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
PRESIDENT NIXON'S DIET SPECIAL
Make and share this President Nixon's Diet Special recipe from Food.com.
Provided by Sharon123
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Arrange lettuce on plate.
- Mound cottage cheese in center.
- Set crackers around edges.
- Place the egg, vegetables or fruits around the outside of the cottage cheese in a circle.
- Enjoy!
Nutrition Facts : Calories 211.2, Fat 5.9, SaturatedFat 1.8, Cholesterol 212, Sodium 70.9, Carbohydrate 34.1, Fiber 5.4, Sugar 23.7, Protein 9.1
POTATO, HAM & BLACK BEAN SPANISH OMELET
A flavor-packed version of the Spanish omelet that can be served for breakfast, brunch, lunch, dinner or as an appetizer. It's an easy, one pan dish that can be as simple or elaborate as you want. Any veggie or meat can be used but this particular combination was created for RSC # 15. Thanks to SusieD for noting the additional oil needed. I've updated the recipe to allow for that. :)
Provided by Tinkerbell
Categories Breakfast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in large skillet on medium-high heat. Add potatoes, separating slices if necessary, onions, bell pepper and roasted garlic. Spread mixture evenly over bottom of skillet, sprinkle with a bit of salt and pepper, stir and then allow to brown slightly. When bottoms are browned, turn potatoes over to brown the other sides.
- Meanwhile, in large mixing bowl whisk eggs and spices together. Stir in ham and black beans.
- When potatoes are cooked through, pour everything into the bowl with the egg mixture. Stir gently but thoroughly.
- Put the skillet back on the stove to re-heat slightly and then pour entire mixture back into the skillet. Spread out as evenly as possible and let sit for a minute. (Adjust burner temp a little lower, if needed, to keep the egg from burning.).
- When mixture begins to set, gently lift the edges with a rubber scraper or spatula and tilt the skillet to allow the wet egg to run underneath. Continue around the pan until no more egg runs & the top is beginning to set.
- When top looks only slightly wet, use a spatula to divide the mixture into wedges (4 or 6) and carefully turn each wedge over to brown the top slightly and finish cooking the egg.
- When egg is cooked, serve each wedge with dollops of sour cream and salsa.
SPANISH OMELET
Post for ZWT 5. In Spain this traditional omelet is better known as a tortilla. Many times enjoyed as a late supper. This is the traditional recipe but I like to add sliced red pepper to it! Recipe from Food Network.
Provided by Galley Wench
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk eggs with a fork and add a pinch of salt.
- Heat oil in a frying pan (not one with a heavy base as this will prove to be a hindrance when preparing to do the flip).
- Add the potato and fry for a couple of minutes.
- Add oniond and mash together.
- When the potato starts to brown a little on the edges and is mashed up with the onion in a lumpy fashion then add the eggs and optional red pepper.
- Make sure the potato and onions are fully submerged by the eggs.
- Poke the potato to allow some of the egg to seep into the mashed mixture.
- Fry this gently on a low heat.
- While cooking shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon.
- Do not over cook.
- The middle will still be a little runny and gooey.
- The egg will start setting, as this happens place a plate over the pan, a large enough plate to cover the pan substantially, and with a quick coordinated movement of both wrists 'flip' the tortilla over onto the plate and slide back into the pan to cook the underside.
- Keep shaking the pan lightly so the tortilla does not stick to the bottom.
- Once it feels firm on the edges and soft in the middle (after about 1 minute) then slide the tortilla back onto the plate.
- For the brave heart you can do the flip again if you wish.
- Let the tortilla rest for about 5 to 10 minutes before serving.
- Cut into cake slices or cubes.
- Garnish with green olives.
Nutrition Facts : Calories 367.2, Fat 14, SaturatedFat 2.6, Cholesterol 139.5, Sodium 71.2, Carbohydrate 51.2, Fiber 6.6, Sugar 3.5, Protein 10.6
TORTILLA ESPANOLA (SPANISH OMELET)
In Mexico, the word tortilla has two meanings. One is the more familar corn or flour flat bread, and the other means omelet. Serve this omelet with a stack of the former, warmed in the oven while the omelet cooks.
Provided by Karen From Colorado
Categories Breakfast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine potatoes, onion, the 3/4 teaspoon salt, crushed chilies and ham.
- Heat oil in a 10 inch ovenware skillet.
- Add potatoe and ham mixture to skillet.
- Cover and cook over med heat 15 minutes or until potatoes are tender, stirring occasionally.
- Combine eggs, milk, 1/2 t. salt and pepper.
- Pour over potatoes and ham in skillet.
- Reduce heat and cook over low heat 8 to 10 minutes or until eggs are nearly set.
- Uncover skillet and place under broiler 3 to 4 inches from heat 2 to 3 minutes or just until top is set.
SPANISH OMELETTE SANDWICH
Make and share this Spanish Omelette Sandwich recipe from Food.com.
Provided by evelynathens
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook sausage over medium heat, breaking up into pieces with fork, about 5 minutes. Transfer to bowl with slotted spoon.
- Add onions and garlic to skillet. Cook until golden-brown, stirring frequently, about 4 minutes. Add peppers and oregano. Cook until peppers are tender, stirring occasionally, about 3 minutes. Add to sausage and gently stir in potato. (can be prepared 1 day ahead - cover and refrigerate).
- Preheat oven to 350 degrees F.
- Cut bread in half horizontally with long, serrated knife. Remove doughy center, leaving a 1 inch shell. Flatten shells lightly with rolling pin. Brush shells with 2 tblsps olive oil. Reassemble loaf and wrap with foil. Place in oven to warm.
- Beat eggs to blend in large bowl. Mix with sausage mixture and season to taste.
- Remove bread from oven.
- Preheat broiler.
- Heat remaining 1 tblsp oil in 8 inch non-stick skillet over medium heat. Add egg mixture and swirl with rubber spatula. Cook until bottom is light brown and eggs are slightly soft on top, about 5 minutes. Transfer omelette to broiler and cook until top is just set, about 2 minutes longer.
- Unwrap bread and slide omelette onto bottom half. Cover with top, cut into 6 wedges and serve. (this is good hot or cold).
Nutrition Facts : Calories 451.3, Fat 26.1, SaturatedFat 7.5, Cholesterol 306.9, Sodium 737.4, Carbohydrate 32.8, Fiber 2.2, Sugar 2, Protein 20.3
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