TORTILLA DE PATATAS -- POTATO OMELET (SPAIN)
This recipe comes from the 2002 cookbook, Mediterranean Street Food, & it makes one of the most common, yet one of the tastiest of Spanish omelets. This omelet will serve 4-6 as an appetizer, or just 2 as a main course. Preparation time does not include the chopping or dicing of the vegetables.
Provided by Sydney Mike
Categories Breakfast
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In an 8 1/2-inch skillet, put the oil & place over medium-low heat. When oil is hot, add potatoes & cook for 15 minutes, stirring occasionally.
- Add onion & cook another 20-30 minutes, or until the potatoes & onion are completely done & lightly golden.
- Pour excess oil into a small bowl & set aside.
- Put vegetables in a larger bowl, then pour the beaten eggs over the veggies, season to taste with salt & pepper & stir carefully to combine.
- WIPE THE SKILLET CLEAN, then pour the reserved oil back into the skillet. Place over medium heat &, when oil is hot, pour the egg-&-vegetable mixture into it.
- Shake the pan to spread this mixture evenly & cook for 7-10 minutes, or until the bottom is golden.
- Carefully slide a spatula along the sides & underneath the omelet to make sure it is not sticking, then place a plate over the pan. Hold it tightly with one hand & turn the pan over with the other hand. Then slide the tortilla back into the pan & cook for another 3-5 minutes, or until the bottom is set but the inside still slightly moist.
- Serve warm or at room temperature & enjoy!
Nutrition Facts : Calories 567.5, Fat 37.2, SaturatedFat 6.9, Cholesterol 423, Sodium 232.2, Carbohydrate 42.1, Fiber 5.2, Sugar 3.4, Protein 17.3
POTATO OMELETTE
Make and share this Potato Omelette recipe from Food.com.
Provided by Victoria 2
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 762.1, Fat 10.7, SaturatedFat 3.3, Cholesterol 423, Sodium 188.6, Carbohydrate 140.9, Fiber 17.8, Sugar 11.2, Protein 28.6
REAL SPANISH OMELETTE
Make an omelette inspired by the Catalonian way, a classic dish made simple with only five ingredients
Provided by Mary Cadogan
Categories Lunch, Supper, Vegetable
Time 1h
Number Of Ingredients 5
Steps:
- Scrape the new potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.
- Heat the extra-virgin olive oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 mins, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a colander into a large bowl (set the strained oil aside).
- Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan.
- Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
- When almost set, invert on a plate and slide back into the pan and cook a few more minutes.
- Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 mins before serving.
Nutrition Facts : Calories 516 calories, Fat 43 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium
FIJIAN POTATO OMELETTE
This is supposed to be a breakfast recipe but we always use it as a side at dinner time. It has heaps of flavour and is an excellent "store-cupboard" recipe. Unfortunately my husband is a pertinacious pea hater so I always sub with another veggie - whatever is on hand, usually green beans, snow peas (they're different apparently), carrots or capsicum or a combination - this recipe is as versatile as you make it! From "Savour The Pacific".
Provided by Bondnz
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large, heavy frypan and gently fry onion, spices, garlic and ginger over a low heat for about 10 minutes.
- Remove from heat and mix in potatoes and peas.
- Beat eggs in a large bowl.
- Add the spiced vegetables to the eggs and combine evenly.
- Season well.
- Lightly re-oil the pan. Pour mixture back into the pan and cook over a very low heat for 8-10 minutes, taking care the omelette doesn't burn.
- As it cooks, heat grill. To finish off, place omelette under grill until it puffs up and turns golden.
- Stand for 5 minutes before turning out.
- Allow to cool then cut into wedges.
Nutrition Facts : Calories 265.2, Fat 10.3, SaturatedFat 2.3, Cholesterol 211.5, Sodium 469.6, Carbohydrate 32.8, Fiber 5.4, Sugar 4, Protein 11.3
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
MAACOUDA WITH POTATOES
foun don a Tunisian website & submitted for ZWT9. I think this is a great way to use leftover mashed potatoes!
Provided by Elmotoo
Categories Lunch/Snacks
Time 35m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Saute onions and parsley in butter until onions are brown.
- When onions are cooled, combine all ingredients, including potatoes.
- Pour into 10 inch greased round pan, Bake for 20 minutes at 450*.
Nutrition Facts : Calories 100.9, Fat 4.2, SaturatedFat 1.7, Cholesterol 114.7, Sodium 62.7, Carbohydrate 10.9, Fiber 1.8, Sugar 1.5, Protein 5.3
POTATO OMELETTE (MAACOUDA BIL BATATA)
From "North African Cooking" by Hilaire Walden. Serve it as a substantial snack, or a light lunch accompanied by a green salad. It is good eaten cold as well as warm, and makes a wonderful picnic food. See my Recipe#206852
Provided by Engrossed
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the potatoes in a pan of boiling water until tender.
- Meanwhile, heat 2 tbsp oil in a frying pan and fry the onion, until soft and lightly browned.
- Stir in the garlic and cook, stirring until fragrant.
- Drain the potatoes and return to the saucepan.
- Over low heat, mash the potatoes, then stir in the onions and garlic. Remove from heat.
- In a mixing bowl, lightly wihisk the eggs with the harissa, herbs and salt. Gradually beat the egg mixture into the potatoes.
- Heat the remaining oil in a large heavy frying pan, add the egg and potato mixture and cook over a very low heat until the bottom has set.
- Brown the top under a hot broiler.
Nutrition Facts : Calories 243.6, Fat 15.2, SaturatedFat 3, Cholesterol 211.5, Sodium 78.8, Carbohydrate 18.7, Fiber 2.4, Sugar 2.3, Protein 8.5
More about "potato omelette maacouda bil batata recipes"
MOROCCAN POTATO CAKE MAAKOUDA BATATA RECIPE - THE …
From thespruceeats.com
POTATO OMELETTE (MAACOUDA BIL BATATA) RECIPE - RECIPEZAZZ.COM
From recipezazz.com
Servings 4Calories 372 per serving
TUNISIA: POTATO OMELETTE (MAACOUDA BIL BATATA) RECIPE
From food.com
5/5 (2)Total Time 55 minsCategory BreakfastCalories 234 per serving
AFRICAN: POTATO OMELET BY RECIPE COTTAGE
From recipecottage.com
POTATO OMELETTE (MAACOUDA BIL BATATA) - RECIPE ZAZZ
From recipezazz.com
HERBY POTATO FRITTATA RECIPE (BAKED OMELET) - THE MEDITERRANEAN …
From themediterraneandish.com
POTATO AND PARSLEY OMELET (MAACOUDA BI BATATA) RECIPE | EAT YOUR …
From eatyourbooks.com
POTATO OMELET - AFRICAN RECIPES - RECIPE FLOW
From recipeflow.com
POTATO OMELETTE (MAACOUDA BIL BATATA) RECIPE - RECIPEZAZZ.COM
From recipezazz.com
MAACOUDA BIL BATATA (POTATO OMELETTE) | RECIPELION.COM
From recipelion.com
POTATO OMELETTE (MAACOUDA BIL BATATA) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MAACOUDA BI BATATA RECIPE | EPICURIOUS
From epicurious.com
THE AUTHENTIC SPANISH TORTILLA DE PATATAS POTATO OMELETTE
From spainonafork.com
POTATO OMELETTE (MAACOUDA BIL BATATA) RECIPE BY RIZWANA | GET …
From myfud.in
SWEET POTATO OMELETTE (GLUTEN FREE - THAT GIRL COOKS HEALTHY
From thatgirlcookshealthy.com
MAAKOUDA - MOROCCAN POTATO CAKES - VEGGIE DESSERTS
From veggiedesserts.com
POTATO OMELETTE | SIMPLE HEALTHY BREAKFAST | POTATO EGG RECIPE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love