SKILLET PORK CHOPS WITH POTATOES AND ONION
A great cold-weather dish that takes little prep time and yields tender chops.
Provided by chefjenwin
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat. Coat the pork chops with flour, and place in the skillet. Brown about 4 minutes on each side.
- In a small bowl, mix the Parmesan cheese, salt, and pepper. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops. Layer chops with the potatoes. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices.
- In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops.
- Cover skillet, and reduce heat. Simmer 40 minutes, until vegetables are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 354 calories, Carbohydrate 31.2 g, Cholesterol 44.4 mg, Fat 16.4 g, Fiber 3 g, Protein 20.9 g, SaturatedFat 4.9 g, Sodium 1078.7 mg, Sugar 2.9 g
POTATO AND PORK BAKE
This is quick, easy, and it's really great when it's cold outside. Stay in the kitchen and let the oven keep you warm as you cook. Serve with a salad...easy and delicious!
Provided by Anne Turner
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place the potatoes in a 10x15 inch baking dish and arrange the pork chops over the potatoes. Prepare the onion soup mix according to package directions and pour this over the pork and potatoes.
- Bake at 400 degrees F (200 degrees C) for 30 to 40 minutes, or until potatoes are tender and the internal temperature of the pork reaches 145 degrees F (63 degrees C).
Nutrition Facts : Calories 279.1 calories, Carbohydrate 40.4 g, Cholesterol 33.7 mg, Fat 6.4 g, Fiber 5 g, Protein 15.1 g, SaturatedFat 2.3 g, Sodium 425.3 mg, Sugar 1.9 g
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.
Nutrition Facts : Calories 236 calories, Fat 14g fat (3g saturated fat), Cholesterol 279mg cholesterol, Sodium 408mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges
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
PORK AND POTATO OMELET
I had some leftovers from the following recipes, Recipe#406664 By yours truly ;) and Recipe#158832 By Chef#27416. There wasn't enough of either recipe to serve and I didn't want to thow any of it away.So,I combined them both to make what I think is a very good omelet.Please use fried potatoes with onions to achive the correct taste and texture.Serve with fruit or juice for a complete breakfast.Submitted to " ZAAR " on January 19th, 2010.
Provided by Chef shapeweaver
Categories < 30 Mins
Time 25m
Yield 1 omlette, 1 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl scramble eggs and pepper well, set aside.
- Mix together pork and potatoes then reheat in microwave for 2 to 3 minutes , keep warm.
- In a skillet large enough to make an omelet, melt margarine over medium heat.
- Add eggs and tilt pan side to side, so eggs evenly coat bottom of skillet.
- Tilt pan, and lift opposite side of eggs, so uncooked eggs will flow to the bottom and cook.
- When eggs are slightly dry, place pork/potato mixture over half of the eggs , cover with remaining half.
- Cook for 3 minutes more or until eggs are done to your satisfaction.
- Remove to plate, and sprinkle cheese evenly over top.
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.
POTATO OMELETTE
Make and share this Potato Omelette recipe from Food.com.
Provided by Victoria 2
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 762.1, Fat 10.7, SaturatedFat 3.3, Cholesterol 423, Sodium 188.6, Carbohydrate 140.9, Fiber 17.8, Sugar 11.2, Protein 28.6
PARMESAN POTATO OMELET
I wanted this cheesy but easy. Parmesan is less messy than Cheddar.
Provided by Stephen Richards
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 25m
Yield 1
Number Of Ingredients 14
Steps:
- Heat safflower oil and olive oil in a skillet over medium heat; cook stir potatoes until cooked through and lightly browned, 5 to 10 minutes. Add eggs, vegetable blend, creamer, Parmesan cheese, butter, onion powder, garlic powder, celery salt, parsley, sea salt, and black pepper to potatoes. Cover skillet and cook, stirring frequently, until eggs are set and scrambled and vegetables are tender, 10 to 15 minutes.
Nutrition Facts : Calories 863 calories, Carbohydrate 42.8 g, Cholesterol 1131.2 mg, Fat 59.8 g, Fiber 10.2 g, Protein 48.6 g, SaturatedFat 16 g, Sodium 1839.8 mg, Sugar 3.1 g
SPANISH POTATO OMELET
Make and share this Spanish Potato Omelet recipe from Food.com.
Provided by Julie Bs Hive
Categories Potato
Time 1h
Yield 6 serving(s)
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 254.9, Fat 21.3, SaturatedFat 3.6, Cholesterol 124, Sodium 53.8, Carbohydrate 11.2, Fiber 1.9, Sugar 2.7, Protein 5.7
SOUTHWESTERN POTATO AND CELERY OMELET
This spicy omelet is much lighter than traditional cheese-packed Southwestern omelets. You don't need much oil to pan-fry this small amount of finely diced potato, and a little cheese goes a long way.
Provided by Martha Rose Shulman
Categories breakfast, for one, main course
Time 15m
Yield 1 serving.
Number Of Ingredients 10
Steps:
- Heat 2 teaspoons of the oil over medium-high heat in an 8-inch omelet pan and add the celery. Cook 1 minute, until it begins to soften, and add the potatoes. Add salt and pepper to taste and cook, stirring often, until potatoes are lightly browned and just about tender, about 6 minutes. Stir in the chili and continue to cook, stirring, until the potato is tender, another 2 or 3 minutes. Transfer to a bowl.
- Break the eggs into another bowl and beat with a fork or a whisk until they are frothy. Whisk in the milk, chives, cilantro, and salt and pepper to taste.
- Return the omelet pan to medium-high heat. Add the remaining teaspoon of olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- As soon as the eggs are set on the bottom, sprinkle the potato mixture down the middle of the "pancake" and top with the Monterey Jack, then jerk the pan quickly away from you then back toward you so that the omelet folds over on itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate.
Nutrition Facts : @context http, Calories 337, UnsaturatedFat 18 grams, Carbohydrate 9 grams, Fat 26 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 521 milligrams, Sugar 2 grams, TransFat 0 grams
POTATO, ONION AND RED PEPPER OMELET
This is a hearty Spanish-style omelet that is finished under the broiler and cut into wedges to serve. Originally from an October 1983 issue of Bon Apetit that featured brunch recipes.You can substitute drained roasted red peppers packed in brine, also known as whole pimentos, for the red peppers, if desired.
Provided by Leslie in Texas
Categories Breakfast
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Soak potato slices in several changes of cold water until water remains clear.
- Char peppers over gas flame or under broiler, turning until skins blister and blacken. Place in plastic bag and let steam 10 minutes.
- Rinse if necessary, pat dry, and peel off skins and remove seeds. Cut into 1 inch squares.
- Heat 2 tablespoons olive oil in heavy large broiler proof slope-sided skillet over medium heat.
- Add onions and saute until pale golden brown, stirring frequently, 10 to 15 minutes;transfer to plate.
- Heat another 2 tablespoons olive oil in same skillet.
- Drain potatoes and pat dry with paper towels.
- Add to skillet, cover partially, and cook until tender and pale golden brown, turning frequently, about 20 minutes.
- Transfer to plate with onions.
- Wipe skillet clean. Heat remaining 4 tablespoons olive oil in skillet over medium heat.
- Add peppers, onions, potatoes and parsley to skillet and cook just until heated through.
- Pour eggs over, poking holes and tilting pan to allow eggs to run underneath and flow to edges to form crust; do not stir.
- Shake pan, cover and cook until eggs are almost set, about 6 minutes; do not overcook.
- Meanwhile, preheat broiler.
- Uncover skillet and broil mixture 5 to 6 inches from source of heat until eggs are completely set and golden brown, 2 to 3 minutes.
- Slide omelet onto flat platter; cool slightly.
- Cut omelet into 8 wedges and serve warm.
Nutrition Facts : Calories 366.2, Fat 20.2, SaturatedFat 3.9, Cholesterol 264.4, Sodium 391.4, Carbohydrate 36, Fiber 6.1, Sugar 8.3, Protein 12.3
PARMESAN-POTATO AND BACON OMELET
Is everyone asking for an omelet for breakfast? Try this Parmesan-Potato and Bacon Omelet for a delightful morning. With ingredients like these, you know this Parmesan-Potato and Bacon Omelet will be a hit.
Provided by My Food and Family
Categories Dairy
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook bacon in large nonstick skillet on medium-high heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 3 Tbsp. drippings from skillet. Add potatoes and vegetables to reserved drippings; cook 7 min. or until potatoes are tender, stirring frequently. Return bacon to skillet; stir.
- Mix eggs, milk, 4 Tbsp. cheese and garlic powder until blended. Pour egg mixture evenly over potatoes and vegetables; cover.
- Cook on medium-low heat 15 min. or until eggs are almost set. Sprinkle with remaining cheese; cover. Let stand 5 min.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 200 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g
SPINACH OMELETTE WITH LEFTOVER MASHED POTATOES
This recipe came together from some leftover ingredients. I've made omelettes with various veggie ingredients, but the addition of leftover mashed potatoes as a base turned this breakfast dish into a main course meal.
Provided by ilmar
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 15m
Yield 1
Number Of Ingredients 8
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.
Nutrition Facts : Calories 499.5 calories, Carbohydrate 52.1 g, Cholesterol 391.4 mg, Fat 21.1 g, Fiber 6.6 g, Protein 26.9 g, SaturatedFat 11.2 g, Sodium 1125.5 mg, Sugar 9.4 g
HEARTY HAM AND POTATO OMELET
"My husband, Bob, and I operate a bed-and-breakfast, omelets are our 'friends'," confirms Massachusetts field editor Charlotte Baillargeon of Hinsdale. "Omelets are sort of the 'stew' of eggs - you can add almost any leftover vegetable or meat into the filling. This is one of our favorite combinations."
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a 10-in. nonstick skillet, melt 2 tablespoons butter over medium heat. Add ham and potato; cook and stir until potato is lightly browned. Stir in the cheese, milk, horseradish and bacon; cook until cheese is melted. Remove and keep warm., In the same skillet, melt remaining butter. In a bowl, beat the eggs, water, salt and pepper. Pour into skillet; cook over medium heat. As eggs set, lift the edges, letting uncooked portion flow underneath. When eggs are nearly set, spoon potato mixture over half of the omelet. Fold omelet over filling. Cover and cook for 1-2 minutes or until heated through.
Nutrition Facts : Calories 555 calories, Fat 39g fat (19g saturated fat), Cholesterol 527mg cholesterol, Sodium 1635mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 31g protein.
CANADIAN BACON AND POTATO OMELET
This omelet is based on a recipe I saw in Redbook magazine that was a take on IHOP's Country Omelet. This version is now mine, lol. Theoretically, this is one serving but it served the two of us just fine.
Provided by GrammaMikki
Categories Breakfast
Time 20m
Yield 1-2 serving(s)
Number Of Ingredients 14
Steps:
- Whisk together eggs, egg whites, canadian bacon, cilantro, salt and pepper. Set aside.
- In non-stick skillet, add oil and saute onion for 1 minute then add potatoes and cook over medium heat until browned, about 5 minutes. Remove potatoes to a plate and set aside.
- Melt butter in the skillet and pour in egg mixture. The eggs should begin to set around the edges almost immediately. Lift edges and tilt skillet to allow uncooked egg to roll under cooked eggs. Continue until eggs are set.
- Sprinkle eggs with cheese and add potatoes to top of omelet then fold eggs over to enclose cheese and potatoes. Remove to a plate.
- At this point, I cut the omelet in half and place on two plates. I sprinkle a bit more cheese over top of omelet, add a dollop of sour cream and a sprinkling of pico de gallo.
- NOTE: I recently read a tip to cut the heat in jalapinos without sacrificing the flavor -- After seeding the peppers place in abowl of hot tap water for 10-20 minutes to soak out pepper oils which hold the heat of the peppers.
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