PRESIDENT NIXON'S SPANISH OMELET
Make and share this President Nixon's Spanish Omelet recipe from Food.com.
Provided by carrie sheridan
Categories Breakfast
Time 45m
Yield 1 omelet, 1 serving(s)
Number Of Ingredients 16
Steps:
- Heat olive oil in 1-quart saucepan.
- Add onions and garlic and saute for 2 minutes, or until golden brown.
- Add julienned green pepper, cover and simmer for 2 minutes.
- Add diced tomatoes.
- Stir in bay leaf, lemon juice, salt and sugar and tabasco sauce.
- Bring to a boil, stirring constantly.
- Simmer on low-to-medium for 10 minutes, stirring often.
- Remove from heat.
- Remove bay leaf.
- Use at once OR store in the refrigerator in a covered jar.
- Heat 1 tsp butter in an 8-inch frying pan.
- Break eggs into a small bowl, season with salt and pepper.
- Beat eggs well.
- Pour into the hot skillet and cook over low heat for 1 minute.
- Using a plastic or wooden spoon to stir eggs, gently move the pan in a circular motion for 1-2 minutes or until the eggs begin to pff up around the edges.
- Spoon the warm spanish sauce into the center of the eggs and sprinkle with the chopped parsley.
- Continue cooking for 1 minute, or until the bottom of the omelet is firmly set.
- Tip the pan and use a fork to fold the omelet in half.
- Lift the whole thing out with a spatula onto a serving dish.
- Garnish with parsley sprig and serve at once.
- Serve with toasted whole grain bread, warm rolls or corn bread.
- If you make a LOT of the spanish sauce and keep it in the refrigerator, then you can make spanish omelets in a Flash of the Pan.
Nutrition Facts : Calories 628.8, Fat 46.6, SaturatedFat 11, Cholesterol 644.6, Sodium 2020.1, Carbohydrate 33.6, Fiber 7.2, Sugar 16.9, Protein 23.9
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
SPANISH OMELETTE SANDWICH
Make and share this Spanish Omelette Sandwich recipe from Food.com.
Provided by evelynathens
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook sausage over medium heat, breaking up into pieces with fork, about 5 minutes. Transfer to bowl with slotted spoon.
- Add onions and garlic to skillet. Cook until golden-brown, stirring frequently, about 4 minutes. Add peppers and oregano. Cook until peppers are tender, stirring occasionally, about 3 minutes. Add to sausage and gently stir in potato. (can be prepared 1 day ahead - cover and refrigerate).
- Preheat oven to 350 degrees F.
- Cut bread in half horizontally with long, serrated knife. Remove doughy center, leaving a 1 inch shell. Flatten shells lightly with rolling pin. Brush shells with 2 tblsps olive oil. Reassemble loaf and wrap with foil. Place in oven to warm.
- Beat eggs to blend in large bowl. Mix with sausage mixture and season to taste.
- Remove bread from oven.
- Preheat broiler.
- Heat remaining 1 tblsp oil in 8 inch non-stick skillet over medium heat. Add egg mixture and swirl with rubber spatula. Cook until bottom is light brown and eggs are slightly soft on top, about 5 minutes. Transfer omelette to broiler and cook until top is just set, about 2 minutes longer.
- Unwrap bread and slide omelette onto bottom half. Cover with top, cut into 6 wedges and serve. (this is good hot or cold).
Nutrition Facts : Calories 451.3, Fat 26.1, SaturatedFat 7.5, Cholesterol 306.9, Sodium 737.4, Carbohydrate 32.8, Fiber 2.2, Sugar 2, Protein 20.3
COUNTRY OMELET
Provided by Jacques Pepin
Categories dinner, easy, lunch, quick, main course
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat the oil and butter in a nonstick skillet until hot but not smoking. Add the onions and potatoes and cook, covered, for about 10 minutes, stirring the mixture every 3 to 4 minutes. Arrange the tomato slices so they cover most of the surface of the potato-and-onion mixture, cover, and cook for 1 minute.
- Meanwhile, break the eggs into a bowl, add the chives, salt and pepper, and mix together with a fork. Add the egg mixture to the skillet and stir gently with the tines of the fork for about 1 minute to allow the eggs to flow between the potatoes. Then place the skillet under a hot broiler, 3 or 4 inches from the heat, and cook for about 3 minutes, until eggs are set.
- Invert onto a platter, cut into wedges and serve.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 16 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 396 milligrams, Sugar 5 grams, TransFat 0 grams
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.
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.
PRESIDENT NIXON'S DIET SPECIAL
Make and share this President Nixon's Diet Special recipe from Food.com.
Provided by Sharon123
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Arrange lettuce on plate.
- Mound cottage cheese in center.
- Set crackers around edges.
- Place the egg, vegetables or fruits around the outside of the cottage cheese in a circle.
- Enjoy!
Nutrition Facts : Calories 211.2, Fat 5.9, SaturatedFat 1.8, Cholesterol 212, Sodium 70.9, Carbohydrate 34.1, Fiber 5.4, Sugar 23.7, Protein 9.1
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
More about "president nixons spanish omelet recipes"
PRESIDENT NIXON SPANISH OMELET RECIPE - RECIPEZAZZ.COM
From recipezazz.com
5/5 (1)Category Breakfast, Eggs, SouthwestServings 1Calories 712 per serving
BEST SPANISH OMELETTE RECIPE (JUST 5 INGREDIENTS)
From scrummylane.com
PRESIDENT NIXON'S SPANISH OMELET RECIPE - FOOD.COM - PINTEREST
From pinterest.com
PRESIDENT (TRICIA) NIXONS CHICKEN IMPERIAL CASSEROLE RECIPE
From recipezazz.com
PRESIDENT NIXON'S COUNTRY OMELET RECIPE - RECIPEZAZZ.COM
From recipezazz.com
PRESIDENT NIXON'S SPANISH OMELET RECIPE FROM FOOD.COM ON …
From foodpair.com
PRESIDENT NIXON'S COUNTRY OMELET RECIPE
From recipezazz.com
PRESIDENT NIXON'S SPANISH OMELET RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
PRESIDENT NIXON'S SPANISH OMELET – RECIPE WISE
From recipewise.net
PRESIDENT NIXON'S SPANISH OMELET RECIPE - FAMILYOVEN.COM
From familyoven.com
SPANISH OMELETTE (TORTILLA ESPAñOLA) | THE KITCHN
From thekitchn.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
PRESIDENT NIXON'S SPANISH OMELET RECIPE - FOOD.COM - PINTEREST
From pinterest.com
SPANISH OMELETTE WITH TOMATOES - ALEX BECKER MARKETING
From alexbecker.org
SPANISH TORTILLA RECIPE | TORTILLA ESPAñOLA (SPANISH …
From themediterraneandish.com
You'll also love