German Potato Omelet Recipes

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GERMAN POTATO OMELET



German Potato Omelet image

This is an old German dish that all of us kids enjoyed when we were growing up. With a side toast and jam, this flavorful omelet will make your family as happy as it made all of us. -Katherine Stallwood, Richland, Washington

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 6

2 large potatoes, thinly sliced
1/4 cup butter, divided
1/2 cup sliced green onions
8 large eggs
1/4 cup 2% milk
Salt and pepper to taste

Steps:

  • In a large skillet, cook potatoes in 2 tablespoons butter for 15 minutes or until browned and tender. Sprinkle with onions; set aside and keep warm. , In a large nonstick skillet, melt remaining butter over medium-high heat. Whisk the eggs and milk. Add egg mixture to skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon potato mixture on one side; fold other side over filling. Invert omelet onto a plate to serve. Cut into wedges and season as desired.

Nutrition Facts : Calories 400 calories, Fat 22g fat (11g saturated fat), Cholesterol 404mg cholesterol, Sodium 253mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 4g fiber), Protein 17g protein.

GERMAN POTATOES



German Potatoes image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 4

4 pounds potatoes, peeled
1/2 cup vegetable shortening
1/2 cup chopped onions
Salt and freshly ground pepper

Steps:

  • In a large pot of salted water, boil the potatoes until they are just about fork tender. Do not overcook. Drain the potatoes and cool. Slice the potatoes about 1/4-inch thick.
  • In a large, heavy-sided cast iron skillet, add the shortening, onions, and potatoes and cook over medium heat until golden brown. Season with salt and pepper, to taste.

SPANISH POTATO OMELET



Spanish Potato Omelet image

Provided by Giada De Laurentiis

Time 2h5m

Yield 6 servings

Number Of Ingredients 21

4 tablespoons extra-virgin olive oil
3 small onions, sliced
5 small Yukon gold potatoes (1 1/2 pounds), peeled, cut into 1/8-inch-thick rounds
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
5 large eggs, at room temperature
6 cloves garlic, chopped
6 large pimiento-stuffed olives, thinly sliced or coarsely chopped
1 tablespoon chopped fresh Italian parsley, plus sprigs for garnish
3/4 cup coarsely chopped or crumbled feta (about 3 ounces)
Quick and Easy Romesco Sauce, recipe follows
1 tablespoon chopped fresh thyme, plus sprigs for garnish
One 15-to-16-ounce bottle roasted red bell peppers, drained, juices reserved
1/3 cup extra-virgin olive oil
1/4 cup tomato paste
1/4 cup Marcona almonds or hazelnuts, toasted
2 tablespoons sherry wine vinegar
2 cloves garlic, peeled, chopped
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

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 OMELET



Potato Omelet image

Even folks who don't care for eggs will enjoy this dish. The comforting tastes of potatoes, onions and garlic come through. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

2 medium potatoes, peeled and diced
2 tablespoons olive oil
1/2 cup sliced green onions
1/4 cup minced fresh parsley
1 garlic clove, minced
6 large eggs
1/4 cup water
1/2 teaspoon salt
1/8 teaspoon pepper
Optional: Sour cream and crumbled cooked bacon

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.

Nutrition Facts : Calories 236 calories, Fat 14g fat (3g saturated fat), Cholesterol 279mg cholesterol, Sodium 408mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges

SOUTHWESTERN POTATO AND CELERY OMELET



Southwestern Potato and Celery Omelet image

This spicy omelet is much lighter than traditional cheese-packed Southwestern omelets. You don't need much oil to pan-fry this small amount of finely diced potato, and a little cheese goes a long way.

Provided by Martha Rose Shulman

Categories     breakfast, for one, main course

Time 15m

Yield 1 serving.

Number Of Ingredients 10

1 tablespoon extra virgin olive oil
1 stalk celery, cut in small dice
1 small potato (1 1/2 ounces), cut in 1/4-inch dice
Salt and freshly ground pepper
1 serrano pepper, minced (seeded if desired)
2 eggs
1 tablespoon low-fat milk
1 tablespoon finely chopped chives
1 tablespoon finely chopped cilantro
1/2 ounce (1 tablespoon) grated Monterey Jack

Steps:

  • Heat 2 teaspoons of the oil over medium-high heat in an 8-inch omelet pan and add the celery. Cook 1 minute, until it begins to soften, and add the potatoes. Add salt and pepper to taste and cook, stirring often, until potatoes are lightly browned and just about tender, about 6 minutes. Stir in the chili and continue to cook, stirring, until the potato is tender, another 2 or 3 minutes. Transfer to a bowl.
  • Break the eggs into another bowl and beat with a fork or a whisk until they are frothy. Whisk in the milk, chives, cilantro, and salt and pepper to taste.
  • Return the omelet pan to medium-high heat. Add the remaining teaspoon of olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
  • As soon as the eggs are set on the bottom, sprinkle the potato mixture down the middle of the "pancake" and top with the Monterey Jack, then jerk the pan quickly away from you then back toward you so that the omelet folds over on itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate.

Nutrition Facts : @context http, Calories 337, UnsaturatedFat 18 grams, Carbohydrate 9 grams, Fat 26 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 521 milligrams, Sugar 2 grams, TransFat 0 grams

PARMESAN POTATO OMELET



Parmesan Potato Omelet image

I wanted this cheesy but easy. Parmesan is less messy than Cheddar.

Provided by Stephen Richards

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 25m

Yield 1

Number Of Ingredients 14

1 tablespoon safflower oil
1 ½ teaspoons olive oil
⅓ cup frozen hash brown potatoes, thawed
6 eggs
1 (8 ounce) package frozen stir fry vegetable blend, thawed
1 tablespoon coconut milk-based creamer
1 tablespoon grated Parmesan cheese
1 teaspoon butter
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon celery salt
½ teaspoon dried parsley
¼ teaspoon sea salt
¼ teaspoon ground black pepper

Steps:

  • Heat safflower oil and olive oil in a skillet over medium heat; cook stir potatoes until cooked through and lightly browned, 5 to 10 minutes. Add eggs, vegetable blend, creamer, Parmesan cheese, butter, onion powder, garlic powder, celery salt, parsley, sea salt, and black pepper to potatoes. Cover skillet and cook, stirring frequently, until eggs are set and scrambled and vegetables are tender, 10 to 15 minutes.

Nutrition Facts : Calories 863 calories, Carbohydrate 42.8 g, Cholesterol 1131.2 mg, Fat 59.8 g, Fiber 10.2 g, Protein 48.6 g, SaturatedFat 16 g, Sodium 1839.8 mg, Sugar 3.1 g

POTATO AND VEGETABLE OMELET (BULGARIAN STYLE)



Potato and Vegetable Omelet (Bulgarian Style) image

I just love eggs and often eat breakfast for dinner. Came across this recipe on the Internet and decided to post it for the Zaar World Tour. This particular one is so loaded with good things, it's a one dish meal. Or you can serve it with a simple salad and a little garlic or peasant bread. The original recipe calls for 4 tablespoons of oil, but I'm planning to cut that in half.

Provided by justcallmetoni

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs potatoes (about 3 medium sized)
salt and black pepper
1 medium red onion, chopped
1 garlic clove, crushed
1 medium red pepper, diced
2 -4 tablespoons olive oil
4 ounces frozen peas
2 tablespoons chopped fresh parsley
6 large eggs
2 ounces low-fat cheddar cheese, grated (mild is best)

Steps:

  • Peel and cut the potatoes in 1/2 - 3/4 inch cubes. Cook in boiling, salted water for 5 minutes or until tender. Drain.
  • While potatoes are cooking chop the onions and peppers, crush the garlic.
  • Heat half the oil in a large frying pan, add the onions and garlic, cook for 4 minutes, add the red pepper and peas, cook for 3 minutes then transfer to a plate.
  • Heat the remaining oil in the pan, add the potatoes and cook for 8 minutes stirring, add the onion mixture, sprinkle the parsley, and mix well with the potatoes.
  • Beat the eggs, add with the cheese and season with pepper to taste. Pour over the mixture evenly. Reduce the heat and cook for about 10 minutes or until the eggs are set.
  • This omelette works well either hot or served at room temperature.

Nutrition Facts : Calories 366.4, Fat 15.3, SaturatedFat 4, Cholesterol 282, Sodium 237.8, Carbohydrate 39.1, Fiber 6.2, Sugar 5.5, Protein 18.5

RUSTIC GERMAN POTATO NOODLES RECIPE BY TASTY



Rustic German Potato Noodles Recipe by Tasty image

Here's what you need: yellow potatoes, eggs, salt, nutmeg, flour, butter, bacon, chicken broth, white wine, green onion, water, salt

Provided by Eva Merz

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

4 yellow potatoes, we used yukon gold potatoes
2 eggs
1 teaspoon salt
¼ teaspoon nutmeg
3 cups flour
1 tablespoon butter
½ cup bacon, diced
1 cup chicken broth
½ cup white wine
1 bunch green onion, chopped
water, to boil
salt, for boiling water

Steps:

  • Peel potatoes. Cut them into 1-inch (2 ½ cm) slices and boil them in salted water for 25 minutes or until they are tender.
  • After boiling, take them out and let them cool for 10 minutes, allowing them to steam to remove excess moisture.
  • Mash potatoes until no lumps remain.
  • Add eggs, salt, nutmeg, and 2 cups (250 grams) flour, and knead into a dough. If dough is too sticky, add more flour until it holds its shape but is still smooth.
  • Put a piece of dough on a floured surface and roll into a 1-inch (2.5 cm) thick log.
  • Cut in 1-inch (2.5 cm) pieces and roll them carefully in your floured palm for a noodle shape. Repeat with the remainder of the dough.
  • Boil noodles in a large pot with salted water. Stir carefully once or twice to make sure noodles don't stick to bottom of the pan. Once they float on the surface, they are cooked and ready to be taken out.
  • In a medium-sized pan, melt the butter.
  • Add noodles and bacon and fry until both are golden brown on all sides.
  • Add chicken broth and white wine and let reduce for a few minutes until sauce becomes slightly creamy.
  • Top with green onions before serving.
  • Enjoy!

Nutrition Facts : Calories 898 calories, Carbohydrate 126 grams, Fat 29 grams, Fiber 5 grams, Protein 25 grams, Sugar 4 grams

BAUERN OMELETTE (GERMAN OMELETTE)



Bauern Omelette (German Omelette) image

Make and share this Bauern Omelette (German Omelette) recipe from Food.com.

Provided by Galley Devil

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

6 eggs
150 g potatoes, boiled, peeled, cubed
50 g onions, diced fine
100 g turkey bacon, cut into strips
20 g butter
salt, to taste
pepper, to taste
oil, for frying

Steps:

  • In a medium bowl, whisk eggs togeether well.
  • Add salt and pepper and whisk again.
  • Pour a little oil in a cast-iron pan and saute onion, bacon and potato.
  • Add the butter and allow it to melt before pouring in the egg.
  • Allow it to cook on low heat and, when golden-brown, garnish with chopped herbs (if desired).
  • Serve hot.

Nutrition Facts : Calories 242.5, Fat 16.6, SaturatedFat 6.2, Cholesterol 350.4, Sodium 439.5, Carbohydrate 8.8, Fiber 1, Sugar 1.9, Protein 14.1

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From themediterraneandish.com


RECIPE COLLECTIONS - POTATO RECIPES - GERMANFOODS.ORG
Many of our recipes contain potatoes or suggest them as a side dish, but the recipes below give the earthy über tuber the starring role. ... Farmer’s Omelet (Bauern-Omelette) A hearty potato-filled omlette. German Potato Salad (Kartoffelsalat) German potato salads are not just for serving as an accompaniment to a cold meal. There are many ...
From germanfoods.org


GERMAN POTATO OMELET RECIPE: HOW TO MAKE IT | TASTE OF …
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