Tenerife Banana Omelet Recipes

Steps:

• Beat eggs, salt and sugar.
• Thinly slice banana; carefully mix with eggs.
• Heat oil in small nonstick skillet.
• Pour in egg mixture; reduce heat.
• Cook until bottom of tortilla has browned.
• Invert a dinner plate over skillet and turn tortilla onto the plate.
• Slide tortilla off plate back into skillet (cooked, brown side will be up).
• Continue cooking until bottom is brown.
• Slide out of skillet onto serving plate.
• DO NOT FOLD. :).

Steps:

• Peel potatoes, onion and zucchini and cut into bite sized pieces.
• Chop the onion and cut the zucchini into bite sized pieces.
• In a good frying pan, heat the olive oil at medium heat.
• Saute the onion, add the potatoes and cook them until they are soft.
• When they are done. remove them from the heat and put them in a mixing bowl.
• Mix chickpea flour (gram flour) with the soy milk, vinegar and salt.
• Chop 1 tomato, and mix with the flour and 1/2 cup of water in a blender.
• Pour the flour/tomato mixture over the potatoes and mix well.
• Heat the frying pan once more with olive oil when hot, pour the potato mixture onto the frying man and flatten in to a smooth and even surface.
• Cook the omelet for about 5 minutes with a lid on the frying pan. If your frying pan does not have a lit, you can use a large plate.
• Placing the lid on the pan will mean that you do not have to "flip" the omelet in order to cook it on both side, the heat from the steam on top will cook the "batter" enough that the omelet is done.
• If you would prefer not to put a lid on it, you can flip the omelet carefully and then cook on the 2nd side for a few minutes.

Steps:

• In a small saucepan, heat 1 tablespoon butter, brown sugar and cinnamon over medium heat until sugar is dissolved. Add bananas and vanilla; toss to coat. Remove from the heat; stir in strawberries. Set aside., In a large bowl, beat the eggs, water and salt. Heat remaining butter in a 10-in. nonstick skillet over medium heat; add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath., When eggs are almost set, spread two-thirds of fruit mixture over one side; fold omelet over filling. Cover and cook for 1-2 minutes or until heated through. Slide onto a serving plate; top with remaining fruit mixture.

Steps:

• Wash & cut potatoes into thin slices.
• In a large skillet, heat 2 tablespoons of olive oil, then add potatoes & salt.
• Fry, stirring occasionally, perhaps about 5 minutes, until potatoes are a golden color, then remove from the skillet & spread out on a paper-towel covered platter so that much of the oil can be removed.
• In a large bowl, whisk eggs well, then to them add the potatoes, mixing well.
• Using the same skillet as before, cover the bottom of the pan with a thin layer of oil, about 1-2 tablespoons.
• Once the oil is hot, add potato & egg mixture, shaking the pan gently as you move the mixture, so that none sticks to the bottom.
• Once omelet seems to be cooked, about 10 minutes, use a large plate to tip the omelet out of the skillet. After adding a little more oil to the skillet, slide the omelet in again, this time putting it in top-side down & cooking it until the under-side is also golden.
• Serve hot or cold.

Steps:

• To soften the potatoes you have a few choices, microwave is the quickest (1-2 minutes), steam (4 minutes) or boil (6 -7 minutes) until just cooked through and drain well.
• In a pan, add the oil on a low to medium heat and cook the onions until they soften (2 minutes).
• Add the peppers and potatoes to the pan, season with salt and pepper and cook for another 5 minutes.
• Add the egg mixture into a jug and beat with a fork. Add the chives and season this with a generous amount of pepper and a pinch of salt.
• Reduce the heat to low and pour the egg mixture in to the pan. Stir to even out the vegetables in the mixture.
• Cook for 6-8 minutes with the lid on until almost set and golden brown underneath.
• To finish put the frying pan under the grill leaving the handle outside the oven. After 1 or 2 minutes your dish is good to go.
• The beauty about this dish is that it can be eaten cold or kept and re-heated at a later time, while still tasting just as great.