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.
DELICIOUS SALPICóN OVER SPANISH OMELET
Even if you don't know what a salpicón is, you know you can't go wrong with an omelet, peppers, tomatoes, Mexican chorizo and bacon bits.
Provided by My Food and Family
Categories Home
Time 50m
Yield 4 to 6
Number Of Ingredients 12
Steps:
- You'll need two nonstick skillets (an 8-inch and a 10-inch one) and a medium pot.
- In the 10-inch skillet, fry the potato slices, cook at medium heat for about 15 to 20 minutes. Pinch them occasionally with a fork to make sure they are soft. Remove from the heat, drain by using paper towels to remove excess oil and pour them in the medium bowl, add the beaten eggs, season to taste and mix well. Discard the oil and wipe the skillet with a cloth.
- Add one tablespoon of olive oil and spread on the 8-inch skillet, if needed use your hand, let it warm up at medium to low heat. Incorporate the egg mix, cook covered for 10 minutes. Very carefully, flip over and let it cook another 5 minutes. Boil the sausage (chorizo) in the pot with a cup of water and cook for 5 minutes, let it cool and cut in small chunks.
- While the omelet is cooking, start making the sausage salpicón. Add the remaining olive oil to the other saucepan you used to fry the potatoes. Stir-fry the onion for 1 minute; add the pepper, sausage, tomato, bacon, and let cook for 2 minutes. When the omelet is ready, serve in a large plate and pour the salpicón over it. Add the cheese and decorate with cilantro. Accompany with baguette or French bread.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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!
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