TORTILLA ESPAñOLA (POTATO AND ONION FRITTATA)
A layered tart of potato, onion, and egg cooked in a skillet is a perfect one-dish meal. Add ham, sausage, bacon, or cheese as variations.
Provided by Marian Blazes
Categories Appetizer
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Peel the potatoes and slice thinly (about 1/4 inch thick) using a mandoline or a very sharp knife, or cut them into 1/2-inch cubes.
- Place the cut potatoes into a bowl and cover them with salted water. Soak for about 15 minutes.
- Slice the onion thinly.
- In a large, deep, nonstick, ovenproof skillet, heat 2 tablespoons of the oil over medium heat. Add the sliced onion and cook until the onion is soft, fragrant, and turning golden.
- Drain the potatoes and pat them dry.
- In a large bowl, toss the potatoes with the remaining 2 tablespoons of oil and season with salt and pepper. Reserve the bowl.
- Add the potatoes to the onion in the skillet.
- Cover and cook the potatoes over low heat until tender, stirring occasionally to keep them from sticking to the pan and burning.
- In the reserved large bowl, whisk together the eggs and cream, seasoning with salt and pepper.
- Pour the cream and egg mixture over the potatoes and onion in the skillet. Sprinkle chopped parsley or cilantro over the eggs and potatoes, if using.
- Cook the mixture over low heat until the eggs seem mostly set, being careful not to burn them, about 5 to 8 minutes.
- Carefully flip the frittata by turning a plate upside down over the skillet.
- Turn the skillet over so the frittata falls onto the now right-side-up plate.
- Slide the frittata from the plate back into the skillet so the browned side is facing up and cook over low heat for a few more minutes.
- Cut the tortilla into wedges to serve.
Nutrition Facts : Calories 338 kcal, Carbohydrate 28 g, Cholesterol 263 mg, Fiber 3 g, Protein 12 g, SaturatedFat 6 g, Sodium 207 mg, Sugar 3 g, Fat 20 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
LOADED BAKED POTATO EGG ROLLS RECIPE - (4.5/5)
Provided by Lsweetnell
Number Of Ingredients 9
Steps:
- Combine cooled mashed potatoes, bacon bits, green onions, egg, onion powder, garlic powder in a large bowl and shredded cheese if you are substituting for string cheese). Mix until well combined. Wrap about 3 tablespoons of the mashed potato mixture around each stick of cheese (or you could put in a cup of shredded cheddar into the mixture, or a chunk of cheddar instead of string cheese) trying to ensure it is completely covered (this helps prevent leaks). Lay each egg roll wrapper out with a corner pointing towards you. Place your mashed potato and cheese filling in the center of each wrapper. Fold in the sides and roll the wrapper tightly. Use a dab of water to secure the tip of the wrapper. (If you don't know how to roll an egg roll it usually shows on the package). Note: It is important to make sure the sides of the wrapper are tucked in holding the ingredients in. If they leak, it can cause splattering. Preheat oil to 350 degrees. Fry each egg roll for about 4-5 minutes or until browned and crispy. You could also bake these for 20 minutes on 350. Serve hot with sour cream for dipping.
BAKED CHEDDAR EGGS & POTATOES
I love making breakfast recipes with eggs for dinner, especially this combo with potatoes and cheese that's started in a skillet on the stovetop and then popped into the oven to bake. -Nadine Merheb, Tucson, Arizona
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With the back of a spoon, make 4 wells in the potato mixture; break 2 eggs into each well., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, about 1 minute.
Nutrition Facts : Calories 395 calories, Fat 23g fat (12g saturated fat), Cholesterol 461mg cholesterol, Sodium 651mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.
CRISPY MASHED POTATO EGG ROLLS
Provided by Food Network
Categories appetizer
Time 40m
Yield approximately 10 egg rolls
Number Of Ingredients 4
Steps:
- Fit a large Dutch oven with a deep-frying thermometer. Pour in the oil and bring to 325 degrees F over medium-low heat. Line a plate with paper towels.
- Position an egg roll wrapper with a corner facing towards you. Place 3 heaping tablespoons mashed potatoes in the center of the wrapper. Cover with a heaping teaspoon Cheddar and use your fingers to mold the filling into a rectangular shape. Fold the bottom corner up over the filling, tucking it to cover the filling. Fold in the left and right corners to meet in the middle. Dampen the corner farthest from you with water, then continue to roll up. Use a little more water to seal the seam. Continue with the remaining wrappers and filling.
- Gently drop the egg rolls in batches in the hot oil, seam-side down. Cook, turning the rolls to brown evenly, until deeply golden brown, 3 to 5 minutes. Drain on the paper towels and serve hot.
POTATO AND ONION EGG ROLLS
These are a holiday tradition in my house, my family and friends just love these, of coarse you can make them any time of year LOL! To save tons of time prepare your onion mixture and then freeze the onions until ready to use, or make a day ahead and refrigerate. This recipe should make around 20 egg rolls, I most always double it to make 30. Use only russet potatoes or Yukon Gold for this
Provided by Kittencalrecipezazz
Categories Potato
Time 2h10m
Yield 20 blitzes
Number Of Ingredients 9
Steps:
- Using a large skillet (or electric frypan) heat oil and then add in onions and sugar.
- Cover skillet and cook until onions are well browned, stirring frequently (this should take about 20-25 minutes to well brown and caramelize, the onions must be browned!).
- Season the onions with salt and black pepper; cool completely (at this point you can refrigerate 24 hours or place into a container and freeze the onions until ready to use).
- Meanwhile place the cubed potatoes on a vegetable steamer rack and steam in a covered pot over boiling water until tender (about 15-20 minutes).
- Transfer the potatoes to a large bowl.
- Add in milk and mash until smooth.
- Season the potatoes with salt and pepper.
- Mix in HALF the onions (the remaining onions will be served on the side).
- Place an egg roll wrapper (trim the ends to make rounds) on a surface, then brush the edges with egg white.
- Arrange about a scant 1/3 cup of the potato/onion filling in a 3-inch log horizontally just below the center.
- Fold the bottom of dough over the filling, the roll up the wrapper to enclose the filling completely.
- Repeat with remaining filling and wrappers.
- Heat oil in a heavy large skillet over medium-low heat.
- Working in batches add in eggrolls (seam-side down) and fry until heated through and golden brown and crisp on all four sides (this should take about 10 minutes per batch).
- Repeat with remaining eggrolls.
- Drain on paper towels.
- Arrange eggrolls on plates.
- Serve with sour cream and remaining onions.
- Delicious!
Nutrition Facts : Calories 219.7, Fat 5.3, SaturatedFat 1.7, Cholesterol 9.1, Sodium 208.7, Carbohydrate 37.7, Fiber 3, Sugar 3.7, Protein 5.8
ANYTIME EGGS & POTATOES
Egg and chips get a morning makeover with this perfect campers' brunch or breakfast recipe
Provided by Mary Cadogan
Categories Breakfast, Brunch
Time 50m
Number Of Ingredients 6
Steps:
- Cut the potatoes into medium-sized chips, then dry in a clean tea towel. Heat the oil in a large frying pan, add the potatoes and onion, and cook fairly gently for 20-25 mins, stirring occasionally, until the potatoes are cooked and golden. Season well.
- Make 2-4 spaces in the pan and crack in the eggs. Cook until the whites are set, then break the yolks. Sprinkle with paprika and parsley, and serve from the pan.
Nutrition Facts : Calories 457 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.3 milligram of sodium
POTATO ONION ROLLS
From a Pillsbury booklet. Dangerously addictive. I always cut the recipe in 1/2 and I used the bread maker instead of doing it by hand.
Provided by MsPia
Categories Yeast Breads
Time 2h30m
Yield 24 rolls, 24 serving(s)
Number Of Ingredients 9
Steps:
- Lightly spoon flour into measuring cup; level off.
- In a large bowl combine 1 1/2 cup flour, potato flakes, sugar, salt and yeast; mix well.
- In a medium saucepan heat milk, butter and onions until very warm (120 to 130 F).
- Add warm liquid and eggs to flour mixture.
- Blend at slow speed until moistened; beat 3 minutes at medium speed.
- By hand, stir in 2 to 2 1/2 cups flour until dough pulls cleanly away from sides of bowl.
- On floured surface, knead in 1 cup flour until dough is smooth and elastic, about 5 minutes.
- Place dough in a greased bowl; cover loosely with plastic wrap and cloth towel.
- Let rise in a warm place (80 to 85 F) until light and doubled on size, 30 to 45 minutes.
- Grease 13x9-inch pan or two 9-inch round cake pans.
- Punch down dough several times to remove all air bubbles.
- Divide dough into 24 equal pieces; shape into balls.
- Place in greased pan. Cover, let rise in warm place until light and doubled in size, 15 to 30 minutes.
- Heat oven to 375°F Uncover dough. Bake at 375 for 25 to 35 minutes or until golden brown. Immediately remove from pan; cool on wire rack.
Nutrition Facts : Calories 162.7, Fat 5.3, SaturatedFat 3.1, Cholesterol 30.6, Sodium 240, Carbohydrate 24.3, Fiber 1, Sugar 1.8, Protein 4.2
SWEET POTATO & CARAMELISED ONION ROLLS
Try these vegan pastries for a plant-based version of sausage rolls. Wrapped in golden pastry, harissa adds a delicious spice to the sweet potato and red onion
Provided by Liberty Mendez
Categories Snack
Time 1h10m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Pierce the sweet potatoes all over with a fork, then cook in the microwave on high for 8-10 mins until softened. Or, bake in the oven for 50 mins-1 hr, turning halfway through. Leave to cool a little, then cut in half and scoop the flesh into a bowl. Leave to cool completely.
- Meanwhile, heat the oil in a frying pan over a medium heat and cook the red onions and a pinch of salt for 10-12 mins, stirring occasionally until softened and caramelised. Add the garlic, harissa and tomato purée and fry for 2 mins more. Tip the mix into the bowl with the sweet potato along with the coriander, then mash together. The filling should be mostly smooth, but not a purée. Season and leave to cool completely.
- Unroll the pastry sheet and cut in half lengthways into two long rectangles. Spoon half the filling down the middle of one of the rectangles and form it into a long sausage shape. Brush the edges of the pastry with a little of the milk, then fold the empty half of the pastry over the filling and press the edges to seal. Crimp using a fork to ensure the filling is enclosed, then repeat with the remaining filling and remaining rectangle of pastry.
- Cut the pastry along the length into 7cm-long rolls, then arrange, spaced apart, on a large baking tray lined with baking parchment. The rolls can now be frozen on the tray. Once solid, put in a freezerproof container and freeze for up to three months. Brush with more milk, then sprinkle with the nigella seeds. Cut small slashes into the top of each roll. Bake for 25-30 mins (or 40 mins from frozen), turning halfway through, until golden.
Nutrition Facts : Calories 193 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
POTATOES AND EGGS
Make and share this Potatoes and Eggs recipe from Food.com.
Provided by Mimi Bobeck
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in large nonstick ovenproof or cast iron skillet over medium heat. Fry the potatoes until tender and golden brown. Add the onion and salt and pepper. Continue to cook until the onion is translucent, about 3 to 4 minutes.
- Meanwhile, whisk together the eggs, cheese, parsley, and salt and pepper in a large bowl. Add the egg mixture to the potatoes and onions. Cook, shaking the pan and gently moving the mixture from side to side with a rubber spatula as some of the liquid from the top reaches the bottom of the pan.
- Cook until the bottom is set and beginning to brown and the top is still loose, 2 to 3 minutes. Flip the eggs by sliding them onto a plate. Then invert and slide the eggs back into the pan, cooked side up. Cook until the eggs are set, 2 to 3 minutes more, shaking the pan often to prevent sticking.
- If you prefer, rather than inverting the eggs, you can place the skillet under the broiler for 2 to 3 minutes until the top is set and lightly browned. Unmold onto a plate, cut into wedges, and serve.
POTATO EGG BAKE
No one will ever guess that this nutritious, mouthwatering breakfast bake is lighter! Potatoes give it a hearty base, and the cheese and veggies pile on color and wonderful flavor. -Rena Charboneau, Gansevoort, New York
Provided by Taste of Home
Time 55m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender; drain., Spread potatoes in a greased 13x9-in. baking dish. Top with the broccoli, onions and red pepper. , In a large bowl, whisk the remaining ingredients until blended. Pour over vegetables. Bake, uncovered, until center is set, 35-40 minutes.
Nutrition Facts : Calories 235 calories, Fat 9g fat (4g saturated fat), Cholesterol 174mg cholesterol, Sodium 555mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges
More about "potato and onion egg rolls food"
LOADED MASHED POTATO EGG ROLLS
From spendwithpennies.com
5/5 (25)Total Time 15 minsCategory AppetizerCalories 208 per serving
- Combine cooled mashed potatoes, bacon bits, green onions, egg, onion powder, garlic powder and pepper in a large bowl. Mix until well combined.
- Wrap about 3 tablespoons of the mashed potato mixture around each stick of cheese trying to ensure it is completely covered (this helps prevent leaks).
- Lay each egg roll wrapper out with a corner pointing towards you. Place your mashed potato and cheese filling in the center of each wrapper. Fold in the sides and roll the wrapper tightly. Use a dab of water to secure the tip of the wrapper. (If you don’t know how to roll an egg roll it usually shows on the package).
- Note: It is important to make sure the sides of the wrapper are tucked in holding the ingredients in. If they leak, it can cause splattering.
EGG AND POTATO BREAKFAST SCRAMBLE
From cookieandkate.com
DINNER POTATO ROLLS {SOFT & FLUFFY}
From simplyrecipes.com
POTATO AND ONION BAKE (BOULANGèRE POTATOES)
From sprinklesandsprouts.com
CARAMELIZED ONION & POTATO SCRAMBLE RECIPE
From eggs.ca
IFOOD.TV
POTATOES, ONIONS AND EGGS - RECIPE - COOKS.COM
From cooks.com
MUFFIN AND EGG TORTILLA RECIPES FOR MOTHER'S DAY
From bostonglobe.com
POTATO AND ONION EGG TORTILLA
From splendidtable.org
CHEESE & ONION ROLLS WITH PUFF PASTRY
From feastgloriousfeast.com
LOADED MASHED POTATO EGG ROLLS RECIPE
From recipes.net
CHEESE, POTATO AND ONION ROLLS
From deliciousmagazine.co.uk
EASY POTATO CHICKEN NUGGETS
From delishph.com
STIR-FRIED CURRY NOODLES WITH EGGS AND GREENS
From bonappetit.com
SCRAMBLED EGGS WITH POTATOES AND ONIONS
From egglandsbest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love