TOMATO & POTATO OMELETTE ( CYPRUS DISH )
A traditional Cyprus last-minute dish called Pomilorotigania in Greek ('fried tomato'). Easy and quick to make. Serve with bread or toast.
Provided by NanaGreekcook
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Cut the potatoes into thin slices.
- Deep fry them in oil in a large pan.( You can use olive oil or any other kind of cooking oil.).
- When the potatoes are cooked, remove them from the pan.
- Throw away the oil, leaving just a few drops of oil in the pan.
- Put the pan back on the stove and add the tomatoes.
- Simmer for a few minutes and season.
- Add the potatoes and the eggs and stir until the eggs are cooked.
- Remove from the pan and serve.
BOMBAY POTATO OMELETTE
Make this comforting Bombay potato omelette as an easy lunch or simple supper. To serve, top with a drizzle of yogurt or raita and some chilli sauce
Provided by Good Food team
Categories Lunch, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat most of the oil in a pan. Fry the onion for 10 mins until starting to caramelise, then add the potato and fry for a further 8 mins until the edges are beginning to crisp. Add the curry powder, most of the nigella seeds, some seasoning and a splash of water. Cook for 1-2 mins, then scoop the mixture onto a plate. Wipe out the pan with kitchen paper.
- Increase the heat and add the remaining oil to the pan. Add the eggs and some seasoning, then use a spatula to stir a few times. Leave to cook for 30 seconds. Pile the potato filling onto one side of the omelette while the top is still a little soft. Fold the omelette over to cover the filling and cook for a final 1-2 mins, if you like your omelette set all the way through. To serve, top with a drizzle of yogurt or raita and some chilli sauce, if you like.
Nutrition Facts : Calories 510 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 0.7 milligram of sodium
EASY POTATO OMELET RECIPE
Baked potato frittata with fresh herbs warm Middle Eastern spices. For a fluffy potato omelet, salt the eggs before cooking and add a little baking powder to the egg mixture when whisking. If you like, use russet or sweet potatoes instead of gold potatoes.
Provided by Suzy Karadsheh
Categories Breakfast
Number Of Ingredients 12
Steps:
- Adjust a rack in the middle of the oven and preheat to 375 degrees F.
- In a 10-inch cast iron or oven-safe skillet heat about 2 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking.
- Add the cubed potatoes, green onions, and garlic. Season with kosher salt, coriander, Aleppo pepper, paprika, and turmeric. Cook, tossing regularly, for about 5 to 10 minutes, or until the potatoes are tender and cooked through (manage your heat to make sure the garlic does not burn).
- In a mixing bowl, whisk together the eggs and fresh herbs. Add a big pinch of kosher salt and a little baking powder (about ¼ teaspoon), if you like.
- Pour the egg mixture over the potatoes in the skillet and watch for the edges and bottom to settle a bit (about 3 to 4 minutes or so).
- Transfer the skillet to the heated oven. Bake the potato omelet for about 8 to 10 minutes or until the eggs are fully cooked through and the top is no longer runny).
Nutrition Facts : Calories 176.2 kcal, Carbohydrate 16.4 g, Protein 7.7 g, Fat 9.1 g, SaturatedFat 2.1 g, TransFat 0.1 g, Cholesterol 163.7 mg, Sodium 78.9 mg, Fiber 2.4 g, Sugar 1 g, UnsaturatedFat 6.5 g, ServingSize 1 serving
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
HERB OMELETTE WITH FRIED TOMATOES
Make a perfect, protein-rich brunch or breakfast for two people. This healthy omelette can be on the table in just 10 minutes, served with juicy tomatoes
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 10m
Number Of Ingredients 5
Steps:
- Heat the oil in a small non-stick frying pan, then cook the tomatoes cut-side down until starting to soften and colour. Meanwhile, beat the eggs with the herbs and plenty of freshly ground black pepper in a small bowl.
- Scoop the tomatoes from the pan and put them on two serving plates. Pour the egg mixture into the pan and stir gently with a wooden spoon so the egg that sets on the base of the pan moves to enable uncooked egg to flow into the space. Stop stirring when it's nearly cooked to allow it to set into an omelette. Cut into four and serve with the tomatoes.
Nutrition Facts : Calories 204 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 0.5 milligram of sodium
OMELETTE WITH FRESH TOMATOES
Make and share this Omelette With Fresh Tomatoes recipe from Food.com.
Provided by littlemafia
Categories One Dish Meal
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large frying pan and add the prepared tomatoes and the herbs.
- Stir a little and let them cook gently for 5-8 minutes until all the liquid evaporates.
- Stir in some seasoning and the sugar and add the seasoned beaten eggs, pouring them evenly all over the tomatoes.
- Stir gently with a fork and cook slowly for 3-4 minutes until the eggs are cooked but not too solid.
Nutrition Facts : Calories 363, Fat 30.2, SaturatedFat 6, Cholesterol 372, Sodium 153.7, Carbohydrate 9.6, Fiber 2.8, Sugar 6.3, Protein 14.6
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