PRESIDENT NIXON'S SPANISH OMELET
Make and share this President Nixon's Spanish Omelet recipe from Food.com.
Provided by carrie sheridan
Categories Breakfast
Time 45m
Yield 1 omelet, 1 serving(s)
Number Of Ingredients 16
Steps:
- Heat olive oil in 1-quart saucepan.
- Add onions and garlic and saute for 2 minutes, or until golden brown.
- Add julienned green pepper, cover and simmer for 2 minutes.
- Add diced tomatoes.
- Stir in bay leaf, lemon juice, salt and sugar and tabasco sauce.
- Bring to a boil, stirring constantly.
- Simmer on low-to-medium for 10 minutes, stirring often.
- Remove from heat.
- Remove bay leaf.
- Use at once OR store in the refrigerator in a covered jar.
- Heat 1 tsp butter in an 8-inch frying pan.
- Break eggs into a small bowl, season with salt and pepper.
- Beat eggs well.
- Pour into the hot skillet and cook over low heat for 1 minute.
- Using a plastic or wooden spoon to stir eggs, gently move the pan in a circular motion for 1-2 minutes or until the eggs begin to pff up around the edges.
- Spoon the warm spanish sauce into the center of the eggs and sprinkle with the chopped parsley.
- Continue cooking for 1 minute, or until the bottom of the omelet is firmly set.
- Tip the pan and use a fork to fold the omelet in half.
- Lift the whole thing out with a spatula onto a serving dish.
- Garnish with parsley sprig and serve at once.
- Serve with toasted whole grain bread, warm rolls or corn bread.
- If you make a LOT of the spanish sauce and keep it in the refrigerator, then you can make spanish omelets in a Flash of the Pan.
Nutrition Facts : Calories 628.8, Fat 46.6, SaturatedFat 11, Cholesterol 644.6, Sodium 2020.1, Carbohydrate 33.6, Fiber 7.2, Sugar 16.9, Protein 23.9
SPANISH POTATO OMELET
Provided by Giada De Laurentiis
Time 2h5m
Yield 6 servings
Number Of Ingredients 21
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.
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
BARBECUED CHICKEN (PRESIDENT NIXON'S)
My mother had this recipe in a VERY old cookbook. It was President Nixon's favorite recipe for chicken I think, hence the name. I make this especially when we have outdoor parties, when I can grill. I made it for my daughter's birthday party, and by the time I got around to eating, the chicken was gone!!! Everyone loves this tasty barbecued chicken! A little salty if you add all it calls for, so you might want to add less. Or you could use garlic powder rather than garlic salt. Enjoy!
Provided by TweetysCookin
Categories Chicken Breast
Time 5h15m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Melt margarine in saucepan.
- Stir in lemon juice, garlic salt, oregano and paprika.
- Put pieces of chicken in tupperware or dishes to marinate in, and sprinkle with salt and pepper.
- Pour marinade over the chicken and cover it.
- Marinate for at least 4 hours (I do mine overnight), turning over occasionally.
- Place on grill above hot coals.
- Cook until tender, occasionally turning and brushing with marinade.
- Allow 45-75 minutes total cooking time, depending on size of chicken and distance from the coals.
Nutrition Facts : Calories 1203.6, Fat 92.2, SaturatedFat 23.8, Cholesterol 345, Sodium 1460.9, Carbohydrate 3.4, Fiber 0.9, Sugar 0.7, Protein 86.2
TENERIFE BANANA OMELET
A tropical rendition of the classic Spanish omelet. In Spain, this is called "tortilla de platano,"- the Spanish word 'tortilla' refers to an egg dish rather than a flat bread like the Mexican tortilla. Recipe can easily be doubled and cooked in a large skillet.
Provided by BeccaB3c
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Beat eggs, salt and sugar.
- Thinly slice banana; carefully mix with eggs.
- Heat oil in small nonstick skillet.
- Pour in egg mixture; reduce heat.
- Cook until bottom of tortilla has browned.
- Invert a dinner plate over skillet and turn tortilla onto the plate.
- Slide tortilla off plate back into skillet (cooked, brown side will be up).
- Continue cooking until bottom is brown.
- Slide out of skillet onto serving plate.
- DO NOT FOLD. :).
Nutrition Facts : Calories 367.4, Fat 23.4, SaturatedFat 5.1, Cholesterol 372, Sodium 724.8, Carbohydrate 27.7, Fiber 3.1, Sugar 14.8, Protein 13.8
PRESIDENT NIXON'S DIET SPECIAL
Make and share this President Nixon's Diet Special recipe from Food.com.
Provided by Sharon123
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Arrange lettuce on plate.
- Mound cottage cheese in center.
- Set crackers around edges.
- Place the egg, vegetables or fruits around the outside of the cottage cheese in a circle.
- Enjoy!
Nutrition Facts : Calories 211.2, Fat 5.9, SaturatedFat 1.8, Cholesterol 212, Sodium 70.9, Carbohydrate 34.1, Fiber 5.4, Sugar 23.7, Protein 9.1
SPANISH OMELET
Make and share this Spanish Omelet recipe from Food.com.
Provided by Sydney Mike
Categories Breakfast
Time 25m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Wash & cut potatoes into thin slices.
- In a large skillet, heat 2 tablespoons of olive oil, then add potatoes & salt.
- Fry, stirring occasionally, perhaps about 5 minutes, until potatoes are a golden color, then remove from the skillet & spread out on a paper-towel covered platter so that much of the oil can be removed.
- In a large bowl, whisk eggs well, then to them add the potatoes, mixing well.
- Using the same skillet as before, cover the bottom of the pan with a thin layer of oil, about 1-2 tablespoons.
- Once the oil is hot, add potato & egg mixture, shaking the pan gently as you move the mixture, so that none sticks to the bottom.
- Once omelet seems to be cooked, about 10 minutes, use a large plate to tip the omelet out of the skillet. After adding a little more oil to the skillet, slide the omelet in again, this time putting it in top-side down & cooking it until the under-side is also golden.
- Serve hot or cold.
Nutrition Facts : Calories 373.6, Fat 24.8, SaturatedFat 4.6, Cholesterol 282, Sodium 296.6, Carbohydrate 26.9, Fiber 3.3, Sugar 1.7, Protein 11.4
POTATO, HAM & BLACK BEAN SPANISH OMELET
A flavor-packed version of the Spanish omelet that can be served for breakfast, brunch, lunch, dinner or as an appetizer. It's an easy, one pan dish that can be as simple or elaborate as you want. Any veggie or meat can be used but this particular combination was created for RSC # 15. Thanks to SusieD for noting the additional oil needed. I've updated the recipe to allow for that. :)
Provided by Tinkerbell
Categories Breakfast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in large skillet on medium-high heat. Add potatoes, separating slices if necessary, onions, bell pepper and roasted garlic. Spread mixture evenly over bottom of skillet, sprinkle with a bit of salt and pepper, stir and then allow to brown slightly. When bottoms are browned, turn potatoes over to brown the other sides.
- Meanwhile, in large mixing bowl whisk eggs and spices together. Stir in ham and black beans.
- When potatoes are cooked through, pour everything into the bowl with the egg mixture. Stir gently but thoroughly.
- Put the skillet back on the stove to re-heat slightly and then pour entire mixture back into the skillet. Spread out as evenly as possible and let sit for a minute. (Adjust burner temp a little lower, if needed, to keep the egg from burning.).
- When mixture begins to set, gently lift the edges with a rubber scraper or spatula and tilt the skillet to allow the wet egg to run underneath. Continue around the pan until no more egg runs & the top is beginning to set.
- When top looks only slightly wet, use a spatula to divide the mixture into wedges (4 or 6) and carefully turn each wedge over to brown the top slightly and finish cooking the egg.
- When egg is cooked, serve each wedge with dollops of sour cream and salsa.
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