Polish Potato Oven Omelet Food

BAKED SAUSAGE & POTATO OMELET

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Scrub potatoes.
• Slice very thinly.
• Arrange on the bottom of a baking pan (I use a deep dish 11" square), overlapping so all the pan is covered.
• Brush with olive oil and sprinkle with salt and pepper.
• Bake for 20 to 25 minutes, until potatoes begin to brown and soften.
• Remove from oven.
• Turn oven down to 375 degrees Fahrenheit.
• While potatoes are baking, cut sausage into bit size pieces and fry until done.
• Set aside.
• Whisk together the eggs, milk, roasted peppers, salt, pepper, garlic and basil.
• Layer sausage pieces over the baked potato slices.
• Layer 3/4 cup of the shredded cheese over the sausage and potatoes.
• Pour egg mixture into the potato crust.
• Bake for 30 to 40 minutes, until browned and an inserted knife comes out clean.
• The center will also feel firm when pressed lightly.
• Remove from oven.
• Sprinkle the remaining cheese on top.
• Return to oven to melt and lightly brown the cheese, a few minutes.
• Remove from oven and turn off oven.
• Let stand 10 to 15 minutes.
• Serve.

POLISH MEAT AND POTATOES

Steps:

• Heat oil in a large skillet over medium-high heat. Cook onions and potatoes for 15 minutes, stirring occasionally. Reduce flame to med and stir in bell pepper, onion powder, garlic powder, salt and pepper. Cover, and cook 5 minutes. Stir in kielbasa, cover, and cook for 15 minutes, or until onions are caramelized.

OVEN BAKED DENVER OMELET

Steps:

• Preheat oven to 400 degrees. In a medium sized mixing bowl whisk together eggs and cream. Add in cheese, ham, onion and green pepper.
• Pour into a greased 9x9 inch pan. Bake for 25 minutes or until golden brown.

OVEN BAKED OMELET

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
• Beat eggs, sour cream, milk, and salt in a bowl until blended. Stir in green onions. Pour mixture in the prepared baking dish.
• Bake in the preheated oven until set, 25 to 30 minutes. Sprinkle Cheddar cheese over eggs and continue baking until cheese is melted, 2 to 3 minutes more.

MOUTHWATERING OVEN OMELET

Steps:

• Preheat oven to 350 degrees F. Prepare a shallow, 2-quart baking dish by spraying with cooking spray.
• In a large skillet over medium heat, add olive oil; saute bacon crumbles and green onion together until slightly softened; about two minutes. Set aside.
• In a medium bowl, combine shredded smoked Gouda and Havarti cheeses together. Set aside.
• In a large bowl, beat eggs, milk and seasoned salt until combined. Stir in 10 ounces of the cheese mixture (approx 2 full cups) and the bacon-onion mixture.
• Transfer egg mixture to the prepared baking dish. Sprinkle egg mixture with another half cup of the cheese mixture before placing in the oven.
• Bake, uncovered for 45-65 minutes. The omelet is done when the center springs back to the touch in the same way the sides spring back when touched. Cooking times will be dependent on your oven and the size/shallowness of the pan you use.
• When the omelet is done to the touch, sprinkle with any remaining cheese and keep the pan in the oven until cheese melts; about 5 minutes.
• Serve warm.

POLISH POTATO OVEN OMELET

Steps:

• Pre-heat oven to 400 degrees (F). Grease bottom and sides of a 9x13 pan.
• Grate parboiled potatos and mold them into the bottom and sides of greased 9x13 pan. Salt and pepper to taste.
• Place pan in oven for 20 minutes while other ingredients are prepped.
• Pan fry minced onions until they are translucent.
• Chop polska kielbasa into bite sized pieces, place with onions.
• Blend eggs, powdered garlic, and yogurt with a stick blender for a couple minutes until fluffy.
• Remove pan from oven carefully and reduce heat to 350 degrees (F). Add polska kielbasa, cooked onions, and half of the grated cheese to the pan.
• Pour on the egg mixture.
• Return the pan to the oven and cook for approximately 30 minutes, gently stirring egg layer once to ensure even cooking.
• Top with cheese and broil until melted.
• Serve hot!

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.

BAKED POLISH OMLETTE (DRACHENA)

Steps:

• Preheat oven to 350 degrees. Saute scallions and garlic in oil and place on the bottom of an oiled 8-inch casserole. Mix flour, milk, sour cream and eggs and herbs, butter and seasoning. Place vegetables in casserole. Pour egg mixture on top and cover with crumbled feta. Bake 40 to 45 minutes.

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.