Potato And Cheese Omelette Recipes

Steps:

• In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp.
• Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.
• Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.
• Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set. Garnish omelet with tomato and green onion and serve warm.

Steps:

• Crumble sausage into 10-inch nonstick skillet. Cook, stirring occasionally, over medium heat until lightly browned. Remove sausage with slotted spoon to medium bowl; discard all but 1 T. drippings.
• Stir onion into skillet. Cover and cook over low heat until onion is tender, about 5 minutes. Add potatoes and stir to coat with drippings. Cover and cook over medium-low heat 6-10 minutes. Turn potatoes with spatula. cover and cook until edges brown and potatoes are tender, 6-8 minutes longer. Sprinkle with pepper and arrange potatoes evenly in skillet. Sprinkle with layer of sausage, then layer of cheese.
• Beat eggs with milk and carefully pour over mixture in skillet. Cook covered over medium heat until eggs are set, 12-15 minutes.
• Cut into wedges and serve.

Steps:

• In a 10-in. skillet, cook potatoes in oil over medium-high heat for 10 minutes or until golden brown, stirring occasionally. Add the onions, parsley and garlic; cook until tender. Reduce heat to medium. , In a bowl, beat eggs, water, salt and pepper. Pour over potato mixture; cover and cook for 8-10 minutes or until completely set. Cut into wedges. Serve with sour cream and bacon if desired.

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.

Steps:

• In a large skillet coated with cooking spray, saute onion and green pepper. Add potatoes; cook and stir over medium heat for 5 minutes or until heated through. , In a bowl, beat egg substitute, water and pepper; pour over vegetables. As eggs set, lift edges, letting uncooked portion flow underneath. Just before eggs are completely set, place cheese slices over half of the omelet. Fold the omelet in half and transfer to a warm serving platter.

Steps:

• Melt the butter in a frying pan.
• When hot, add potato and cook until golden-brown and crusty on all sides.
• Beat up eggs in a small bowl with very little salt (the cheese has plenty) and freshly ground pepper.
• Lower heat of stove, add eggs to pan and give them a good stir, a couple of times, bringing up cooked eggs from bottom, but redistributing uncooked eggs and potatoes.
• Sprinkle generously with shredded cheese.
• Let cook until golden-brown on bottom.
• Run spatula down center, and carefully fold one half over the other creating a half-moon (sometimes you don't get a perfect half-moon, but it still tastes good anyway!).
• Turn off heat and let omelette sit in pan for 30 seconds to a minute (depending on how well you want your eggs done) and then carefully turn over and allow 30 more seconds.
• Allow to cool about 4-5 minutes before tucking in (this seems to allow the flavours to blend better).

Steps:

• In a 4-cup liquid measuring cup or large bowl with a spout, gently whisk the eggs with the heavy cream until blended. Whisk in the herbs.
• Heat an 8-inch nonstick skillet over medium-low heat. Add the butter to the pan and swirl to coat the bottom and sides. Stir the egg mixture again, then pour into the pan. Immediately start stirring with a rubber spatula and scraping around the edges of the pan without stopping. Add the salt. As soon as the eggs are just scrambled but still quite wet, spread the eggs in an even layer on the bottom of the pan. Add the cheese in a line down the eggs, perpendicular to the pan handle. Tilt the pan at a 45-degree angle to your serving plate and start nudging the edge of the egg closest to you to roll the top third of the egg over the filling in the center. Keep nudging to roll again into a three-fold omelet. The final roll should flip the omelet out of the pan and onto your plate.
• Mix the paprika, cayenne and 1 teaspoon salt together in a small bowl. Heat the oil in a large skillet over medium heat. Add the potatoes and a pinch of salt; cook, tossing about every 5 minutes, until evenly golden brown, about 15 minutes total. Add the onions and cook, stirring occasionally, until the onions are golden brown and tender, 5 to 7 minutes. Stir in the paprika mixture and season with salt and pepper to taste.
• Combine the maple syrup and apple cider vinegar in a small bowl. Preheat a flat top grill or cast-iron pan over medium-high heat and brush with oil. Sear the ham until golden, flipping halfway through, 2 minutes per side. Glaze the ham with the maple syrup mixture with a heatproof brush and cook 1 minute longer.
• Add the toast to the flat top and toast 1 to 2 minutes per side. Spread with butter and cut in half diagonally.

Steps:

• Cook potatoes, onions and garlic in 2 Tbsp. hot oil in large skillet on medium heat 10 to 12 min. or until potatoes are tender, stirring occasionally.
• Whisk eggs in large bowl. Add potato mixture, ham, 1/2 cup cheese and pepper; mix well.
• Heat remaining oil in same skillet on high heat. Add egg mixture. Reduce heat to low; cook 12 min. or until egg mixture is almost set.
• Slide omelet onto dinner plate. Place skillet upside-down over omelet; carefully turn plate and skillet over to flip omelet. Sprinkle with remaining cheese; cook 3 min. or until cheese is melted and center of omelet is set.

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.

Steps:

• Heat 2 teaspoons of the oil over medium-high heat in an 8-inch omelet pan and add the celery. Cook 1 minute, until it begins to soften, and add the potatoes. Add salt and pepper to taste and cook, stirring often, until potatoes are lightly browned and just about tender, about 6 minutes. Stir in the chili and continue to cook, stirring, until the potato is tender, another 2 or 3 minutes. Transfer to a bowl.
• Break the eggs into another bowl and beat with a fork or a whisk until they are frothy. Whisk in the milk, chives, cilantro, and salt and pepper to taste.
• Return the omelet pan to medium-high heat. Add the remaining teaspoon of olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
• As soon as the eggs are set on the bottom, sprinkle the potato mixture down the middle of the "pancake" and top with the Monterey Jack, then jerk the pan quickly away from you then back toward you so that the omelet folds over on itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate.

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.