Potato And Egg Pan Omelette Parsi Style Recipes

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:

• 1. Wash and peel the potatoes and chop into 3/4 inch cubes.
• 2. Using a frying pan over medium-high heat, add potato pieces. Add salt to the potatoes and cook for 5-7 minutes, turning often, until crispy outside and soft on the inside.
• 3. Remove and drain the potatoes on a paper towel. Saute the onion and green pepper until they are soft and the onions are translucent. Add the onions and peppers to the potatoes.
• 4. Beat the eggs and scramble them to your liking. Add the onion/potato mixture when they are almost done or you can serve the eggs separately with the potatoes on the side. Adjust seasoning. If you prefer, you can add a little sofrito on top of the eggs.

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:

• 1. In large deep skillet, saute onions for about 5 minutes.
• 2. Add sliced or diced potatoes and continue to saute until potatoes are nearly tender.until tender and opaque.
• 3. Add salt and pepper to beaten eggs and pour over potatoes & onion mixture. If desired add crumbled bacon. Stir gently and swirl the pan so that the uncooked egg gets around all the sides, poke a few holes in the potato mixture to let the egg mixture reach to the bottom of the skillet. Don't overstir.
• 4. Cover, and reduce heat to lowest setting. Let cook until egg is almost completely set. Remove from heat and cover again - let sit for about 5 minutes. Egg mixture should be firm.
• 5. Slice into wedges and serve while warm. Add additional salt & pepper if needed.
• 6. OPTIONS: Add any ingredient that you like such as sliced bell pepper, sliced mushrooms, diced ham, top with grated cheddar cheese, etc. NOTES: My husband prefers his topped with butter, I like mine just the way I did as a kid, smothered in ketchup!
• 7. NOW, here's where this simple recipe can get amazing. Add grated cheese (your choice) to the top of the omelet after the eggs begin to set. Add your favorite salsa or picante sauce to the top just before the eggs are set, cover and heat through. Add crumbled bacon to the egg mixture and use 3 T reserved bacon grease, instead of margarine to saute the potatoes and onions. Use your imagination and add ingredients you enjoy. Here are other delicious toppings that I've used and added into the scrambled eggs or before the omelet is finished - use individually or together: Fresh Herbs - chives, rosemary, tarragon, basil, dill, fennel, sage, parsley or cilantro, sliced green onion, diced bell pepper - add along with potatoes and sliced onions, diced or sliced tomatoes, breakfast sausage -browned - and drained, chorizo, andouille, ham chunks, crumbled bacon, sliced mushrooms

Steps:

• Cover potatoes with cold water by 1 inch in a medium saucepan, then stir in 1 tablespoon salt and simmer until not quite tender, about 8 minutes. Drain potatoes and cool slightly. Peel potatoes, then quarter and slice about 1/2 inch thick.
• Heat oil in a 12-inch skillet over medium heat until it shimmers, then cook mustard and cumin seeds until a shade darker and mustard seeds begin to pop, about 45 seconds. Add curry leaves and chiles and cook, stirring, 30 seconds. Add onion and cook, stirring occasionally, until soft and translucent, about 10 minutes. Stir in turmeric and 1 1/2 teaspoons salt, then add potatoes and cook over low heat, stirring occasionally, until potatoes are tender, 10 to 14 minutes. Discard chiles, then stir in cilantro and salt to taste.
• Transfer to a 10-inch heavy skillet with a high-domed lid (or use a metal bowl or inverted skillet as a lid) and keep warm, covered, over very low heat.
• Beat egg whites with a pinch of salt until they just hold stiff peaks. Lightly beat yolks with a fork, then stir in a spoonful of beaten whites to lighten them. Fold in remaining whites gently but thoroughly. Drizzle water around edge of skillet and spread eggs evenly over surface of potatoes. Increase heat and bring liquid just to a simmer (to create steam). Cover skillet, then reduce heat to low and cook until surface is dry and slightly springy to the touch, 12 to 14 minutes.

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:

• Peel, wash and cut into cubes 4 large potatoes. Cook the potatotes in a pan with hot water until brown. Drain and reserve.
• Chop 2 onions and fry them in a pan with hot water without browning. Drain the oil and reserve. Mix 4 eggs, a tablespoon of chopped parsley, salt and pepper to taste.
• Combine in a large bowl the potatoes and onions, add salt and pepper to taste and add the beaten eggs. Mix well.
• Bring a skillet over high heat with oil and when hot pour the preparation of potatoes. When you have cooked the base, lower the fire Turn the omelette and complete the cooking.
• You can serve hot or cold.