SPANISH OMELETTE RECIPE BY TASTY
Here's what you need: onion, potatoes, olive oil, eggs, salt
Provided by Ellie Holland
Categories Breakfast
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat up the olive oil in a really hot pan.
- Thinly slice the onion.
- Slice the potatoes into 3-millimeters thick pieces.
- Fry the vegetables in the olive oil over high heat for 10-15 minutes until they caramelize.
- Drain the vegetables and save the olive oil for later use.
- Add 6 eggs to a bowl and whisk. Add the fried vegetables, stir, and leave to set for 15-20 minutes.
- In a nonstick pan, fry the egg mixture over high heat for 1 minute, then reduce to a low heat for 2-4 minutes.
- Cover the pan with a large plate and carefully turn the omelet out onto the plate.
- Slide the omelet back into the pan and fry for a further 3-5 minutes over low heat. To check the omelet is cooked, gently press on the centre of the omelet. If the surface springs back, it is ready.
- Repeat step 8 to remove omelet from the pan.
- Enjoy!
SPANISH OMELET
Wake up your taste buds with the yummy flavors of warm refried beans, salsa and shredded cheese in 15 minutes flat. Spice it up with a hot salsa, or add sizzling cooked bacon for a smoky twist. -Teresa Gunnell, Lovettsville, Virginia
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Heat a 10-in. nonstick skillet coated with cooking spray over medium heat. Whisk eggs and water. Add half of the egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon half of the beans and half of the onion on one side and sprinkle with 2 tablespoons cheese; fold other side over filling. Slide omelet onto a plate. Repeat. Garnish with salsa and remaining cheese.
Nutrition Facts : Calories 450 calories, Fat 26g fat (10g saturated fat), Cholesterol 583mg cholesterol, Sodium 944mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 5g fiber), Protein 31g protein.
SPANISH OMELETTE (TORTILLA ESPAñOLA)
Five humble ingredients express rich flavors in this classic Spanish dish. Onions not only caramelize in olive oil, but infuse it, creating a savory base for cooking potatoes and eggs. Slice it pizza-style for a shareable breakfast or tapa.
Provided by Paul Berglund
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F. Using a knife, peel the onion (discard onion skin in a bowl for easy clean-up), then remove both ends and cut in a medium dice. Heat a non-stick, oven-proof skillet over medium heat. Add olive oil followed by chopped onions and 1 teaspoon salt. Stir and cook until the onions are soft and lightly caramelized, about 10 minutes. Stir the onions occasionally as they cook.
- Slice the potato (leave peel on), then dice the same size as the onions (cut away and discard any blemishes on the potato). Set aside. Crack eggs into a bowl, whisk and set aside. When onions are lightly caramelized, remove from heat. Place a strainer over a bowl and strain the onions from the oil, reserving oil. Set onions aside. Place oil back into the pan, turn heat to high until oil is slightly smoking, 2-3 minutes (hot oil will keep the potatoes from sticking). Add potatoes and 1 teaspoon salt. Stir and cook until potatoes are soft and golden brown, 7-8 minutes (test for doneness by tasting one!).
- Strain potatoes from the oil, reserving oil. Add potatoes to the onions and keep the skillet warm over low heat (It's important to have no trace of onions or potatoes in the skillet or the omelette will stick). Stir beaten eggs into the potato onion mixture. Turn heat to high, add about 1 tablespoon of the oil back to the pan. When the oil begins to smoke, add egg mixture. Using a rubber spatula gently move the eggs around in the pan to distribute the heat. Turn heat to low and let the omelette set around the edges, 1-2 minutes. Transfer omelette to the oven. It will bake a total of 4-5 minutes. First, to set the eggs, 2- 2 ½ minutes.
- When the omelette is set all over, remove from the oven to flip and cook on the other side. Shake slightly to make sure it isn't sticking to the sides. Using a rubber spatula, gently remove the omelette from the skillet onto a plate. Cover with the other plate and flip over. Using a rubber spatula, gently place back into the pan, bottom-side up and back into the oven, about 2 more minutes.
- Remove omelette from oven. Using a rubber spatula, slide onto a plate. Serve.
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
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.
SEAFOOD OMELETTE
Make and share this Seafood Omelette recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spray a non stick frypan with cooking spray.
- Sauté onions and mushrooms over medium high heat until liquid has evaporated.
- Reduce to low, stir in crab meat and sour cream until heated through (sour cream should not boil), set aside.
- Beat 2 eggs with 2 tablespoons water; season with salt and pepper.
- Spray an 8 inch non stick frypan with cooking spray.
- Heat frypan over medium high heat.
- Pour in the egg mixture.
- As mixture sets at the edges, with a spatula, gently push cooked portions towards centre.
- When eggs are almost set on surface but still look moist, sprinkle 2 tablespoons cheese over centre of omelette.
- Lower heat to medium low and place 1/3 cup crab meat mixture over half the omelette.
- Fold the omelette in half and slide onto a warm plate.
- Repeat procedures to make 3 more omelettes.
- Garnish with shrimp halves.
Nutrition Facts : Calories 312.1, Fat 15.2, SaturatedFat 6, Cholesterol 463.3, Sodium 686.6, Carbohydrate 15.6, Fiber 1.1, Sugar 4.5, Protein 28
SPANISH OMELETTE
Fluffy vegetarian tortilla is a great meal to make with older children - this one's filled with peppers and potatoes
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 40m
Number Of Ingredients 6
Steps:
- Finely slice the onions and chop the red pepper, removing the seeds. Cut the potatoes into roughly ½ cm slices.
- Heat a knob of butter in a medium (about 24cm) frying pan over a low heat and cook gently for 10 - 15 until starting to go brown, add the peppers and cook for a further 5 mins.
- Put the potatoes in a steamer over boiling water for 10 - 12 mins to soften. If you don't have a steamer, put in a saucepan, cover with boiling water and simmer gently for around 8 - 10 mins until just cooked through and drain well.
- Break the eggs into a jug and beat with a fork, season with a generous grind of pepper and a pinch of salt. Use scissors to snip the chives into small pieces and stir in.
- Heat the grill. Add a little more butter to the frying pan and add the potatoes. Pour over the egg mixture. Cook for 15 mins until almost set and golden brown underneath - you can use a fish slice to lift the omelette up and check. Put the frying pan under the grill. Make sure the handle is outside the oven as it will become very hot and can burn. Cook for a further minute or two and serve.
Nutrition Facts : Calories 308 calories, Fat 15.2 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24.8 grams carbohydrates, Sugar 4.8 grams sugar, Fiber 3.8 grams fiber, Protein 17.7 grams protein, Sodium 0.6 milligram of sodium
SPANISH OMELETTE
Found this recipe on the internet. It had ingredients that I like and was stated to be a typical spanish omelette. Update: This is just the basic start, use this and then add seasonings, vegetables and meats and/or cheeses to suit your taste. After cooking it you might want to add ketchup, salsa or hot pepper sauce, be creative!!!!
Provided by diner524
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Peel potatoes.
- Cut potatoes and onion into small cubes.
- Add salt (to taste) to potatoes and fry them until they are lightly crunchy. in olive oil.
- About the last 5 mins of cooking add the onion to the potatoes. When tender, transfer potatoes and onion to papertowels to drain.
- Beat the eggs with a pinch of salt.
- Lightly coat frying pan with olive oil. Add the eggs, potatoes and onions and cook over low heat, flipping omelette once to cook other side.
- Cooking is a creative process, and this recipe lends itself to your creativity! Add spices, herbs, meats, veggies and cheese to your taste. This is just the base to a Spanish omelette!
HEARTY SHRIMP OMELET
"I've been cooking for 30 years and enjoy making quick, easy and tasty meals," relates Greg Parsons of Candor, North Carolina. "This coastal-inspired omelet is a breeze to prepare. Your dining partner is sure to exclaim, 'Wow, what a meal.'"
Provided by Taste of Home
Time 25m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a large nonstick skillet, saute the shrimp, red pepper, bacon, onion, lemon juice, jalapeno and seasonings in oil and 1 tablespoon butter for 2-3 minutes or until shrimp turn pink and vegetables are tender. Remove and keep warm., In the same skillet, melt remaining butter over medium-high heat; add eggs (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. , When the eggs are set, spoon shrimp mixture on one side and sprinkle with cheese; fold other side over filling. Invert omelet onto a plate; cut in half. Sprinkle with parsley.
Nutrition Facts : Calories 498 calories, Fat 39g fat (17g saturated fat), Cholesterol 591mg cholesterol, Sodium 690mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 32g protein.
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