LOADED SPANISH OMELET BITES #5FIX
5-Ingredient Fix Contest Entry. The flavors of Spain combine in these mini Spanish omelet inspired bites. Spiked with chorizo and manchego cheese, these bites can be eaten as an entree or serve more as a tapas / appetizer dish. Easy and only five ingredients!
Provided by jasminbaron
Categories Pork
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F.
- In a large non-stick skillet over medium-high heat, cook diced chorizo, stirring occasionally, until just crisp, about 3 minutes. Remove chorizo to a paper towel lined plate, leaving the fat in the skillet.
- Add 2 tbsp olive oil to skillet. Add Simply Potatoes Shredded Hash Browns and cook, stirring, until evenly colored and partially cooked, about 4-5 minutes. Remove from heat and allow to cool slightly.
- Generously brush non-stick muffin tins with remaining olive oil.
- Divide hash browns, chorizo, beaten egg and half of the manchego among prepared muffin tins. Stir mixture lightly. Top each with some of the remaining manchego cheese.
- Bake at 375 for 15-18 minutes, or until cheese is melted and lightly browned.
- Allow to cool for 10 minutes before removing from muffin tins.
- Serves 4 as an entrée or more as a tapas / appetizer.
SIMPLY SENSATIONAL LOADED "NO-BAKE" POTATO SOUP #5FIX
5-Ingredient Fix Contest Entry. If you've got one pot, five ingredients, and 20 minutes you can have a satisfying bowl of soup that the whole family will love! This comforting soup is creamy, cheesy and full of potatoes! It tastes just like a loaded baked potato, but thanks to Simply Potatoes Diced Potatoes with Onion, no baking is required! The secret to the flavor is real bacon bits and sour cream mixed right into the soup and extra to put on top, of course! The best part is that there are no ingredients that require chopping or prepping! Simply sensational...Simply Potatoes!
Provided by CalmBliss
Categories One Dish Meal
Time 25m
Yield 4 Bowls, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the cheddar cheese soup and milk over medium heat. Stir frequently, until the soup is smooth.
- Add one package of Simply Potatoes Diced Potatoes with Onion to the soup and mix well. Add 1/4 cup of real bacon bits and 1/2 cup of sour cream and combine thoroughly.
- Allow the soup to simmer over medium-low heat until it is heated through.
- Ladle the soup into serving bowls and top each with 1 tablespoon of real bacon bits and 1 tablespoon of sour cream.
"TAKE ME TO SPAIN" TORTILLA ESPANOLA #5FIX
5-Ingredient Fix Contest Entry. This Spanish-style tortilla is a delicious potato & egg omelette. The beauty of this dish is in its simplicity. Here, it's served as an appetizer with garlic aioli.
Provided by YoshiS
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat 1/4 cup of the olive oil in a large nonstick pan over medium-high heat. Add the potatoes and cook for 15 - 20 minutes, stirring often, until the potatoes are soft. Transfer the cooked potatoes to a plate.
- Crack the eggs into a large bowl. Add the salt. Whisk until combined. Add the potato mixture to the eggs and stir until combined.
- Heat the remaining 1/4 cup olive oil in the pan over medium heat. Pour the potato/egg mixture into it. Cook for 5 - 8 minutes, until the the bottom is golden brown. Place a large plate over the pan and carefully flip the tortilla. Gently slide the tortilla back into the pan. Cook for 5 - 8 more minutes, until golden brown.
- Place the cooked tortilla espanola on a cutting board and cut into bite-sized pieces. Serve with garlic aioli for dipping.
Nutrition Facts : Calories 381.7, Fat 36.5, SaturatedFat 6.8, Cholesterol 372, Sodium 1014.6, Carbohydrate 0.7, Sugar 0.4, Protein 12.6
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
QUICK & EASY MINI MEAT PIES #5FIX
5-Ingredient Fix Contest Entry. A delightfully simple but yummy appetizer, perfect for game days, picnics or last-minute guests. Made this for the Super Bowl with ingredients I had in the fridge. You can add lots more but staying within the 5 ingredients was a fun experiment. I often use two cans of dough to make a double batch, because they go so quickly.
Provided by rickbrowne
Categories Potato
Time 35m
Yield 12 mini pies, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Divide the mashed potatoes in half, returning one half to the bag to refreeze, thaw the remaining half and set aside.
- Thaw and drain 1/2 bag (about 8 oz.) of the peas and carrots, and place in a medium bowl.
- Over medium heat cook the sausage (the meat having been removed from the casing) and the onion in a nonstick skillet, stirring, until the sausage is browned and the onions are translucent, about 8 minutes. Drain off the grease and pour the meat-onion mix into a large bowl, set aside.
- In the same pan, with any residual grease left in the pan, cook the peas and carrots for another 2 minutes.
- Pour the peas and carrots into the meat mixture, then fold in the thawed (10 ounces portion) of the mashed potatoes.
- With a rolling pin, roll out the biscuit dough and cut into 12 (3-inch) rounds.
- Preheat oven to 350F degrees.
- Put a generous tablespoonful of the filling in the center of each round, brush the edges with water, and fold in half. Seal the edges with a fork. Cut 2 small slits in the top of each meat pie.
- Put the mini-pies on an un-greased baking sheet and bake for 15 minutes until they are golden brown. Remove, let cool slightly, and serve.
HAM, EGG AND CHEESE BREAKFAST BITES #5FIX
5-Ingredient Fix Contest Entry What's yummier than eggs served with ham and cheese? Eggs, ham and cheese with hash browns! This recipe makes one dozen individually-sized "bites" which are both easy to make and to serve. Having the potatoes already shredded is a huge time-saver. Browning nicely in the muffin tin, they have that crispy-on-the-outside, tender-on-the-inside texture that everyone adores. The perfect breakfast bite!
Provided by ACoupleintheKitchen
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. In a large bowl, mix together the potatoes, ham and cheese. Fill the cups of one muffin tin with this mixture. Pour 1 1/2 tablespoons of half-n-half into each cup. Cover loosely with aluminum foil and bake at 400 for 15 minutes. Remove the foil and bake for an additional 25 minutes, or until nicely browned. About five minutes before hash brown bites are ready, fry eggs to each person's liking. Serve eggs on top of hash brown bites for a complete breakfast.
Nutrition Facts : Calories 645.9, Fat 50.7, SaturatedFat 27.8, Cholesterol 514.2, Sodium 573.7, Carbohydrate 8, Sugar 0.9, Protein 38.8
OMELET BITES
Make and share this Omelet Bites recipe from Food.com.
Provided by Food.com
Categories Breakfast
Time 25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Prepare a 12-cup muffin tin with non-stick cooking spray.
- In a large bowl whisk eggs. Season with salt and pepper and combine. To the eggs, combine green pepper, cherry tomatoes, quinoa, red onion, baby spinach, cheddar cheese.
- Transfer to muffin tin using a 1/3 cup measuring cup.
- Bake until egg is completely set, 20 to 25 minutes.
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