President Nixons Spanish Omelet Recipes

PRESIDENT NIXON'S SPANISH OMELET

Steps:

• Heat olive oil in 1-quart saucepan.
• Add onions and garlic and saute for 2 minutes, or until golden brown.
• Add julienned green pepper, cover and simmer for 2 minutes.
• Add diced tomatoes.
• Stir in bay leaf, lemon juice, salt and sugar and tabasco sauce.
• Bring to a boil, stirring constantly.
• Simmer on low-to-medium for 10 minutes, stirring often.
• Remove from heat.
• Remove bay leaf.
• Use at once OR store in the refrigerator in a covered jar.
• Heat 1 tsp butter in an 8-inch frying pan.
• Break eggs into a small bowl, season with salt and pepper.
• Beat eggs well.
• Pour into the hot skillet and cook over low heat for 1 minute.
• Using a plastic or wooden spoon to stir eggs, gently move the pan in a circular motion for 1-2 minutes or until the eggs begin to pff up around the edges.
• Spoon the warm spanish sauce into the center of the eggs and sprinkle with the chopped parsley.
• Continue cooking for 1 minute, or until the bottom of the omelet is firmly set.
• Tip the pan and use a fork to fold the omelet in half.
• Lift the whole thing out with a spatula onto a serving dish.
• Garnish with parsley sprig and serve at once.
• Serve with toasted whole grain bread, warm rolls or corn bread.
• If you make a LOT of the spanish sauce and keep it in the refrigerator, then you can make spanish omelets in a Flash of the Pan.

TORTILLA ESPANOLA (SPANISH OMELET)

Steps:

• Heat some oil, enough to cover the potatoes, in a large saute pan over medium-low heat. Add the potatoes and cook, covered, until the potatoes are soft but not crispy, about 10 minutes.
• While the potatoes are cooking, heat 1/4 cup olive oil in a second saute pan over medium heat. Add the onions and cook until soft and translucent, without any color, 5 to 7 minutes.
• Once the potatoes and onions are soft, strain into a large bowl and drain off as much oil as possible. Set the oil aside for use in another dish.
• In another large bowl, crack the eggs and whisk well. Stir in the potato and onion mixture and season with salt.
• Heat 2 tablespoons olive oil in a nonstick fry pan over medium heat. When the oil is hot, add the potato and egg mixture, reduce the heat to medium-low, and cook until the eggs are set and the bottom is golden (use a spatula to peak underneath), 7 to 10 minutes.
• Place a plate over the top of the fry pan large enough to cover the surface and carefully flip over the tortilla. Return the pan to the heat, add a little more oil if necessary, slide the tortilla back into the pan with the golden side facing up, and cook until the opposite side becomes golden, about 5 minutes. Flip back onto the plate, slice, and serve.

EASY SPANISH TORTILLA RECIPE

Steps:

• In a big bowl, whisk together the eggs, salt, and paprika. Set aside for now.
• Prepare a 10-inch oven-proof nonstick skillet or a well-seasoned cast iron skillet. Heat the olive oil in the skillet over medium-high heat until shimmering but not smoking.
• Add the potatoes, onions, and scallions to the oil (at first, they won't all seem to fit, but with a little stirring, they'll compress as they cook). Lower the heat immediately to medium-low and watch to control the heat and make sure it continues to gently bubble. Cook for 25 minutes, stirring occasionally, until the potatoes are very tender.
• Use a heat-safe strainer over a heat-safe bowl to drain the olive oil (reserve the oil aside for now).
• Season the potatoes well with kosher salt and add them to the egg mixture in the bowl.
• Turn the oven broiler on.
• In the skillet, heat 3 tablespoons of the reserved olive oil over medium heat. Pour in the egg and potato mixture, and gently press to even out the top. Reduce the heat to medium-low. Cook until you see the edges of the omelette begin to set and firm up then put the pan under the broiler to finish cooking. Broil for about 5 minutes, watching carefully until the eggs are cooked through and the top of the omelette browns slighlty (see notes if you prefer to finish cooking on stovetop).
• Allow the tortilla a few minutes before serving.
• To serve, invert the tortilla onto a large serving platter (you may need to loosen the edges using a spatulla). Cut into 6 slices and serve.

REAL SPANISH OMELETTE

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.

SPANISH OMELET

Steps:

• Wash & cut potatoes into thin slices.
• In a large skillet, heat 2 tablespoons of olive oil, then add potatoes & salt.
• Fry, stirring occasionally, perhaps about 5 minutes, until potatoes are a golden color, then remove from the skillet & spread out on a paper-towel covered platter so that much of the oil can be removed.
• In a large bowl, whisk eggs well, then to them add the potatoes, mixing well.
• Using the same skillet as before, cover the bottom of the pan with a thin layer of oil, about 1-2 tablespoons.
• Once the oil is hot, add potato & egg mixture, shaking the pan gently as you move the mixture, so that none sticks to the bottom.
• Once omelet seems to be cooked, about 10 minutes, use a large plate to tip the omelet out of the skillet. After adding a little more oil to the skillet, slide the omelet in again, this time putting it in top-side down & cooking it until the under-side is also golden.
• Serve hot or cold.

SPANISH OMELET

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.

BARBECUED CHICKEN (PRESIDENT NIXON'S)

Steps:

• Melt margarine in saucepan.
• Stir in lemon juice, garlic salt, oregano and paprika.
• Put pieces of chicken in tupperware or dishes to marinate in, and sprinkle with salt and pepper.
• Pour marinade over the chicken and cover it.
• Marinate for at least 4 hours (I do mine overnight), turning over occasionally.
• Place on grill above hot coals.
• Cook until tender, occasionally turning and brushing with marinade.
• Allow 45-75 minutes total cooking time, depending on size of chicken and distance from the coals.

POTATO, HAM & BLACK BEAN SPANISH OMELET

Steps:

• Heat olive oil in large skillet on medium-high heat. Add potatoes, separating slices if necessary, onions, bell pepper and roasted garlic. Spread mixture evenly over bottom of skillet, sprinkle with a bit of salt and pepper, stir and then allow to brown slightly. When bottoms are browned, turn potatoes over to brown the other sides.
• Meanwhile, in large mixing bowl whisk eggs and spices together. Stir in ham and black beans.
• When potatoes are cooked through, pour everything into the bowl with the egg mixture. Stir gently but thoroughly.
• Put the skillet back on the stove to re-heat slightly and then pour entire mixture back into the skillet. Spread out as evenly as possible and let sit for a minute. (Adjust burner temp a little lower, if needed, to keep the egg from burning.).
• When mixture begins to set, gently lift the edges with a rubber scraper or spatula and tilt the skillet to allow the wet egg to run underneath. Continue around the pan until no more egg runs & the top is beginning to set.
• When top looks only slightly wet, use a spatula to divide the mixture into wedges (4 or 6) and carefully turn each wedge over to brown the top slightly and finish cooking the egg.
• When egg is cooked, serve each wedge with dollops of sour cream and salsa.