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 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).
CHEESY POTATO SPANISH OMELET
Skillet-sautéed potatoes. Chorizo sausage. Chopped onions and ham. This cheesy Spanish omelet has it all.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Heat 2 Tbsp. oil in 10-inch ovenproof skillet on medium-high heat. Add potatoes; cook 5 to 7 min. or until tender, stirring frequently. Remove from skillet.
- Cook and stir onions in remaining oil in same skillet 3 min. or until crisp-tender. Add chorizo and ham; cook 2 min., stirring frequently. Stir in peas; cook and stir 3 min. Remove skillet from heat.
- Add potatoes; mix lightly. Pour eggs over potato mixture.
- Bake 25 to 30 min. or until center is set. Top with Singles pieces; let stand 5 min.
Nutrition Facts : Calories 280, Fat 19 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 205 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
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