TOMATO & POTATO OMELETTE ( CYPRUS DISH )
A traditional Cyprus last-minute dish called Pomilorotigania in Greek ('fried tomato'). Easy and quick to make. Serve with bread or toast.
Provided by NanaGreekcook
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Cut the potatoes into thin slices.
- Deep fry them in oil in a large pan.( You can use olive oil or any other kind of cooking oil.).
- When the potatoes are cooked, remove them from the pan.
- Throw away the oil, leaving just a few drops of oil in the pan.
- Put the pan back on the stove and add the tomatoes.
- Simmer for a few minutes and season.
- Add the potatoes and the eggs and stir until the eggs are cooked.
- Remove from the pan and serve.
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.
TORTILLA DE PATATA (SPANISH POTATO OMELET)
There are so many versions of this emblematic tapa that can be found all over Spain. I know, because I eat my own weight in them, wherever I go! Every region and household have their own special way of preparing this dish and it can get quite controversial as to which is the true, authentic Tortilla de Patata in Spain. This is my favorite make-at-home version adapted from many different recipes over the years. Some recipes don't call for onions but I love the sweetness and depth of flavor that caramelized onions give to the dish. It's a stunning but simple combination of flavors and textures. If you have any left over, this tortilla is also fantastic sliced into thin slices and stuffed into a fresh baguette with aioli, a homemade garlic mayonnaise , and some mild, small green peppers, either fried in olive oil, or roasted and peeled and sprinkled with some fine flaked sea salt.
Provided by Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat the olive oil to medium-high heat in a 12-inch cast-iron or nonstick skillet. Add the onions and saute until translucent, about 5 minutes. Add the potato slices, season with salt and cook over low and slow heat until the potatoes are softened and lightly golden brown around the edges, 30 to 40 minutes, gently shaking the pan from time to time to prevent the potato slices from sticking. When the potatoes are ready, reserve 2 tablespoons of the olive oil from the skillet (now infused with the flavor of those onions and potatoes) and drain the potatoes in a colander or on a paper towel.
- Beat the eggs with a generous pinch of salt in a large bowl for about 1 minute. Add the drained caramelized potatoes and onions and stir with a fork to lightly break up the potatoes (this will give the finished Tortilla de Patata a wonderful light fluffy texture). Heat 1 to 2 tablespoons of the reserved olive oil in the same skillet until very hot. Pour in the egg and potato mixture and cook on one side, gently shaking the pan occasionally, until the underside is set and very lightly browned, about 5 minutes. Using a plate to cover the pan, carefully invert the omelet onto the plate and then gently slide the omelet back into the pan to cook on the other side until just set and light golden brown, about 5 minutes more. Do not overcook. This Tortilla de Patata is best when barely runny in the very center. Serve immediately with some slices of fresh baguette, or make ahead to serve later in the day at room temperature. Enjoy!
SPANISH POTATO OMELET (TORTILLA A LA ESPANOLA)
Make and share this Spanish Potato Omelet (Tortilla a la Espanola) recipe from Food.com.
Provided by kenk1492
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oil in a 8-9 inch skillet. Add the slices of potato one at a time to avoid sticking together.
- Alternate layers of potatoes with layers of onions.
- Cook slowly over medium heat, turning the potatoes until tender, not brown.
- Drain potatoes in a colander, save oil.
- Make sure skillet is very clean for later use. In a bowl, beat eggs with a fork until slightly foamy.
- Salt to taste. Add the potatoes, press down to cover potatoes completely with egg. Return to skillet, heat 2 tablespoons of saved oil until smoking point. Add the mixture, spread it out. Rapidly, lower the temperature to medium-high.
- Shake the pan often to avoid sticking.
- When the bottom is brown, cover the skillet with a plate, turn skillet up-side down, remove tortilla, slide off plate with uncooked side down into skillet and cook the other side, Turn several times until cooked
CHORIZO, POTATO & CHEESE OMELETTE
Whisk up your eggs with Spanish sausage and potato to make a decadent omelette lunch for one
Provided by Good Food team
Categories Lunch, Main course
Time 28m
Number Of Ingredients 6
Steps:
- Cook the potato in boiling water for 8-10 mins or until tender. Drain and allow to steam-dry. Heat oil in an omelette pan, add chorizo and cook for 2 mins. Add the potato and cook for a further 5 mins until the potato starts to crisp. Spoon pan contents out, wipe pan and cook a 2 or 3-egg omelette in the same pan. When almost cooked, scatter with the chorizo and potato, parsley and cheese. Fold the omelette in the pan and cook for 1 min more to melt the cheese.
Nutrition Facts : Calories 602 calories, Fat 44 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 1.8 milligram of sodium
CYPRUS POTATO PIE
Cyprus Potato, Olive and Goats Cheese Pie for a delicious flavour combination, perfect for lunch or supper served with a salad.
Provided by mustardcomms
Time 2h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Put the leeks, butter and thyme in a pan, cover and cook over a low heat for about 20 minutes until very soft, stirring occasionally.
- While the leeks are cooking, put the potatoes in a pan of cold water, bring to the boil and simmer for 4-5 minutes until just cooked.
- Drain the potatoes and stir into the cooked leeks then add the olives.
- Leave to cool, stir in the goats cheese and season with sea salt and plenty of black pepper. Add the marjoram leaves
- Heat the oven to 200C/fan 180C/gas 6.
- Divide the pastry in two and roll one of the pieces to the size of a dinner plate. Transfer this to a baking sheet and roll the remaining pastry and any trimmings to around about 5cm bigger than the first.
- Pile the filling into the middle of the round on the baking sheet, leaving a 4cm border.
- Brush the border with the beaten egg, then drape over the larger piece of pastry. Trim the edges to neaten, then press the sides together with your thumb.
- Brush the pie all over with egg.
- Bake for 35-40 mins until golden. Leave to rest for 10 mins before cutting into wedges.
- Serve with a salad of lightly dressed Cos lettuce.
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- Sheftalia. Shetfalia is one of the traditional dishes in Cyprus. Shetfalia is a Cypriot sausage made from pork and lamb with onion. Shetfalia is wrapped and perfect for a barbecue a perfect snack in Cyprus.
- Koupepia – Stuffed Vine Leaves And Gemista / Grape Laves Stuffed With Minced Meat. Koupepia is a delicious Cypriot dish. Koupepia is made from a mix of minced meat, onion, rice and spices stuffed in grape leaves and oven cooked (with water and olive oil).
- Souvla. Souvla is one of the most popular dishes in Cyprus which is made of large pieces of meat cooked on skewer (long one), over charcoal barbecue. Souvla shouldn’t be confused with the Greek Souvlaki, as this one is cooked in a different way – slow cooked in a much longer time and farther from the charcoal (compared to when cooking Souvla).
- Kolokithakia Me Avga/Kolokouthkia Me T’afka (Zucchini/Courgette With Eggs) The Kolokithakia me Avga / Kolokouthkia me t’afka is zucchini or courgette with eggs.
- Makaronia tou fournou – Oven baked Pasta. Makaronia tou Fournou is a traditional pasta in Cyprus. Who doesn’t like pasta? The Cypriot Pastitsio (also known as the Makaronia tou Fournou) is cooked by layering out the macaroni, then minced meat with spices, then the Bechamel Sauce, and topped with halloumi cheese, oven baked.
- Ttavas. Ttavas is a traditional and delicious Cypriot dish is derived from the beautiful Lefkara. Ttavas is also known as Lefkaritikos Ttavas in Cypriot.
- Kleftiko. Kleftiko or Oflon Kleftiko is a Cypriot traditional dish cooked from the lamb’s leg meat. It is marinated (a mix of olive oil, lemon, garlic and onion) and often booked in baking paper.
- Kolokasi – Root Vegetables. Kolokasi (taro) dish is one of the most popular and delicious dishes in Cyprus is the . Kolokasi is a root vegetable, and usually cooked in tomato sauce on its own or cooked with meat like pork.
- Kotopoulo me Kolokasi – Chicken with Taro Potatoes. Kotopoulo me Kolokasi – Chicken with Taro Potatoes is cooked as an alternative to the everyday pork dishes.
- Louvi – Beans. Louvi also known as black eyed beans are one of the easy Cypriot dishes to cook. This Cypriot dish can be a good replacement for meat, and it doesn’t leave you feeling heavy or bloated.
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