SPANISH OMELETTE RECIPE BY TASTY
Here's what you need: onion, potatoes, olive oil, eggs, salt
Provided by Ellie Holland
Categories Breakfast
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat up the olive oil in a really hot pan.
- Thinly slice the onion.
- Slice the potatoes into 3-millimeters thick pieces.
- Fry the vegetables in the olive oil over high heat for 10-15 minutes until they caramelize.
- Drain the vegetables and save the olive oil for later use.
- Add 6 eggs to a bowl and whisk. Add the fried vegetables, stir, and leave to set for 15-20 minutes.
- In a nonstick pan, fry the egg mixture over high heat for 1 minute, then reduce to a low heat for 2-4 minutes.
- Cover the pan with a large plate and carefully turn the omelet out onto the plate.
- Slide the omelet back into the pan and fry for a further 3-5 minutes over low heat. To check the omelet is cooked, gently press on the centre of the omelet. If the surface springs back, it is ready.
- Repeat step 8 to remove omelet from the pan.
- Enjoy!
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.
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 OMELETTE
Fluffy vegetarian tortilla is a great meal to make with older children - this one's filled with peppers and potatoes
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 40m
Number Of Ingredients 6
Steps:
- Finely slice the onions and chop the red pepper, removing the seeds. Cut the potatoes into roughly ½ cm slices.
- Heat a knob of butter in a medium (about 24cm) frying pan over a low heat and cook gently for 10 - 15 until starting to go brown, add the peppers and cook for a further 5 mins.
- Put the potatoes in a steamer over boiling water for 10 - 12 mins to soften. If you don't have a steamer, put in a saucepan, cover with boiling water and simmer gently for around 8 - 10 mins until just cooked through and drain well.
- Break the eggs into a jug and beat with a fork, season with a generous grind of pepper and a pinch of salt. Use scissors to snip the chives into small pieces and stir in.
- Heat the grill. Add a little more butter to the frying pan and add the potatoes. Pour over the egg mixture. Cook for 15 mins until almost set and golden brown underneath - you can use a fish slice to lift the omelette up and check. Put the frying pan under the grill. Make sure the handle is outside the oven as it will become very hot and can burn. Cook for a further minute or two and serve.
Nutrition Facts : Calories 308 calories, Fat 15.2 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24.8 grams carbohydrates, Sugar 4.8 grams sugar, Fiber 3.8 grams fiber, Protein 17.7 grams protein, Sodium 0.6 milligram of sodium
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 OMELETTE (TORTILLA ESPAñOLA)
Five humble ingredients express rich flavors in this classic Spanish dish. Onions not only caramelize in olive oil, but infuse it, creating a savory base for cooking potatoes and eggs. Slice it pizza-style for a shareable breakfast or tapa.
Provided by Paul Berglund
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F. Using a knife, peel the onion (discard onion skin in a bowl for easy clean-up), then remove both ends and cut in a medium dice. Heat a non-stick, oven-proof skillet over medium heat. Add olive oil followed by chopped onions and 1 teaspoon salt. Stir and cook until the onions are soft and lightly caramelized, about 10 minutes. Stir the onions occasionally as they cook.
- Slice the potato (leave peel on), then dice the same size as the onions (cut away and discard any blemishes on the potato). Set aside. Crack eggs into a bowl, whisk and set aside. When onions are lightly caramelized, remove from heat. Place a strainer over a bowl and strain the onions from the oil, reserving oil. Set onions aside. Place oil back into the pan, turn heat to high until oil is slightly smoking, 2-3 minutes (hot oil will keep the potatoes from sticking). Add potatoes and 1 teaspoon salt. Stir and cook until potatoes are soft and golden brown, 7-8 minutes (test for doneness by tasting one!).
- Strain potatoes from the oil, reserving oil. Add potatoes to the onions and keep the skillet warm over low heat (It's important to have no trace of onions or potatoes in the skillet or the omelette will stick). Stir beaten eggs into the potato onion mixture. Turn heat to high, add about 1 tablespoon of the oil back to the pan. When the oil begins to smoke, add egg mixture. Using a rubber spatula gently move the eggs around in the pan to distribute the heat. Turn heat to low and let the omelette set around the edges, 1-2 minutes. Transfer omelette to the oven. It will bake a total of 4-5 minutes. First, to set the eggs, 2- 2 ½ minutes.
- When the omelette is set all over, remove from the oven to flip and cook on the other side. Shake slightly to make sure it isn't sticking to the sides. Using a rubber spatula, gently remove the omelette from the skillet onto a plate. Cover with the other plate and flip over. Using a rubber spatula, gently place back into the pan, bottom-side up and back into the oven, about 2 more minutes.
- Remove omelette from oven. Using a rubber spatula, slide onto a plate. Serve.
SPANISH OMELETTE
Found this recipe on the internet. It had ingredients that I like and was stated to be a typical spanish omelette. Update: This is just the basic start, use this and then add seasonings, vegetables and meats and/or cheeses to suit your taste. After cooking it you might want to add ketchup, salsa or hot pepper sauce, be creative!!!!
Provided by diner524
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Peel potatoes.
- Cut potatoes and onion into small cubes.
- Add salt (to taste) to potatoes and fry them until they are lightly crunchy. in olive oil.
- About the last 5 mins of cooking add the onion to the potatoes. When tender, transfer potatoes and onion to papertowels to drain.
- Beat the eggs with a pinch of salt.
- Lightly coat frying pan with olive oil. Add the eggs, potatoes and onions and cook over low heat, flipping omelette once to cook other side.
- Cooking is a creative process, and this recipe lends itself to your creativity! Add spices, herbs, meats, veggies and cheese to your taste. This is just the base to a Spanish omelette!
TORTILLA ESPANOLA: SPANISH OMELETTE
Tortilla is Spain's most favorite snack. Seen and eaten in almost every tapas bar, this "Spanish Omelette" comes in many different guises; this recipe is the most traditional.
Provided by Food Network
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Crack the eggs into a bowl. Whisk with a fork and add a pinch of salt.
- Heat some 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 the onion 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. 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 is meant to remain 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 co-ordinated 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.
SPANISH OMELETTE
Spicy sausage, potato and red peppers in a omelette makes a quick and tasty meal - because it uses canned vegetables. But if you prefer, you can, of course, use fresh vegetables. If you are serving this to children, you will probably want to use a milder sausage. Adapted from a recipe from the Simply Great Recipes Club website.
Provided by bluemoon downunder
Categories Breakfast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a heavy based pan; sauté the onion and garlic for 2 minutes; add the sausage and cook for 2-3 minutes.
- Gently stir in the baby potatoes and diced red peppers.
- Combine the egg with the milk and pour over the potato mixture; and season to taste with salt and pepper.
- Cook over a low heat for 10 minutes or until the omelette has almost set.
- Sprinkle with parsley and cheese and place under a preheated grill until browned and cooked through.
- Notes: Chorizo sausage is smoked with a spicy flavour and is available in supermarkets or delicatessens. If you want to, obviously you could make your omelette with fresh potatoes and capsicum rather than canned. You could also use a mix of red and green peppers.
SPANISH OMELETTE
Spanish Omelette, Tortilla or Spanish Tortilla, a slow cooked, thick omelette with potato filling. So simple but oh so delicious. Here you have a lower calorie twist making this dish great for any time of the day.
Provided by Fit Cookin
Categories Breakfast
Time 26m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- To soften the potatoes you have a few choices, microwave is the quickest (1-2 minutes), steam (4 minutes) or boil (6 -7 minutes) until just cooked through and drain well.
- In a pan, add the oil on a low to medium heat and cook the onions until they soften (2 minutes).
- Add the peppers and potatoes to the pan, season with salt and pepper and cook for another 5 minutes.
- Add the egg mixture into a jug and beat with a fork. Add the chives and season this with a generous amount of pepper and a pinch of salt.
- Reduce the heat to low and pour the egg mixture in to the pan. Stir to even out the vegetables in the mixture.
- Cook for 6-8 minutes with the lid on until almost set and golden brown underneath.
- To finish put the frying pan under the grill leaving the handle outside the oven. After 1 or 2 minutes your dish is good to go.
- The beauty about this dish is that it can be eaten cold or kept and re-heated at a later time, while still tasting just as great.
Nutrition Facts : Calories 659.8, Fat 42.3, SaturatedFat 11.3, Cholesterol 1116, Sodium 436.1, Carbohydrate 26.9, Fiber 4.1, Sugar 5.6, Protein 40.7
TRADITIONAL SPANISH OMELETTE
My great-grandmother's recipe. This is a very common dish in Spain to serve as tapas by cutting into squares. Very simple ingredients but very tasty.
Provided by Susie T
Categories Breakfast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Wash and peel potatoes, cut into quarters and slice thinly.
- Place in a large bowl.
- Slice the onion and cut capsicum into thick slices and add to the potatoes.
- Add some salt to taste and mix.
- Heat oil in a deep pan and fry the potato, onion and capsicum together until potatoes are soft.
- Remove and drain on paper towel.
- Set aside.
- Beat eggs in another bowl and add the potato mixture.
- Add a salt to taste and pepper, finely chopped garlic and mix inches.
- Mixture should appear as though it is just coating the potato. If mixture is too dry, add another egg.
- On a medium heat, in a non-stick pan, spray with a little oil and add the mixture.
- Cook the mixture until egg looks cooked on bottom-- enough to be able flip over onto a plate and then sliding the mixture back into the pan to cook the other side. Do not overcook egg as it will then become dry. This is a recipe that needs practice until it is just right.
- Serve while hot with a salad and crusty bread or cut into 2 inch squares for appetisers.
- Can also be served cold.
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