SPANISH OMELETTE RECIPE BY TASTY
Here's what you need: onion, potatoes, olive oil, eggs, salt
Provided by Ellie Holland
Categories Breakfast
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat up the olive oil in a really hot pan.
- Thinly slice the onion.
- Slice the potatoes into 3-millimeters thick pieces.
- Fry the vegetables in the olive oil over high heat for 10-15 minutes until they caramelize.
- Drain the vegetables and save the olive oil for later use.
- Add 6 eggs to a bowl and whisk. Add the fried vegetables, stir, and leave to set for 15-20 minutes.
- In a nonstick pan, fry the egg mixture over high heat for 1 minute, then reduce to a low heat for 2-4 minutes.
- Cover the pan with a large plate and carefully turn the omelet out onto the plate.
- Slide the omelet back into the pan and fry for a further 3-5 minutes over low heat. To check the omelet is cooked, gently press on the centre of the omelet. If the surface springs back, it is ready.
- Repeat step 8 to remove omelet from the pan.
- Enjoy!
SPANISH SPINACH OMELETTE
The leftovers of this tasty tortilla are perfect for tomorrow's lunch - for the office or the kids' lunchbox
Provided by Good Food team
Categories Brunch, Buffet, Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 30m
Number Of Ingredients 5
Steps:
- Tip the spinach into a large colander and bring a kettleful of water to the boil. Slowly pour the water over the spinach until wilted, then cool under cold water. Squeeze all the liquid out of the spinach and set aside.
- Heat grill to high. Heat the oil in a non-stick frying pan and gently cook the onion and potato for about 10 mins until the potato is soft. While the onion is cooking, beat the eggs together in a large bowl and season with salt and pepper. Stir the spinach into the potatoes, then pour in the eggs and cook, stirring occasionally, until nearly set, then flash the omelette under the grill to set the top. Ease the omelette on to a plate, then flip over back into the pan. Finish cooking the omelette on the underside and turn out onto a board. Serve cut into wedges.
Nutrition Facts : Calories 209 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.46 milligram of sodium
SPANISH OMELETTE
Found this recipe on the internet. It had ingredients that I like and was stated to be a typical spanish omelette. Update: This is just the basic start, use this and then add seasonings, vegetables and meats and/or cheeses to suit your taste. After cooking it you might want to add ketchup, salsa or hot pepper sauce, be creative!!!!
Provided by diner524
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Peel potatoes.
- Cut potatoes and onion into small cubes.
- Add salt (to taste) to potatoes and fry them until they are lightly crunchy. in olive oil.
- About the last 5 mins of cooking add the onion to the potatoes. When tender, transfer potatoes and onion to papertowels to drain.
- Beat the eggs with a pinch of salt.
- Lightly coat frying pan with olive oil. Add the eggs, potatoes and onions and cook over low heat, flipping omelette once to cook other side.
- Cooking is a creative process, and this recipe lends itself to your creativity! Add spices, herbs, meats, veggies and cheese to your taste. This is just the base to a Spanish omelette!
10-MINUTE SPINACH OMELET
This delicious spinach omelet recipe is ready in just 10 minutes for a nutritious breakfast. Eggs and cheese help pack it with protein, while fresh dill boosts its flavor.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Omelet Recipes
Time 10m
Number Of Ingredients 5
Steps:
- Whisk eggs in a small bowl. Heat oil in a small skillet over medium-high heat, tilting to coat the pan. Pour in the eggs and immediately stir with a rubber spatula or fork for 5 to 10 seconds. Then push the cooked portions at the edge toward the center, tilting the pan to allow uncooked egg to fill in around the edges. Continue to cook until almost set and the bottom is light golden, about 1 minute total.
- Remove from heat and top half the omelet with spinach and Cheddar. Fold the other half over the filling. Slide the omelet onto a plate and sprinkle dill on top.
Nutrition Facts : Calories 255 calories, Carbohydrate 3 g, Cholesterol 86 mg, Fat 19 g, Fiber 1 g, Protein 17 g, SaturatedFat 6 g, Sodium 278 mg
SPANISH TORTILLA
This classic Spanish dish is very versatile and quick to whip up. The tortilla (or Spanish omelette) can be served hot or cold and is a fantastic way of using up all kinds of ingredients - simply add in any leftover vegetables, crumbled or grated cheese, jarred red peppers or cooked sausage. They'll all taste great, so get experimenting!
Provided by Anna Jones
Categories Snacks Jamie Magazine Eggs Alfresco Dinner Party Spanish
Yield 6
Number Of Ingredients 4
Steps:
- Peel the potatoes using a speed-peeler, then carefully cut them into thin slices. Pat the potato slices dry with a clean tea towel.
- Peel and finely slice the onion. Drizzle 2 tablespoons of oil into a small frying pan over a medium heat, then add the onion and potatoes.
- Turn the heat down to low and cook for 25 to 30 minutes, or until the onions are turning golden and the potato slices are cooked through. Try not to stir it too much or the potatoes will break up - just use a fish slice to flip them over halfway through.
- Crack the eggs into a mixing bowl, season with a tiny pinch of sea salt and black pepper, then whisk together with a fork.
- When the onions and potatoes are cooked, remove the pan from the heat and carefully tip them into the eggs. Transfer the mixture back into the frying pan and place it over a low heat. Cook for around 20 minutes, or until there's almost no runny egg on top.
- Use a fish slice to slightly lift and loosen the sides of the tortilla. Carefully flip the pan over a dinner plate and tip out the tortilla, then slide it back into the pan and cook for another 5 minutes, or until golden and cooked through.
- Turn out the tortilla onto a serving board, then cut into 6 wedges and serve hot or cold with a simple green salad.
Nutrition Facts : Calories 458 calories, Fat 26.1 g fat, SaturatedFat 5.5 g saturated fat, Protein 21.7 g protein, Carbohydrate 36.6 g carbohydrate, Sugar 6.9 g sugar, Sodium 0.8 g salt, Fiber 5 g fibre
SPINACH OMELETTE
Here is the thing about this spinach omelette. It's amazingly simple, easy-to-cook, healthy, and with a great balance of flavours. It's DELICIOUS!
Provided by The Take It Easy Chef
Categories Breakfast
Time 15m
Number Of Ingredients 8
Steps:
- Prep the ingredients. Wash and chop the spinach leaves. Don't let the leaves go dry. Leave some water. Thinly slice the garlic. Crack the eggs into a bowl, and add a tablespoon of milk. Add a pinch of salt, and whisk the eggs gently just enough for the yolk to mix well.
- Heat a cast iron skillet (or any other frying pan), and add the chopped spinach, garlic, and sprinkle some salt. Let the leaves wilt, and take them off the skillet.
- Pour a teaspoon olive oil on the pan, and spread it evenly with a spatula. Reduce the flame to medium, and pour the egg mixture. Tilt the pan and let the eggs spread evenly. As soon as the omelette start to set, lift near the edges with the spatula so that the uncooked eggs can reach the bottom of the pan. Once the center starts to set, top half of the omelette with the cooked spinach and garlic. Now sprinkle the grated cheese on top of it.
- Lower the flame, and cook further. Wait for the cheese to start melting, and once the omelette starts to get detached from sides, fold in half. Gently slide the omelette to a plate.
BABY SPINACH OMELET
Tender baby spinach, Parmesan cheese, and a little nutmeg are cooked with eggs. A carb-cutter's perfect start for the day.
Provided by HOLLYJUNE
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- In a bowl, beat the eggs, and stir in the baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper.
- In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.
Nutrition Facts : Calories 186 calories, Carbohydrate 2.8 g, Cholesterol 378.6 mg, Fat 12.3 g, Fiber 0.8 g, Protein 16.4 g, SaturatedFat 4.5 g, Sodium 278.7 mg, Sugar 1.3 g
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.
SPANISH OMELETTE
Tortilla, or Spanish omelette, can be served as a main course or, because it is good served cold, it makes excellent picnic food. In Spain they serve it as tapas, cut into small cubes and speared with cocktail sticks - lovely with chilled amontillado sherry. Each serving provides 347 kcal, 17g protein, 20g carbohydrates (of which 3g sugars), 21.5g fat (of which 4.5g saturates), 2.5g fibre and 0.8g salt.
Provided by Delia Smith
Categories Light meals & snacks
Yield Serves 3
Number Of Ingredients 5
Steps:
- Thinly pare the potatoes using a potato peeler and slice them into thin rounds; work quickly because you don't want the slices to brown. Rub the slices in a clean tea towel to dry them.
- Heat 2 tablespoons of olive oil in the frying pan and, when it's smoking hot, add the potatoes and onions. Toss them around in the oil to get a good coating, then turn the heat right down to its lowest setting, add a generous sprinkling of salt and pepper, put a lid on the frying pan and cook gently for 20 minutes, or until tender. Turn them over halfway through and shake the pan from time to time, as they are not supposed to brown very much but just gently stew in the oil.
- Meanwhile, break the eggs into a large bowl and, using a fork, whisk them lightly - it's important not to overbeat them. Finally, add some seasoning. Tip the onions and potatoes into the eggs in the bowl.
- Put the frying pan back on the heat, add the rest of the oil and turn the heat back up to medium. Mix the potatoes and eggs thoroughly before pouring them into the frying pan and turning the heat down to its lowest setting. Now forget all about French omelettes and be patient, because it's going to take 20-25 minutes to cook slowly, uncovered.
- Every now and then draw the edge in gently with a palette knife, as this will give it a lovely rounded edge. When there is virtually no liquid egg left on the surface of the omelette, turn it over to cook the other side. To do this, place a flat lid or plate over the pan, carefully invert both so that the omelette is on the lid or plate. Put the pan back on the heat and use the palette knife to gently ease the omelette back in. Give it about 2 minutes more, then turn the heat off and leave it for a further 5 minutes to settle. It should then be cooked through but still moist in the centre. Serve hot or cold, cut in wedges, with a salad and a glass of Rioja - it's brilliant.
Nutrition Facts : Calories 347kcal, Carbohydrate 20g, Fat 21.5g, Fiber 2.5g, Protein 17g, SaturatedFat 4.5g, Sugar 3g
SPANISH OMELETTE OR TORTILLA
Get ready to master the Spanish Omelette, aka Tortilla, with this easy-to-follow recipe. Including detailed instructions and photos for each step of the process. You'll be a master of the feared tortilla flip on your very first try!
Provided by Joanna Cismaru
Categories Breakfast
Time 35m
Number Of Ingredients 7
Steps:
- Mix eggs: Whisk the eggs well in a large bowl with salt and pepper to taste.
- Fry potatoes: Heat the olive oil in a non-stick skillet, 10-12 inches in diameter, over medium-high heat. Add the potatoes, then fry until soft and golden brown. Transfer the potatoes from the skillet to the egg bowl using a slotted spoon.
- Fry onion: Add the onion to the same skillet, and fry for 3-5 minutes until golden. Transfer the onion from the pan the same bowl with the eggs and potatoes and drain the oil, leaving a few tablespoons in the skillet. Gently stir the potatoes with the onion and eggs.
- Cook & flip: Pour the egg mixture into the skillet and reduce the heat to low. Use a spatula to even out the surface. Cover with a lid and cook for 3-4 minutes until the edges are completely set. Loosen the edges with a spatula. Place a large plate over the omelette, and use your hand to carefully hold the plate against the omelette. Firmly grip the skillet handle and in one swift motion, flip the omelette over onto the plate.
- Finish: Slide the omelette off the plate back into the skillet, with the cooked side now facing upwards. Cook for another 3-4 minutes until completely cooked through.
- Serve: Remove the omelette from the pan by either sliding it out onto a plate, or you can repeat the flipping step with a large plate. Garnish with chives and serve.
Nutrition Facts : ServingSize 1 serving, Calories 291 kcal, Carbohydrate 16 g, Protein 7 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 164 mg, Sodium 262 mg, Fiber 2 g, Sugar 2 g
23 BEST OMELETTES RECIPE COLLECTION
These omelette recipes make the perfect meal any time of the day! From ham and cheese to spinach and feta to chili and cheese, the possibilities are endless with omelettes.
Provided by insanelygood
Categories Breakfast Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an omelette in 30 minutes or less!
Nutrition Facts :
SPANISH SPINACH OMELETTE
Make and share this Spanish Spinach Omelette recipe from Food.com.
Provided by Sarah_Jayne
Categories Breakfast
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Tip the spinach into a large colander and bring a kettleful of water to the boil.
- Slowly pour the water over the spinach until wilted, then cool under cold water. Squeeze all the water out.
- Heat grill/broiler to high.
- Heat the oil in a non-stick frying pan and gently cook the onion and potato for about 10 minutes until the potato is soft.
- While the onion is cooking, beat the eggs together in a large bowl and season with salt and pepper.
- Stir the spinach into the potatoes.
- Pour in the eggs and cook, stirring occasionally, until nearly set.
- Flash the omelette under the grill/broiler to set the top.
- Ease the omelette on to a plate, then flip over back into the pan.
- Finish cooking the omelette on the underside and turn out onto a board.
- Serve cut into wedges.
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HOW TO MAKE A SPINACH OMELETTE - EASY - FOOD …
From food.onehowto.com
5/5 (5)
- The first step to know how to make a spinach omelette is to thoroughly wash the vegetables so that they are completely clean, with no dirt or debris. You should put a pot of water on the hob and when the water boils, add the spinach so that they cook well. Add a little salt and oil so the vegetables are tastier.After 5 minutes of cooking the spinach, set them aside and drain them with the help of a strainer removing all the water that may have been accumulated in the vegetables. Crush the spinach leaves to remove the water.
- Now, peel the garlic and cut into small pieces, if you want you can even crush it. Put two tablespoons of olive oil in a pan and light the hob; when you see that the oil is hot, pour the garlic and let it sauté for 1 or 2 minutes. Remove the pieces of garlic from the oil but keep the oil in the pan as you will use it to make the spinach omelette.
- While the sauce is cooking, beat the eggs with the help of a whisk until the mixture is fluffy. Cut the cooked spinach into pieces and mix with beaten eggs, stir everything so that all the ingredients are mixed together and add a little salt and pepper to taste.
- Now pour this mixture of spinach omelette into the pan with the oil over low heat and make sure the edges don't burn. With the help of a spatula you can lift up the mixture and turn it so that it is cooked on both sides.
HOW TO MAKE A SPANISH VEGETABLE OMELETTE - RECIPE - …
From food.onehowto.com
5/5 (5)
- Grab all your vegetables, the ones you like the most, the ones you want to make your tortilla with, or the ones we suggest, if you want to make it with the vegetables that are used in a traditional Spanish omelette. Wash them well under cold water, chop them up in tiny pieces or thin slices, whichever you prefer. Make sure that they are well rinsed and drained.
- Then, beat two or three eggs or maybe more, depending on how many people will eat the omelette and how many vegetables you will put in the omelette. The more eggs you use, the fluffier your omelette will be.
- At the same time, put a frying pan on low heat. Pour in oil and leave it tp heat up. Once you are ready, add the vegetables and sauté them. Mix them up, leave them to rest and avoid them becoming hard. The vegetables should be well cooked but soft, not well done.
- If you want, you can boost the flavor of your vegetables with a little wine for taste, a pinch of salt and spices you think can compliment your vegetables. If desired, add a teaspoon of tomato sauce, but bear in mind that the omelette will turn red.
SPINACH AND ONION TORTILLA RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine Spanish RecipesCategory Omelette RecipesServings 4Total Time 25 mins
- Heat the oil in a large frying pan with an ovenproof handle and fry the onion until soft and pale golden. Add the spinach and sauté for a couple of minutes to wilt the leaves.
- Pour the egg mixture into the pan, turn the heat down to its lowest setting and cook the tortilla, uncovered, for about 8 minutes, until there is only a little runny egg left on the top.
- Sprinkle the grated cheese over the top and melt under the preheated grill for 1-2 minutes, until the top is golden and bubbling.
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