Ww 6 Points Spanish Omelet Food

SPANISH OMELETTE (TORTILLA ESPAñOLA)

Steps:

• Preheat oven to 350 degrees F. Using a knife, peel the onion (discard onion skin in a bowl for easy clean-up), then remove both ends and cut in a medium dice. Heat a non-stick, oven-proof skillet over medium heat. Add olive oil followed by chopped onions and 1 teaspoon salt. Stir and cook until the onions are soft and lightly caramelized, about 10 minutes. Stir the onions occasionally as they cook.
• Slice the potato (leave peel on), then dice the same size as the onions (cut away and discard any blemishes on the potato). Set aside. Crack eggs into a bowl, whisk and set aside. When onions are lightly caramelized, remove from heat. Place a strainer over a bowl and strain the onions from the oil, reserving oil. Set onions aside. Place oil back into the pan, turn heat to high until oil is slightly smoking, 2-3 minutes (hot oil will keep the potatoes from sticking). Add potatoes and 1 teaspoon salt. Stir and cook until potatoes are soft and golden brown, 7-8 minutes (test for doneness by tasting one!).
• Strain potatoes from the oil, reserving oil. Add potatoes to the onions and keep the skillet warm over low heat (It's important to have no trace of onions or potatoes in the skillet or the omelette will stick). Stir beaten eggs into the potato onion mixture. Turn heat to high, add about 1 tablespoon of the oil back to the pan. When the oil begins to smoke, add egg mixture. Using a rubber spatula gently move the eggs around in the pan to distribute the heat. Turn heat to low and let the omelette set around the edges, 1-2 minutes. Transfer omelette to the oven. It will bake a total of 4-5 minutes. First, to set the eggs, 2- 2 ½ minutes.
• When the omelette is set all over, remove from the oven to flip and cook on the other side. Shake slightly to make sure it isn't sticking to the sides. Using a rubber spatula, gently remove the omelette from the skillet onto a plate. Cover with the other plate and flip over. Using a rubber spatula, gently place back into the pan, bottom-side up and back into the oven, about 2 more minutes.
• Remove omelette from oven. Using a rubber spatula, slide onto a plate. Serve.

SPANISH OMELETTE

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!

SPANISH POTATO OMELET

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

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.

WW 6 POINTS - SPANISH OMELET

Steps:

• Whisk together egg, egg white, salt and pepper in a small bowl until just blended; set aside.
• In a large, nonstick omelet pan, heat oil over medium heat.
• Add egg and tilt pan so eggs cover entire pan bottom.
• Cook, without stirring, until bottom of eggs begins to set, about 30 seconds.
• Sprinkle scallion, tomatoes, olives, chili peppers and cheese evenly across eggs.
• Tilt pan upward at a slight angle and jerk handle sharply toward you to slide eggs toward the far side of pan.
• Free any stuck egg with spatula.
• Cook, moving pan back and forth over heat, until eggs are cooked through, about 3 to 4 minutes.
• Fold in half to serve.