SPANISH POTATO OMELET
There's nothing too fancy about this rustic Spanish style omelet, just lots of hearty goodness from crispy fried potatoes and onions. Chopped tomatoes and green onions lend even more flavor and color.
Provided by PATTY5
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 1h
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 252 calories, Carbohydrate 10.7 g, Cholesterol 124 mg, Fat 21.5 g, Fiber 1.6 g, Protein 5.4 g, SaturatedFat 3.5 g, Sodium 53.6 mg, Sugar 2.5 g
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.
Nutrition Facts : Calories 236 calories, Fat 14g fat (3g saturated fat), Cholesterol 279mg cholesterol, Sodium 408mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges
POTATO OMELET WITH OLIVES
Yield Serves 2
Number Of Ingredients 8
Steps:
- Boil russet potato in salted water until just tender when pierced with sharp knife, about 25 minutes. Drain potato. Cool, peel and dice.
- Heat 1 tablespoon olive oil in heavy medium saucepan over medium-high heat. Add onion and bell pepper and sauté until onion is golden brown and pepper is tender, about 10 minutes. Mix in potato, Spanish olives and oregano and cook until mixture is heated through, stirring occasionally, about 5 minutes. Remove from heat. Gently mix in cheese. Season to taste with salt and pepper and cover to keep warm.
- Heat remaining 1 tablespoon olive oil in heavy 10-inch nonstick skillet over medium-high heat. Beat eggs to blend in large bowl. Season with salt and pepper. Add eggs to skillet. Stir with back of fork and lift edges, allowing uncooked portion of eggs to flow under cooked portion. Cook until eggs are just set, 3 minutes. Spoon filling over half of eggs. Using spatula, fold unfilled portion of eggs over filling. Transfer to platter.
POTATO AND CHEESE OMELETTE
Make and share this Potato and Cheese Omelette recipe from Food.com.
Provided by evelynathens
Categories Potato
Time 15m
Yield 1 serving(s)
Number Of Ingredients 4
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).
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