Omelet Rollups Or Roulade With Smoky Fried Potatoes Cream Cheese Watercress Recipe 455 Recipes

OMELET ROLLUPS OR ROULADE WITH SMOKY FRIED POTATOES, CREAM CHEESE, & WATERCRESS RECIPE - (4.5/5)

Steps:

• MAKE THE OMELET: Whisk the eggs, smoked paprika and salt. Heat a 12-inch diameter nonstick skillet and spray with non-stick spray or 1 tablespoon olive oil. Pour the egg mixture into the pan and cook on medium heat till the underside of the omelet is slightly golden. Carefully flip the omelet over and cook the other side till done. Using a large spatula, transfer the omelette to a large sheet of cling film. Let omelet cool completely. MAKE THE POTATOES: While omelet is cooling, make the smoky potatoes. Scrub the potato clean. Leave skin on. Cut the potato into batons. Heat olive oil in a pan and add the potato sticks in a single layer. Fry the potatoes till golden. Remove cooked potatoes onto a paper towel and sprinkle with smoked paprika and salt. MAKE THE ROLLUP: When the omelet is completely cool. Spread the cream cheese over the omelet. Then arrange the water cress leaves in a single layer. Place the pepper juliennes and smoky potato sticks over the watercress layer. Make sure the peppers and potato only form a single layer. Gently roll omelet. Wrap the omelet roll in cling film, gently but firmly. Place the package in the fridge for 30 minutes. Then cut into pinwheel pieces.

POTATO AND CHEESE OMELETTE

Steps:

• Melt the butter in a frying pan.
• When hot, add potato and cook until golden-brown and crusty on all sides.
• Beat up eggs in a small bowl with very little salt (the cheese has plenty) and freshly ground pepper.
• Lower heat of stove, add eggs to pan and give them a good stir, a couple of times, bringing up cooked eggs from bottom, but redistributing uncooked eggs and potatoes.
• Sprinkle generously with shredded cheese.
• Let cook until golden-brown on bottom.
• Run spatula down center, and carefully fold one half over the other creating a half-moon (sometimes you don't get a perfect half-moon, but it still tastes good anyway!).
• Turn off heat and let omelette sit in pan for 30 seconds to a minute (depending on how well you want your eggs done) and then carefully turn over and allow 30 more seconds.
• Allow to cool about 4-5 minutes before tucking in (this seems to allow the flavours to blend better).

BAKED OMELET ROLL

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking pan.
• In a blender, combine eggs, milk, flour, salt and pepper; cover and process until smooth. Pour into prepared baking pan.
• Bake in preheated oven until set, about 20 minutes. Sprinkle with cheese.
• Carefully loosen edges of omelet from pan. Starting from the short edge of the pan, carefully roll up omelet. Place omelet seam side down on a serving plate and cut into 6 equal sized pieces.

RUBY TUESDAY'S WHITE CHEDDAR SMASHED POTATOES RECIPE - (4.3/5)

Steps:

• In a saucepan, cover potatoes with water. Bring to a boil and then reduce temperature to a simmer. Simmer potatoes 15 minutes or until fork tender. Drain potatoes and place in mixer with flat beater. In a saucepan, combine milk and butter. Heat over medium heat until butter is melted. 'Smash' potatoes in mixer until smooth. Slowly add warmed milk mixture. Add cheese. Season with onion powder, salt, and parsley. Add white pepper to taste. Reserve some parsley for the top.

WAFFLE IRON OMELETS RECIPE - (4.6/5)

Steps:

• Mix and whisk all ingredients in a bowl or glass measuring cup. Add in all of your amelet fillers (grated cheese, tomatoes, ham, etc.) In with egg mixture. Spray waffle maker with cooking spray. Pour egg mixture evenly into waffle maker and cook on medium. Remove with spatula.