohydrate 10.7 g, Cholesterol 124 mg, Fat 21.5 g, Fiber 1.6 g, Protein 5.4 g, SaturatedFat 3.5 g, Sodium 53.6 mg, Sugar 2.5 g
POTATO AND CHEESE OMELETTE
Make and share this Potato and Cheese Omelette recipe from Food.com.
Provided by evelynathens
Categories Potato
Time 15m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Melt the butter in a frying pan.
- When hot, add potato and cook until golden-brown and crusty on all sides.
- Beat up eggs in a small bowl with very little salt (the cheese has plenty) and freshly ground pepper.
- Lower heat of stove, add eggs to pan and give them a good stir, a couple of times, bringing up cooked eggs from bottom, but redistributing uncooked eggs and potatoes.
- Sprinkle generously with shredded cheese.
- Let cook until golden-brown on bottom.
- Run spatula down center, and carefully fold one half over the other creating a half-moon (sometimes you don't get a perfect half-moon, but it still tastes good anyway!).
- Turn off heat and let omelette sit in pan for 30 seconds to a minute (depending on how well you want your eggs done) and then carefully turn over and allow 30 more seconds.
- Allow to cool about 4-5 minutes before tucking in (this seems to allow the flavours to blend better).
POTATO OMELETTE
Steps:
- Fry the bacon in a small frying pan until crisp, and remove to a paper towel to drain. Pour off all but 1 tablespoon of the bacon fat from the pan. Add the butter to the pan, heat to medium and gently fry the onions until soft, about 5 minutes. Add the garlic and cook for 1 minute. Remove all to a plate. Deglaze the pan with a splash of vinegar and reduce until it's almost gone.
- Add the tablespoon of oil or fat and get the pan quite hot this time. Saute the potatoes, stirring only occasionally, until they are soft when pierced with a fork and very crisp and golden on the outside, a good 20 minutes. Return the onions, garlic and bacon to the pan.
- Gently stir the eggs with a fork, sprinkle with salt and pepper and pour them over the potatoes. Cook until the eggs are set on the bottom, but still a bit slithery on top - or, as the French say, "baveux" (drool-like). Cover the omelette and continue cooking until the top sets, no more than a minute because you still want it a little runny on top - or, I do anyway. Run a spatula around the edge and slip the omelette out onto a large plate.
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