Omelette With Potatoes Food

SPANISH POTATO OMELET

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.

POTATO OMELETTE

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.

POTATO AND CHEESE OMELETTE

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).

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.

SPANISH POTATO OMELET

Steps:

• Heat 2 tablespoons oil over medium-high heat in a large nonstick skillet. Cook the onions until soft, about 5 minutes. Add the potatoes, 1/2 teaspoon salt and the pepper. Add 2/3 cup water and cover the skillet. Reduce the heat to medium-low and cook until the potatoes are tender, about 15 minutes. Scrape the potato mixture into a large bowl and cool, stirring occasionally, about 30 minutes. Wipe out and reserve the skillet. The potato mixture can be made 6 hours ahead. Keep at room temperature.
• Combine the eggs, garlic, olives, parsley, thyme and remaining 3/4 teaspoon salt in another large bowl. Fold in the cheese and the cooled potato mixture.
• Preheat the broiler. Add the remaining 2 tablespoons oil to the same skillet and heat over medium-high heat. Pour in the egg mixture, spreading evenly. Cook, uncovered, until the sides are set and the top edge begins to brown, about 5 minutes. Run a flexible heatproof rubber spatula around the sides of the pan to loosen the omelet. Cover tightly; reduce the heat to medium-low and cook until the center is almost set, about 5 minutes.
• Broil the omelet until the top is fully cooked and begins to brown, 3 to 4 minutes. Let the omelet rest for 2 minutes. Loosen the omelet again around the sides and underneath as far as possible. Slide the omelet onto a platter and garnish with parsley and thyme sprigs. Cut into wedges. Serve warm or at room temperature with Quick and Easy Romesco Sauce.
• Combine the bell peppers, oil, tomato paste, almonds, vinegar, garlic, paprika, salt and pepper in a blender or food processor. Blend until the sauce is almost smooth, scraping down the sides of the bowl occasionally. If the sauce is too thick, blend in the reserved roasted bell pepper juice, 1 teaspoonful at a time, to thin out the sauce. Transfer the sauce to a small bowl. The sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

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.

POTATO OMELETTE

Steps:

• Fry the bacon in a small frying pan until crisp, and remove to a paper towel to drain. Pour off all but 1 tablespoon of the bacon fat from the pan. Add the butter to the pan, heat to medium and gently fry the onions until soft, about 5 minutes. Add the garlic and cook for 1 minute. Remove all to a plate. Deglaze the pan with a splash of vinegar and reduce until it's almost gone.
• Add the tablespoon of oil or fat and get the pan quite hot this time. Saute the potatoes, stirring only occasionally, until they are soft when pierced with a fork and very crisp and golden on the outside, a good 20 minutes. Return the onions, garlic and bacon to the pan.
• Gently stir the eggs with a fork, sprinkle with salt and pepper and pour them over the potatoes. Cook until the eggs are set on the bottom, but still a bit slithery on top - or, as the French say, "baveux" (drool-like). Cover the omelette and continue cooking until the top sets, no more than a minute because you still want it a little runny on top - or, I do anyway. Run a spatula around the edge and slip the omelette out onto a large plate.

SPANISH TORTILLA (POTATO OMELETTE)

Steps:

• Slice the potatoes as thin as possible and dry with a paper towel.
• Sauté potatoes and onions in olive oil over medium heat, turning frequently, until golden brown (about three minutes).
• Meanwhile, beat the eggs with salt and pepper until foamy, 1-2 minutes.
• Pour the eggs over the potatoes, cover, lower the heat, and cook for about 5-7 minutes, until the omelette is set and the bottom is golden brown.
• Slide the omelette onto a plate, cover with the other plate, flip, and slide the omelette back into the pan, so that the cooked side is on top.
• Cover and cook for about 5 minutes longer.
• Cut into wedges and serve.

SPINACH AND POTATO BAKED OMELETTE

Steps:

• In saucepan of boiling salted water, cook potato until tender, about 10 minutes. Drain and let cool. Cut into 1" chunks.
• Meanwhile, whisk together eggs, flour, baking power, an half the salt; set aside.
• In a 9" nonstick ovenproof skillet, heat half of the oil over medium-high heat; saute garlic for 1 minute. Add spinach; cook, stirring, until wilted and no liquid remains. Transfer to bowl.
• Add remaining oil to skillet; cook onion, stirring occassionally, until softened, about 6 minutes. Add potato; cook, stirring, until softened and starting to brown. Stir in paprika and remaining salt. Stir in spinach and egg mixture. Transfer skillet to 350F oven; bake until firm, about 20 minutes.

POTATO AND ONION OMELETTE

Steps:

• Heat oil in 9 inch omelette pan. Fry garlic until golden and discard. Add potato slices and cook over medium heat. Add onions after 5 minutes; cook until potatoes are tender. Lift and turn potatoes and onions as they cook.
• In a large bowl, beat eggs with a fork or wire whisk until slightly foamy; add salt and pepper to taste.
• Add potatoes and onions to eggs, draining with a slotted spoon before you add them. Return egg and potato mixture to same skillet, adding more oil if necessary so that eggs will not stick. Spread evenly and cook over medium heat, shaking pan.
• When eggs leave sides of pan, invert a plate over the pan and flip omelette onto plate. Slide omelette back into pan to brown other side. Repeat this process one more time.
• Serve hot or at room temperature on a round china or glass plate.

SPINACH OMELETTE WITH LEFTOVER MASHED POTATOES

Steps:

• Heat oil in a pan over medium-high heat. Saute onion in the hot oil until softened, about 5 minutes. Add spinach and beaten eggs and mix together to coat. Add cheese and cover the pan with a lid.
• Lower heat and steam until eggs are set, about 5 minutes.
• Meanwhile, microwave leftover mashed potatoes until heated through, about 1 to 2 minutes.
• Lay out cooked omelette over potatoes and top with salsa. Add salt and pepper to taste.

BAKED MASHED POTATO AND VEGETABLE OMELET

Steps:

• In a 12-inch non-stick skillet cook the bell peppers, the onion, and the mushrooms with salt and black pepper to taste in 2 tablespoons of the oil over moderately low heat, stirring, for 5 to 10 minutes, or until the vegetables are tender and all the liquid the mushrooms give off is evaporated. In a large bowl whisk together the eggs, the potatoes, the Parmesan, the parsley, and salt and black pepper to taste until the mixture is combined well and stir in the vegetable mixture. In the skillet heat the remaining 2 tablespoons oil over moderate heat until it is hot but not smoking, pour in the egg mixture, and bake the omelet in the middle of a preheated 325°F. oven for 20 to 30 minutes, or until it is set. (If the skillet handle is plastic, wrap it in a double thickness of foil.) Cut the omelet into wedges and serve it warm.