Loaded Spanish Omelet Bites 5fix Recipes

LOADED SPANISH OMELET BITES #5FIX

Steps:

• Preheat oven to 375 degrees F.
• In a large non-stick skillet over medium-high heat, cook diced chorizo, stirring occasionally, until just crisp, about 3 minutes. Remove chorizo to a paper towel lined plate, leaving the fat in the skillet.
• Add 2 tbsp olive oil to skillet. Add Simply Potatoes Shredded Hash Browns and cook, stirring, until evenly colored and partially cooked, about 4-5 minutes. Remove from heat and allow to cool slightly.
• Generously brush non-stick muffin tins with remaining olive oil.
• Divide hash browns, chorizo, beaten egg and half of the manchego among prepared muffin tins. Stir mixture lightly. Top each with some of the remaining manchego cheese.
• Bake at 375 for 15-18 minutes, or until cheese is melted and lightly browned.
• Allow to cool for 10 minutes before removing from muffin tins.
• Serves 4 as an entrée or more as a tapas / appetizer.

SPANISH OPEN-FACED OMELET

Steps:

• Preheat the oven to 400 degrees F.
• Heat a cast iron skillet over medium heat. When the pan is hot, add the olive oil and heat. Add the peppers and cook until they start to caramelize, about 5 minutes. Season with salt and pepper. Add the tomatoes and cook for 2 minutes.
• Break the eggs into a large bowl. Season with salt and pepper and whisk well. Add the eggs to the pepper mixture and stir constantly until curds start to form. Cook until the mixture has begun to set but is still fairly wet.
• Remove from the heat and scatter the olives and Serrano ham over the top. Place in the oven and cook for 5 minutes, or just it is mostly set, but still a little bit moist. Remove from the oven and sprinkle with the basil. Drizzle with extra-virgin olive oil and let sit for 5 minutes. Slice and serve.

LOADED OMELETS

Steps:

• Preheat oven to 250 degrees F.
• Heat 2 teaspoons of the oil in a large skillet over medium heat.
• Whisk together the eggs, milk, salt, and black pepper. Pour half of mixture into hot skillet. When egg starts to cook, lift edges with a spatula to allow uncooked egg to slide underneath. When almost cooked through, top 1 half with desired toppings. Fold over untopped side and cook 2 minutes, until egg is cooked through and cheese melts (if using cheese). Transfer omelet to a baking sheet and place in a warm oven while you prepare second omelet.
• Slice omelets in half and serve.

OMELET BITES

Steps:

• Preheat oven to 350°F Prepare a 12-cup muffin tin with non-stick cooking spray.
• In a large bowl whisk eggs. Season with salt and pepper and combine. To the eggs, combine green pepper, cherry tomatoes, quinoa, red onion, baby spinach, cheddar cheese.
• Transfer to muffin tin using a 1/3 cup measuring cup.
• Bake until egg is completely set, 20 to 25 minutes.

SPANISH OMELET

Steps:

• Whisk eggs with a fork and add a pinch of salt.
• Heat oil in a frying pan (not one with a heavy base as this will prove to be a hindrance when preparing to do the flip).
• Add the potato and fry for a couple of minutes.
• Add oniond and mash together.
• When the potato starts to brown a little on the edges and is mashed up with the onion in a lumpy fashion then add the eggs and optional red pepper.
• Make sure the potato and onions are fully submerged by the eggs.
• Poke the potato to allow some of the egg to seep into the mashed mixture.
• Fry this gently on a low heat.
• While cooking shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon.
• Do not over cook.
• The middle will still be a little runny and gooey.
• The egg will start setting, as this happens place a plate over the pan, a large enough plate to cover the pan substantially, and with a quick coordinated movement of both wrists 'flip' the tortilla over onto the plate and slide back into the pan to cook the underside.
• Keep shaking the pan lightly so the tortilla does not stick to the bottom.
• Once it feels firm on the edges and soft in the middle (after about 1 minute) then slide the tortilla back onto the plate.
• For the brave heart you can do the flip again if you wish.
• Let the tortilla rest for about 5 to 10 minutes before serving.
• Cut into cake slices or cubes.
• Garnish with green olives.