Potato Egg Omelet Recipes

POTATO, ONION & EGG OMELET (FRITTATA)

Steps:

• 1. In large deep skillet, saute onions for about 5 minutes.
• 2. Add sliced or diced potatoes and continue to saute until potatoes are nearly tender.until tender and opaque.
• 3. Add salt and pepper to beaten eggs and pour over potatoes & onion mixture. If desired add crumbled bacon. Stir gently and swirl the pan so that the uncooked egg gets around all the sides, poke a few holes in the potato mixture to let the egg mixture reach to the bottom of the skillet. Don't overstir.
• 4. Cover, and reduce heat to lowest setting. Let cook until egg is almost completely set. Remove from heat and cover again - let sit for about 5 minutes. Egg mixture should be firm.
• 5. Slice into wedges and serve while warm. Add additional salt & pepper if needed.
• 6. OPTIONS: Add any ingredient that you like such as sliced bell pepper, sliced mushrooms, diced ham, top with grated cheddar cheese, etc. NOTES: My husband prefers his topped with butter, I like mine just the way I did as a kid, smothered in ketchup!
• 7. NOW, here's where this simple recipe can get amazing. Add grated cheese (your choice) to the top of the omelet after the eggs begin to set. Add your favorite salsa or picante sauce to the top just before the eggs are set, cover and heat through. Add crumbled bacon to the egg mixture and use 3 T reserved bacon grease, instead of margarine to saute the potatoes and onions. Use your imagination and add ingredients you enjoy. Here are other delicious toppings that I've used and added into the scrambled eggs or before the omelet is finished - use individually or together: Fresh Herbs - chives, rosemary, tarragon, basil, dill, fennel, sage, parsley or cilantro, sliced green onion, diced bell pepper - add along with potatoes and sliced onions, diced or sliced tomatoes, breakfast sausage -browned - and drained, chorizo, andouille, ham chunks, crumbled bacon, sliced mushrooms

SPANISH POTATO OMELET

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.

POTATO OMELET

Steps:

• In a 10-in. skillet, cook potatoes in oil over medium-high heat for 10 minutes or until golden brown, stirring occasionally. Add the onions, parsley and garlic; cook until tender. Reduce heat to medium. , In a bowl, beat eggs, water, salt and pepper. Pour over potato mixture; cover and cook for 8-10 minutes or until completely set. Cut into wedges. Serve with sour cream and bacon if desired.

POTATO OMELETTE

Steps:

• Peel, wash and cut into cubes 4 large potatoes. Cook the potatotes in a pan with hot water until brown. Drain and reserve.
• Chop 2 onions and fry them in a pan with hot water without browning. Drain the oil and reserve. Mix 4 eggs, a tablespoon of chopped parsley, salt and pepper to taste.
• Combine in a large bowl the potatoes and onions, add salt and pepper to taste and add the beaten eggs. Mix well.
• Bring a skillet over high heat with oil and when hot pour the preparation of potatoes. When you have cooked the base, lower the fire Turn the omelette and complete the cooking.
• You can serve hot or cold.

POTATO OMELETTE

Steps:

• Fry the bacon in a small frying pan until crisp, and remove to a paper towel to drain. Pour off all but 1 tablespoon of the bacon fat from the pan. Add the butter to the pan, heat to medium and gently fry the onions until soft, about 5 minutes. Add the garlic and cook for 1 minute. Remove all to a plate. Deglaze the pan with a splash of vinegar and reduce until it's almost gone.
• Add the tablespoon of oil or fat and get the pan quite hot this time. Saute the potatoes, stirring only occasionally, until they are soft when pierced with a fork and very crisp and golden on the outside, a good 20 minutes. Return the onions, garlic and bacon to the pan.
• Gently stir the eggs with a fork, sprinkle with salt and pepper and pour them over the potatoes. Cook until the eggs are set on the bottom, but still a bit slithery on top - or, as the French say, "baveux" (drool-like). Cover the omelette and continue cooking until the top sets, no more than a minute because you still want it a little runny on top - or, I do anyway. Run a spatula around the edge and slip the omelette out onto a large plate.

POTATO BACON OMELET

Steps:

• In a small nonstick skillet, cook bacon and onion over medium heat until bacon is crisp. Add potato; heat through. Drain. Remove from skillet and set aside. Remove to paper towels to drain., In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add 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 bacon mixture and potato on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate.