Spinach Bacon And Potato Omelet Tortilla De Papa Y Carne De Cerdo Con Espinaca Recipes

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FRUITA DE MAR OMELET

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10



Fruita De Mar Omelet image

Steps:

  • In a large bowl, combine the crabmeat, onion, celery, mayonnaise, parsley, crab boil seasoning, pepper, and salt. Toss gently to keep the crabmeat in lumps. Use the mayonnaise to moisten the crab mixture, adding more according to your preference.
  • In an 8-inch nonstick pan, melt 1 tablespoon butter over medium heat until foaming. Add 1/4 of the crab mix to the pan and cook gently until the celery and onions are crisp but tender, approximately 10 minutes. While the crab mix is heating, in a separate large bowl, whip the eggs with a wire whisk until smooth. When the crab mix is hot, add 1/4 of the whipped eggs, about 1 cup.
  • Cook the omelet until the edges begin to curl. Gently pull the edges toward the center, allowing the eggs to cook through. Once the eggs have become firm, flip the omelet and cook until the other side is done, about 5 minutes. Flip the omelet out of the pan onto a dish and serve immediately.

Pinch salt
16 large eggs
4 tablespoons unsalted butter
1 1/2 cups lump crabmeat
1 large onion, chopped
1 1/2 cups chopped celery
2 tablespoons mayonnaise
1/4 cup chopped fresh parsley leaves
1 teaspoon crab boil seasoning (recommended: Old Bay)
1/2 teaspoon freshly ground black pepper

CREMA DE TAMATE CON OVO

Provided by Food Network

Yield 12 servings

Number Of Ingredients 15



Crema de Tamate con Ovo image

Steps:

  • In large pot, add olive oil, garlic, and onion. Saute for 1 minute. Add sausage. Saute, gently stirring for another couple minutes. Add celery heart and combine. Saute for another few minutes. Add tomato puree and 3 1/2 cups of stock. Season with salt and pepper. Add oregano and parsley stalks.
  • Mix the mashed potatoes with the remaining chicken stock and add to the soup. Simmer 20 minutes, uncovered. Add white wine and bring back to boil. Pour boiling soup into warmed soup bowls and immediately crack one egg into each bowl. Season with a dash of nutmeg. Serve immediately.

3 tablespoons olive oil
2 cloves garlic, smashed
3 medium onions, finely diced
3 ounces of chorizo, finely sliced
1 1/2 pounds celery heart, thinly sliced
4 cups tomato puree
4 cups hot chicken stock
Salt
Black pepper
1 sprig of oregano (or 1/4 teaspoon dried, tied in muslin or cheesecloth)
2 tablespoons roughly chopped parsley stalks
4 tablespoons mashed potato
1 cup dry white wine
12 eggs, at room temperature
Nutmeg, to season

TORTITAS DE PAPA CRUDA Y ELOTE (POTATO AND CORN)

Provided by Food Network

Categories     side-dish

Yield 6 to 8 servings

Number Of Ingredients 9



Tortitas de Papa Cruda y Elote (Potato and Corn) image

Steps:

  • Peel potatoes and grate into a mediumsize bowl. Add the corn. In another bowl the onion, flour, and yolks until it forms a smooth paste. Add the milk, salt and pepper and stir to combine. Add the potatoes and corn and mix well.. Fold in the egg whites. Heat the oil in a mediumsize skillet, over a medium heat. Spoon the tortitas de papa cruda, in patties 2 inches in diameter, in the skillet. Cook them until golden brown on both sides. Serve at once.

1 pound Idaho potatoes
1 cup corn kernels, canned or fresh
2 eggs, separated, whites stiffly beaten
1 small onion, grated
1 tablespoon flour
3 tablespoons milk
1 teaspoon sea salt
Freshly ground black pepper, to taste
12 tablespoons vegetable oil

SPANISH SPINACH OMELETTE

The leftovers of this tasty tortilla are perfect for tomorrow's lunch - for the office or the kids' lunchbox

Provided by Good Food team

Categories     Brunch, Buffet, Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper

Time 30m

Number Of Ingredients 5



Spanish spinach omelette image

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.

Nutrition Facts : Calories 209 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.46 milligram of sodium

400g bag spinach leaves
3 tbsp olive oil
1 large onion , finely sliced
2 large potatoes , peeled and finely sliced
10 eggs

SAUTEED SPINACH WITH BACON

The bacon gives a nice salty crunch and flavor to this side dish of spinach.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 4



Sauteed Spinach with Bacon image

Steps:

  • In a large skillet over medium heat, cook bacon until crispy, 5 to 8 minutes. With a slotted spoon, remove bacon, leaving fat in skillet; drain on a paper towel. Set aside.
  • Increase heat to high; fill skillet with as much spinach as will fit. Season with salt and pepper. Cook, tossing spinach and adding more as it wilts (it may take up to 2 minutes to fit it all). Continue to cook until tender, 1 to 3 minutes.
  • Tilt skillet to drain water from spinach (using slotted spoon or a spatula to hold spinach back). Mix in vinegar; season with salt and pepper. Serve sprinkled with crispy bacon.

2 slices bacon (about 2 ounces total), cut crosswise into 1/2-inch strips
3 bunches flat-leaf spinach (about 2 pounds total), thick stems removed, well washed and dried
Coarse salt and ground pepper
2 teaspoons white-wine vinegar

SPINACH, BACON, AND POTATO FRITTATA

With the potatoes, spinach and lettuce already prepped, this egg dinner will be ready in no time.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 40m

Number Of Ingredients 10



Spinach, Bacon, and Potato Frittata image

Steps:

  • Preheat oven to 350 degrees. In a medium bowl, whisk together eggs, ricotta, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
  • In a medium nonstick ovenproof skillet, cook bacon over medium-high until crisp, 6 to 7 minutes. Drain all but 1 teaspoon fat from pan. Add potatoes and cook until warmed through, 2 to 3 minutes. Add spinach and toss until barely wilted, about 30 seconds.
  • Add egg mixture and stir until slightly thickened, about 1 minute. Transfer skillet to oven and bake until center is set, about 15 minutes.
  • Run a rubber spatula around edge of frittata and slide it onto a serving plate. Whisk together oil and vinegar; season with salt and pepper. Toss lettuce with dressing. Serve frittata with salad.

Nutrition Facts : Calories 412 g, Fat 29 g, Fiber 3 g, Protein 25 g

6 large eggs
1 cup ricotta cheese
1/4 cup grated Parmesan
Coarse salt and ground pepper
5 strips bacon, cut into 1/2-inch pieces
5 boiled potatoes, quartered
2 bunches spinach (about 10 ounces each), trimmed, washed, and roughly chopped
2 tablespoons extra-virgin olive oil
2 teaspoons white-wine vinegar
1 head Boston lettuce

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