Spanishspinachomelette Recipes

Steps:

• Tip the spinach into a large colander and bring a kettleful of water to the boil. Slowly pour the water over the spinach until wilted, then cool under cold water. Squeeze all the liquid out of the spinach and set aside.
• Heat grill to high. Heat the oil in a non-stick frying pan and gently cook the onion and potato for about 10 mins until the potato is soft. While the onion is cooking, beat the eggs together in a large bowl and season with salt and pepper. Stir the spinach into the potatoes, then pour in the eggs and cook, stirring occasionally, until nearly set, then flash the omelette under the grill to set the top. Ease the omelette on to a plate, then flip over back into the pan. Finish cooking the omelette on the underside and turn out onto a board. Serve cut into wedges.

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!

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!

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.

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.

Steps:

• Tip the spinach into a large colander and bring a kettleful of water to the boil.
• Slowly pour the water over the spinach until wilted, then cool under cold water. Squeeze all the water out.
• Heat grill/broiler to high.
• Heat the oil in a non-stick frying pan and gently cook the onion and potato for about 10 minutes until the potato is soft.
• While the onion is cooking, beat the eggs together in a large bowl and season with salt and pepper.
• Stir the spinach into the potatoes.
• Pour in the eggs and cook, stirring occasionally, until nearly set.
• Flash the omelette under the grill/broiler to set the top.
• Ease the omelette on to a plate, then flip over back into the pan.
• Finish cooking the omelette on the underside and turn out onto a board.
• Serve cut into wedges.

Steps:

• Crack the eggs into a bowl. Whisk with a fork and add a pinch of salt.
• Heat some 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 the onion 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. 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 is meant to remain 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 co-ordinated 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.

Steps:

• Heat the oil in a heavy based pan; sauté the onion and garlic for 2 minutes; add the sausage and cook for 2-3 minutes.
• Gently stir in the baby potatoes and diced red peppers.
• Combine the egg with the milk and pour over the potato mixture; and season to taste with salt and pepper.
• Cook over a low heat for 10 minutes or until the omelette has almost set.
• Sprinkle with parsley and cheese and place under a preheated grill until browned and cooked through.
• Notes: Chorizo sausage is smoked with a spicy flavour and is available in supermarkets or delicatessens. If you want to, obviously you could make your omelette with fresh potatoes and capsicum rather than canned. You could also use a mix of red and green peppers.

Steps:

• Heat a non-stick skillet over medium heat.
• Add olive oil, bell peppers and onion, cooking until softened.
• Add garlic and chorizo, cooking and stirring for another 2 minutes.
• Add sun-dried tomatoes, stirring to combine.
• Pour in eggs and rotate pan to distribute evenly.
• Lift edges of omelette, tilting pan to allow liquid to run under the cooked eggs.
• Lower heat to medium-low and cook, without stirring eggs, until set.
• On one half of omelette, sprinkle cheese, then fold over enclosing cheese.
• You can garnish this omelette with chopped cilantro and sour cream if you like.
• Serves two people.

Steps:

• Wash and peel potatoes, cut into quarters and slice thinly.
• Place in a large bowl.
• Slice the onion and cut capsicum into thick slices and add to the potatoes.
• Add some salt to taste and mix.
• Heat oil in a deep pan and fry the potato, onion and capsicum together until potatoes are soft.
• Remove and drain on paper towel.
• Set aside.
• Beat eggs in another bowl and add the potato mixture.
• Add a salt to taste and pepper, finely chopped garlic and mix inches.
• Mixture should appear as though it is just coating the potato. If mixture is too dry, add another egg.
• On a medium heat, in a non-stick pan, spray with a little oil and add the mixture.
• Cook the mixture until egg looks cooked on bottom-- enough to be able flip over onto a plate and then sliding the mixture back into the pan to cook the other side. Do not overcook egg as it will then become dry. This is a recipe that needs practice until it is just right.
• Serve while hot with a salad and crusty bread or cut into 2 inch squares for appetisers.
• Can also be served cold.