SPANISH OMELET-TORTILLA ESPAñOLA
Steps:
- Gather the ingredients.
Nutrition Facts : Calories 891 kcal, Carbohydrate 45 g, Cholesterol 155 mg, Fiber 5 g, Protein 10 g, SaturatedFat 11 g, Sodium 396 mg, Sugar 3 g, Fat 76 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g
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
SPANISH OMELET
Wake up your taste buds with the yummy flavors of warm refried beans, salsa and shredded cheese in 15 minutes flat. Spice it up with a hot salsa, or add sizzling cooked bacon for a smoky twist. -Teresa Gunnell, Lovettsville, Virginia
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Heat a 10-in. nonstick skillet coated with cooking spray over medium heat. Whisk eggs and water. Add half of the 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 half of the beans and half of the onion on one side and sprinkle with 2 tablespoons cheese; fold other side over filling. Slide omelet onto a plate. Repeat. Garnish with salsa and remaining cheese.
Nutrition Facts : Calories 450 calories, Fat 26g fat (10g saturated fat), Cholesterol 583mg cholesterol, Sodium 944mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 5g fiber), Protein 31g protein.
SPANISH OMELETTE RECIPE BY TASTY
Here's what you need: onion, potatoes, olive oil, eggs, salt
Provided by Ellie Holland
Categories Breakfast
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat up the olive oil in a really hot pan.
- Thinly slice the onion.
- Slice the potatoes into 3-millimeters thick pieces.
- Fry the vegetables in the olive oil over high heat for 10-15 minutes until they caramelize.
- Drain the vegetables and save the olive oil for later use.
- Add 6 eggs to a bowl and whisk. Add the fried vegetables, stir, and leave to set for 15-20 minutes.
- In a nonstick pan, fry the egg mixture over high heat for 1 minute, then reduce to a low heat for 2-4 minutes.
- Cover the pan with a large plate and carefully turn the omelet out onto the plate.
- Slide the omelet back into the pan and fry for a further 3-5 minutes over low heat. To check the omelet is cooked, gently press on the centre of the omelet. If the surface springs back, it is ready.
- Repeat step 8 to remove omelet from the pan.
- Enjoy!
SPANISH OMELETTE
Found this recipe on the internet. It had ingredients that I like and was stated to be a typical spanish omelette. Update: This is just the basic start, use this and then add seasonings, vegetables and meats and/or cheeses to suit your taste. After cooking it you might want to add ketchup, salsa or hot pepper sauce, be creative!!!!
Provided by diner524
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Peel potatoes.
- Cut potatoes and onion into small cubes.
- Add salt (to taste) to potatoes and fry them until they are lightly crunchy. in olive oil.
- About the last 5 mins of cooking add the onion to the potatoes. When tender, transfer potatoes and onion to papertowels to drain.
- Beat the eggs with a pinch of salt.
- Lightly coat frying pan with olive oil. Add the eggs, potatoes and onions and cook over low heat, flipping omelette once to cook other side.
- Cooking is a creative process, and this recipe lends itself to your creativity! Add spices, herbs, meats, veggies and cheese to your taste. This is just the base to a Spanish omelette!
SPANISH OMELETTE
Fluffy vegetarian tortilla is a great meal to make with older children - this one's filled with peppers and potatoes
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 40m
Number Of Ingredients 6
Steps:
- Finely slice the onions and chop the red pepper, removing the seeds. Cut the potatoes into roughly ½ cm slices.
- Heat a knob of butter in a medium (about 24cm) frying pan over a low heat and cook gently for 10 - 15 until starting to go brown, add the peppers and cook for a further 5 mins.
- Put the potatoes in a steamer over boiling water for 10 - 12 mins to soften. If you don't have a steamer, put in a saucepan, cover with boiling water and simmer gently for around 8 - 10 mins until just cooked through and drain well.
- Break the eggs into a jug and beat with a fork, season with a generous grind of pepper and a pinch of salt. Use scissors to snip the chives into small pieces and stir in.
- Heat the grill. Add a little more butter to the frying pan and add the potatoes. Pour over the egg mixture. Cook for 15 mins until almost set and golden brown underneath - you can use a fish slice to lift the omelette up and check. Put the frying pan under the grill. Make sure the handle is outside the oven as it will become very hot and can burn. Cook for a further minute or two and serve.
Nutrition Facts : Calories 308 calories, Fat 15.2 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24.8 grams carbohydrates, Sugar 4.8 grams sugar, Fiber 3.8 grams fiber, Protein 17.7 grams protein, Sodium 0.6 milligram of sodium
SPANISH TORTILLA
The Spanish tortilla has nothing in common with the Mexican variety except its shape and its name. One is just a bread. The other can be an appetizer, a snack, or even a light meal. But the Spanish tortilla has another advantage: because it is better at room temperature than it is hot, it should be made in advance, anywhere from 15 minutes to a few hours. In its most basic form, the tortilla is a potato and egg open-faced omelet that derives most of its flavor from olive oil. Onions or scallions can replace the potato in part or entirely, as can cooked greens like chard. The only hard part is turning the partly formed tortilla, so do it swiftly and carefully (using a nonstick skillet makes it much easier). The worst that will happen is that a little potato and egg will be left behind when you return the cake to the skillet. If you can't bring yourself to risk the flip, just slide the pan into a 375-degree oven until the eggs are completely set, but not overcooked.
Provided by Mark Bittman
Categories brunch, appetizer
Time 40m
Yield 3 main-course or 6 appetizer servings
Number Of Ingredients 5
Steps:
- Peel and thinly slice potatoes and onions; it's easiest if you use a mandoline. Meanwhile, heat oil in an 8- or 10-inch nonstick skillet over medium heat. After 3 or 4 minutes, drop in a potato slice. When tiny bubbles appear around its edges, add potatoes, onions, a good pinch of salt and a liberal sprinkling of pepper. Gently turn mixture in oil with a wooden spoon, and adjust heat so oil bubbles lazily.
- Cook, turning potatoes gently every few minutes, until they are tender when pierced with a small knife. Adjust the heat so they do not brown. If potatoes begin to break, they are overdone; stop cooking immediately. As potatoes cook, beat eggs with some salt and pepper in a large bowl.
- Drain potatoes in a colander, reserving oil. Wipe out skillet, and heat over a medium flame for a minute. Add 2 tablespoons oil. Gently mix warm potatoes with eggs, and add to skillet. As soon as edges firm up, after a minute or so, reduce heat to medium-low. Cook 5 minutes.
- Insert a rubber spatula all around edges of tortilla to make sure it will slide from pan. The top will still be runny. Carefully slide out onto a plate. Cover with another plate, and holding plates tightly, invert them. Add another tablespoon oil to skillet, and use the spatula to coax tortilla back in. Cook 5 minutes, then slide from skillet onto a clean plate. Serve warm (not hot), or at room temperature. Do not refrigerate.
Nutrition Facts : @context http, Calories 980, UnsaturatedFat 67 grams, Carbohydrate 38 grams, Fat 84 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 14 grams, Sodium 988 milligrams, Sugar 4 grams, TransFat 0 grams
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