Baked Spanish Potato Omelet Recipes

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.

SPANISH OMELET

Steps:

• Heat oven to 350 degrees F.
• Cook peppers, onions and garlic in dressing in 10-inch ovenproof skillet on medium heat 5 min., stirring frequently. Add potatoes; cook 5 min., stirring frequently. Remove from heat. Spread potato mixture to evenly cover bottom of skillet; top with ham.
• Whisk eggs and milk until blended; pour over ham. Top with VELVEETA.
• Bake 30 min. or until center is set. Sprinkle with cilantro.

SPANISH POTATO OMELET

Steps:

• In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp.
• Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.
• Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.
• Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set. Garnish omelet with tomato and green onion and serve warm.

TORTILLA DE PATATA (SPANISH POTATO OMELET)

Steps:

• Heat the olive oil to medium-high heat in a 12-inch cast-iron or nonstick skillet. Add the onions and saute until translucent, about 5 minutes. Add the potato slices, season with salt and cook over low and slow heat until the potatoes are softened and lightly golden brown around the edges, 30 to 40 minutes, gently shaking the pan from time to time to prevent the potato slices from sticking. When the potatoes are ready, reserve 2 tablespoons of the olive oil from the skillet (now infused with the flavor of those onions and potatoes) and drain the potatoes in a colander or on a paper towel.
• Beat the eggs with a generous pinch of salt in a large bowl for about 1 minute. Add the drained caramelized potatoes and onions and stir with a fork to lightly break up the potatoes (this will give the finished Tortilla de Patata a wonderful light fluffy texture). Heat 1 to 2 tablespoons of the reserved olive oil in the same skillet until very hot. Pour in the egg and potato mixture and cook on one side, gently shaking the pan occasionally, until the underside is set and very lightly browned, about 5 minutes. Using a plate to cover the pan, carefully invert the omelet onto the plate and then gently slide the omelet back into the pan to cook on the other side until just set and light golden brown, about 5 minutes more. Do not overcook. This Tortilla de Patata is best when barely runny in the very center. Serve immediately with some slices of fresh baguette, or make ahead to serve later in the day at room temperature. Enjoy!

POTATO OMELET

Steps:

• In a 10-in. skillet, cook potatoes in oil over medium-high heat for 10 minutes or until golden brown, stirring occasionally. Add the onions, parsley and garlic; cook until tender. Reduce heat to medium. , In a bowl, beat eggs, water, salt and pepper. Pour over potato mixture; cover and cook for 8-10 minutes or until completely set. Cut into wedges. Serve with sour cream and bacon if desired.

BAKED SPANISH STYLE TORTILLA WITH HAM

Steps:

• Heat the olive oil over medium heat in a large skillet, frying pan or sauté pan. Add the potato slices and stir to coat with oil. Cook for about 5-7 minutes, stirring occasionally.
• Add the sliced onions and crushed garlic. Mix well and continue cooking for another 10 minutes - stirring occasionally.
• Add the ham strips and sliced jalapeños, mix and cook for another 5 minutes or until the potatoes are tender. Taste and season with salt - the ham is naturally salty so you probably don't need to add much salt.
• Remove from the heat and let the potato ham mix cool for about 5 minutes.
• Pre-heat the oven to 375F.
• Beat eggs with some ground black pepper using a whisk or fork until you have a smooth mix.
• Add the potato ham mix to the eggs and stir gently.
• The tortillas can be baked in greased baking molds or an oven proof skillet(s). For easy removal, you can line the baking mold with parchment paper.
• Pour the tortilla mix into the baking molds and place in the pre-heated oven.
• Bake the potato and ham tortillas until they are fully cooked and they start to get golden on top. Exact baking time will vary based on the size of the baking pan and thickness of the tortilla. The smaller ones made in 5 inch cast iron pans (at less than 1 inch of thickness) took about 18-20 minutes to be done. The larger one made in a rectangular 9 inch by 5 inch pan , and about 1.5 inch thick, took about 30-35 minutes to be done.
• Remove the baked Spanish tortilla from the oven. Let it cool down a little before removing from the baking mold. If lined with parchment paper you can just gently lift it out of the pan. If prepared in small individual serving molds then they can be served directly as is. Can be served warm or cold.
• Sprinkle with chopped parsley (or cilantro) and crumbled queso fresco.