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.
POTATO, HAM & BLACK BEAN SPANISH OMELET
A flavor-packed version of the Spanish omelet that can be served for breakfast, brunch, lunch, dinner or as an appetizer. It's an easy, one pan dish that can be as simple or elaborate as you want. Any veggie or meat can be used but this particular combination was created for RSC # 15. Thanks to SusieD for noting the additional oil needed. I've updated the recipe to allow for that. :)
Provided by Tinkerbell
Categories Breakfast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in large skillet on medium-high heat. Add potatoes, separating slices if necessary, onions, bell pepper and roasted garlic. Spread mixture evenly over bottom of skillet, sprinkle with a bit of salt and pepper, stir and then allow to brown slightly. When bottoms are browned, turn potatoes over to brown the other sides.
- Meanwhile, in large mixing bowl whisk eggs and spices together. Stir in ham and black beans.
- When potatoes are cooked through, pour everything into the bowl with the egg mixture. Stir gently but thoroughly.
- Put the skillet back on the stove to re-heat slightly and then pour entire mixture back into the skillet. Spread out as evenly as possible and let sit for a minute. (Adjust burner temp a little lower, if needed, to keep the egg from burning.).
- When mixture begins to set, gently lift the edges with a rubber scraper or spatula and tilt the skillet to allow the wet egg to run underneath. Continue around the pan until no more egg runs & the top is beginning to set.
- When top looks only slightly wet, use a spatula to divide the mixture into wedges (4 or 6) and carefully turn each wedge over to brown the top slightly and finish cooking the egg.
- When egg is cooked, serve each wedge with dollops of sour cream and salsa.
SPANISH OMELET
Make and share this Spanish Omelet recipe from Food.com.
Provided by Sydney Mike
Categories Breakfast
Time 25m
Yield 3 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 373.6, Fat 24.8, SaturatedFat 4.6, Cholesterol 282, Sodium 296.6, Carbohydrate 26.9, Fiber 3.3, Sugar 1.7, Protein 11.4
OMELETS WITH BLACK BEANS
Steps:
- Make sauce:
- Heat lard in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic and chiles, stirring, until fragrant, about 30 seconds. Add tomatoes and simmer, stirring frequently, until most of liquid is evaporated and tomatoes have broken down to form a sauce, about 15 minutes. Cool sauce, then stir in salt to taste.
- Cook first omelet:
- Whisk together 3 eggs and 1/4 teaspoon salt in a small bowl until blended. Heat 1 tablespoon lard in a 6- to 7-inch nonstick skillet over moderate heat until hot but not smoking and add eggs. As eggs set around edge of skillet, pull cooked portions toward center using a heatproof spatula, letting raw egg flow around and underneath. Repeat until eggs are partially set, about 2 minutes, then spread 1/3 cup black beans evenly over eggs. Shake skillet to loosen omelet and slide out onto a plate, then invert skillet over plate and, wearing oven mitts, hold plate against skillet and reinvert omelet into skillet. Cook 1 minute more, then with spatula lift edge of omelet opposite handle and fold it toward center. Tilt side of skillet opposite handle downward and roll omelet over itself onto a plate. Spoon some of sauce over omelet and serve. Make 3 more omelets in same manner.
SPANISH OMELET
Post for ZWT 5. In Spain this traditional omelet is better known as a tortilla. Many times enjoyed as a late supper. This is the traditional recipe but I like to add sliced red pepper to it! Recipe from Food Network.
Provided by Galley Wench
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk eggs with a fork and add a pinch of salt.
- Heat oil in a frying pan (not one with a heavy base as this will prove to be a hindrance when preparing to do the flip).
- Add the potato and fry for a couple of minutes.
- Add oniond and mash together.
- When the potato starts to brown a little on the edges and is mashed up with the onion in a lumpy fashion then add the eggs and optional red pepper.
- Make sure the potato and onions are fully submerged by the eggs.
- Poke the potato to allow some of the egg to seep into the mashed mixture.
- Fry this gently on a low heat.
- While cooking shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon.
- Do not over cook.
- The middle will still be a little runny and gooey.
- The egg will start setting, as this happens place a plate over the pan, a large enough plate to cover the pan substantially, and with a quick coordinated movement of both wrists 'flip' the tortilla over onto the plate and slide back into the pan to cook the underside.
- Keep shaking the pan lightly so the tortilla does not stick to the bottom.
- Once it feels firm on the edges and soft in the middle (after about 1 minute) then slide the tortilla back onto the plate.
- For the brave heart you can do the flip again if you wish.
- Let the tortilla rest for about 5 to 10 minutes before serving.
- Cut into cake slices or cubes.
- Garnish with green olives.
Nutrition Facts : Calories 367.2, Fat 14, SaturatedFat 2.6, Cholesterol 139.5, Sodium 71.2, Carbohydrate 51.2, Fiber 6.6, Sugar 3.5, Protein 10.6
SPANISH POTATO OMELET
There's nothing too fancy about this rustic Spanish style omelet, just lots of hearty goodness from crispy fried potatoes and onions. Chopped tomatoes and green onions lend even more flavor and color.
Provided by PATTY5
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 1h
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 252 calories, Carbohydrate 10.7 g, Cholesterol 124 mg, Fat 21.5 g, Fiber 1.6 g, Protein 5.4 g, SaturatedFat 3.5 g, Sodium 53.6 mg, Sugar 2.5 g
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
HEARTY HAM AND POTATO OMELET
"My husband, Bob, and I operate a bed-and-breakfast, omelets are our 'friends'," confirms Massachusetts field editor Charlotte Baillargeon of Hinsdale. "Omelets are sort of the 'stew' of eggs - you can add almost any leftover vegetable or meat into the filling. This is one of our favorite combinations."
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a 10-in. nonstick skillet, melt 2 tablespoons butter over medium heat. Add ham and potato; cook and stir until potato is lightly browned. Stir in the cheese, milk, horseradish and bacon; cook until cheese is melted. Remove and keep warm., In the same skillet, melt remaining butter. In a bowl, beat the eggs, water, salt and pepper. Pour into skillet; cook over medium heat. As eggs set, lift the edges, letting uncooked portion flow underneath. When eggs are nearly set, spoon potato mixture over half of the omelet. Fold omelet over filling. Cover and cook for 1-2 minutes or until heated through.
Nutrition Facts : Calories 555 calories, Fat 39g fat (19g saturated fat), Cholesterol 527mg cholesterol, Sodium 1635mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 31g protein.
REAL SPANISH OMELETTE
Make an omelette inspired by the Catalonian way, a classic dish made simple with only five ingredients
Provided by Mary Cadogan
Categories Lunch, Supper, Vegetable
Time 1h
Number Of Ingredients 5
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.
Nutrition Facts : Calories 516 calories, Fat 43 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium
SPANISH OMELET
Wake up your taste buds with the yummy flavors of warm refried beans, salsa and shredded cheese in 15 minutes flat. Spice it up with a hot salsa, or add sizzling cooked bacon for a smoky twist. -Teresa Gunnell, Lovettsville, Virginia
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Heat a 10-in. nonstick skillet coated with cooking spray over medium heat. Whisk eggs and water. Add half of the egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon half of the beans and half of the onion on one side and sprinkle with 2 tablespoons cheese; fold other side over filling. Slide omelet onto a plate. Repeat. Garnish with salsa and remaining cheese.
Nutrition Facts : Calories 450 calories, Fat 26g fat (10g saturated fat), Cholesterol 583mg cholesterol, Sodium 944mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 5g fiber), Protein 31g protein.
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- Cut 2 medium sized yukon gold potatoes into small pieces, I like to cut each potato in half, then each half in half to end up with 4 evenly sized quarters, cut each quarter into 3 pieces and into 1/4 inch thick slices, thinly slice 1 large onion, finely mince 4 cloves of garic, cut 1 red bell pepper into 2 inch long by a 1/4 inch thick strips, crack 6 organic eggs into a bowl, season them with sea salt & black pepper and whisk until well combined
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- After about 15 minutes and the potatoes are fully cooked through, add in the minced garlic, 1/2 tsp sweet smoked paprika and season everything with sea salt & black pepper, mix together until well combined, remove the pan from the heat and transfer the mixture into the bowl with the eggs, mix together until well combined
- Using the same pan, heat it with a low to low-medium heat and add the potato and egg mixture into the pan, spread around so it´s all in an even layer, after about 2 minutes run a spatula through the outer edges of the omelette to ensure that it´s not sticking to the pan, after about 5 minutes grab a plate that is either bigger or a tad smaller than the pan, place it over the omelette, place one hand over the plate while you flip the pan with the other hand, slide the uncooked part of the omelette back into the pan, using the back of a spatula compact the tortilla from the outer edge towards the center, this gives it that classic rounded edge, after another 5 minutes remove the pan from the heat and slide the tortilla into a serving dish, enjoy!
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