Spinach Bacon And Potato Omelet Tortilla De Papa Y Carne De Cerdo Con Espinaca Recipes

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TORTITAS DE PAPA CRUDA Y ELOTE (POTATO AND CORN)

Provided by Food Network

Categories     side-dish

Yield 6 to 8 servings

Number Of Ingredients 9



Tortitas de Papa Cruda y Elote (Potato and Corn) image

Steps:

  • Peel potatoes and grate into a mediumsize bowl. Add the corn. In another bowl the onion, flour, and yolks until it forms a smooth paste. Add the milk, salt and pepper and stir to combine. Add the potatoes and corn and mix well.. Fold in the egg whites. Heat the oil in a mediumsize skillet, over a medium heat. Spoon the tortitas de papa cruda, in patties 2 inches in diameter, in the skillet. Cook them until golden brown on both sides. Serve at once.

1 pound Idaho potatoes
1 cup corn kernels, canned or fresh
2 eggs, separated, whites stiffly beaten
1 small onion, grated
1 tablespoon flour
3 tablespoons milk
1 teaspoon sea salt
Freshly ground black pepper, to taste
12 tablespoons vegetable oil

SPINACH, BACON AND POTATO OMELET: TORTILLA DE PAPA Y CARNE DE CERDO CON ESPINACA

Provided by Evette Rodriguez

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 10



Spinach, Bacon and Potato Omelet: Tortilla de Papa y Carne de Cerdo con Espinaca image

Steps:

  • Preheat the broiler.
  • Arrange the bacon on a baking sheet in a single layer. Place under the broiler, cook for 4 minutes, remove from the oven and flip each piece to its opposite side. Place back under the broiler and cook until crisp. Remove from the baking sheet and drain on 3 paper towels. Set aside.
  • Boil the potatoes in 2 to 3 cups of water until tender. Drain and set aside.
  • In a 12-inch nonstick oven proof saute pan heat the olive oil and butter on medium heat. Add the sofrito and stir-fry until golden brown. Add the potatoes and cook for 8 to 10 minutes, seasoning with salt and pepper, to taste. Beat the eggs until fluffy and add the spinach, mix well.
  • Pour the egg mixture over the potatoes and shake the pan a bit while the eggs begin to set. Using a heat resistant spatula pull the egg mixture from the sides of the pan slightly tipping the pan in the same direction allowing the eggs to fill up the space. Repeat 2 or 3 more times going around entire pan. Place the pan under the broiler for 10 minutes or until golden brown on top.
  • Cut into wedges and serve with warm crusty bread or whole-grain toast!

8 slices bacon
2 large potatoes diced
1 tablespoon olive oil
2 tablespoons butter
1 teaspoon sofrito, (recommended, my blend; alternatively Goya Sofrito)
1/2 teaspoon salt
1/2 teaspoon pepper
10 eggs beaten
1 1/2 cups chopped spinach
Crusty bread, for serving

FRUITA DE MAR OMELET

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10



Fruita De Mar Omelet image

Steps:

  • In a large bowl, combine the crabmeat, onion, celery, mayonnaise, parsley, crab boil seasoning, pepper, and salt. Toss gently to keep the crabmeat in lumps. Use the mayonnaise to moisten the crab mixture, adding more according to your preference.
  • In an 8-inch nonstick pan, melt 1 tablespoon butter over medium heat until foaming. Add 1/4 of the crab mix to the pan and cook gently until the celery and onions are crisp but tender, approximately 10 minutes. While the crab mix is heating, in a separate large bowl, whip the eggs with a wire whisk until smooth. When the crab mix is hot, add 1/4 of the whipped eggs, about 1 cup.
  • Cook the omelet until the edges begin to curl. Gently pull the edges toward the center, allowing the eggs to cook through. Once the eggs have become firm, flip the omelet and cook until the other side is done, about 5 minutes. Flip the omelet out of the pan onto a dish and serve immediately.

1 1/2 cups lump crabmeat
1 large onion, chopped
1 1/2 cups chopped celery
2 tablespoons mayonnaise
1/4 cup chopped fresh parsley leaves
1 teaspoon crab boil seasoning (recommended: Old Bay)
1/2 teaspoon freshly ground black pepper
Pinch salt
16 large eggs
4 tablespoons unsalted butter

FRUITA DE MAR OMELET

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10



Fruita De Mar Omelet image

Steps:

  • In a large bowl, combine the crabmeat, onion, celery, mayonnaise, parsley, crab boil seasoning, pepper, and salt. Toss gently to keep the crabmeat in lumps. Use the mayonnaise to moisten the crab mixture, adding more according to your preference.
  • In an 8-inch nonstick pan, melt 1 tablespoon butter over medium heat until foaming. Add 1/4 of the crab mix to the pan and cook gently until the celery and onions are crisp but tender, approximately 10 minutes. While the crab mix is heating, in a separate large bowl, whip the eggs with a wire whisk until smooth. When the crab mix is hot, add 1/4 of the whipped eggs, about 1 cup.
  • Cook the omelet until the edges begin to curl. Gently pull the edges toward the center, allowing the eggs to cook through. Once the eggs have become firm, flip the omelet and cook until the other side is done, about 5 minutes. Flip the omelet out of the pan onto a dish and serve immediately.

Pinch salt
16 large eggs
4 tablespoons unsalted butter
1 1/2 cups lump crabmeat
1 large onion, chopped
1 1/2 cups chopped celery
2 tablespoons mayonnaise
1/4 cup chopped fresh parsley leaves
1 teaspoon crab boil seasoning (recommended: Old Bay)
1/2 teaspoon freshly ground black pepper

CREMA DE TAMATE CON OVO

Provided by Food Network

Yield 12 servings

Number Of Ingredients 15



Crema de Tamate con Ovo image

Steps:

  • In large pot, add olive oil, garlic, and onion. Saute for 1 minute. Add sausage. Saute, gently stirring for another couple minutes. Add celery heart and combine. Saute for another few minutes. Add tomato puree and 3 1/2 cups of stock. Season with salt and pepper. Add oregano and parsley stalks.
  • Mix the mashed potatoes with the remaining chicken stock and add to the soup. Simmer 20 minutes, uncovered. Add white wine and bring back to boil. Pour boiling soup into warmed soup bowls and immediately crack one egg into each bowl. Season with a dash of nutmeg. Serve immediately.

3 tablespoons olive oil
2 cloves garlic, smashed
3 medium onions, finely diced
3 ounces of chorizo, finely sliced
1 1/2 pounds celery heart, thinly sliced
4 cups tomato puree
4 cups hot chicken stock
Salt
Black pepper
1 sprig of oregano (or 1/4 teaspoon dried, tied in muslin or cheesecloth)
2 tablespoons roughly chopped parsley stalks
4 tablespoons mashed potato
1 cup dry white wine
12 eggs, at room temperature
Nutmeg, to season

SAUTEED SPINACH WITH BACON

The bacon gives a nice salty crunch and flavor to this side dish of spinach.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 4



Sauteed Spinach with Bacon image

Steps:

  • In a large skillet over medium heat, cook bacon until crispy, 5 to 8 minutes. With a slotted spoon, remove bacon, leaving fat in skillet; drain on a paper towel. Set aside.
  • Increase heat to high; fill skillet with as much spinach as will fit. Season with salt and pepper. Cook, tossing spinach and adding more as it wilts (it may take up to 2 minutes to fit it all). Continue to cook until tender, 1 to 3 minutes.
  • Tilt skillet to drain water from spinach (using slotted spoon or a spatula to hold spinach back). Mix in vinegar; season with salt and pepper. Serve sprinkled with crispy bacon.

2 slices bacon (about 2 ounces total), cut crosswise into 1/2-inch strips
3 bunches flat-leaf spinach (about 2 pounds total), thick stems removed, well washed and dried
Coarse salt and ground pepper
2 teaspoons white-wine vinegar

SPINACH, BACON, AND POTATO FRITTATA

With the potatoes, spinach and lettuce already prepped, this egg dinner will be ready in no time.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 40m

Number Of Ingredients 10



Spinach, Bacon, and Potato Frittata image

Steps:

  • Preheat oven to 350 degrees. In a medium bowl, whisk together eggs, ricotta, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
  • In a medium nonstick ovenproof skillet, cook bacon over medium-high until crisp, 6 to 7 minutes. Drain all but 1 teaspoon fat from pan. Add potatoes and cook until warmed through, 2 to 3 minutes. Add spinach and toss until barely wilted, about 30 seconds.
  • Add egg mixture and stir until slightly thickened, about 1 minute. Transfer skillet to oven and bake until center is set, about 15 minutes.
  • Run a rubber spatula around edge of frittata and slide it onto a serving plate. Whisk together oil and vinegar; season with salt and pepper. Toss lettuce with dressing. Serve frittata with salad.

Nutrition Facts : Calories 412 g, Fat 29 g, Fiber 3 g, Protein 25 g

6 large eggs
1 cup ricotta cheese
1/4 cup grated Parmesan
Coarse salt and ground pepper
5 strips bacon, cut into 1/2-inch pieces
5 boiled potatoes, quartered
2 bunches spinach (about 10 ounces each), trimmed, washed, and roughly chopped
2 tablespoons extra-virgin olive oil
2 teaspoons white-wine vinegar
1 head Boston lettuce

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