Mexican Potato Omelet Recipes

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SPANISH POTATO OMELET



Spanish Potato Omelet image

There's nothing too fancy about this rustic Spanish style omelet, just lots of hearty goodness from crispy fried potatoes and onions. Chopped tomatoes and green onions lend even more flavor and color.

Provided by PATTY5

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 1h

Yield 6

Number Of Ingredients 8

½ cup olive oil
½ pound potatoes, thinly sliced
salt and pepper to taste
1 large onion, thinly sliced
4 eggs
salt and pepper to taste
2 tomatoes - peeled, seeded, and coarsely chopped
2 green onions, chopped

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.

Nutrition Facts : Calories 252 calories, Carbohydrate 10.7 g, Cholesterol 124 mg, Fat 21.5 g, Fiber 1.6 g, Protein 5.4 g, SaturatedFat 3.5 g, Sodium 53.6 mg, Sugar 2.5 g

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.

MEXICAN POTATO OMELET



Mexican Potato Omelet image

Make and share this Mexican Potato Omelet recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

2 teaspoons extra-virgin olive oil, divided
3/4 cup frozen hash brown potatoes (or diced cooked potatoes)
1 (4 1/2 ounce) can chopped mild green chilies
4 large eggs
1/2 teaspoon hot sauce (Tabasco)
1/4 teaspoon salt, to taste
fresh ground black pepper
1/2 cup grated monterey jack pepper cheese or 1/2 cup cheddar cheese
1/4 cup chopped scallion
1/4 cup chopped fresh cilantro or 1/4 cup fresh parsley

Steps:

  • Heat 1 teaspoon oil in a 10-inch ovenproof nonstick skillet over med-high heat.
  • Add potatoes and cook until golden brown, shaking the pan and tossing the potatoes from time to time, 3-5 minutes.
  • Stir in chiles and transfer to a plate; wipe out the pan.
  • Blend eggs, hot sauce, salt, and pepper with a fork in a medium bowl.
  • Stir in cheese, scallions, cilantro, and the potato mixture.
  • Set oven broiler rack about 4 inches from the heat source; preheat the broiler.
  • Brush the skillet with 1 teaspoon oil; heat over medium heat.
  • Pour in egg mixture and tilt to distribute evenly.
  • Decrease heat to med-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3-4 minutes.
  • Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes.
  • Slide the omelet onto a platter and cut into wedges.
  • Per serving-342 calories, 24 g fat, 11 g carb, 2 g fiber.

Nutrition Facts : Calories 370.8, Fat 23.2, SaturatedFat 9.3, Cholesterol 397.1, Sodium 1389.6, Carbohydrate 19.2, Fiber 2.3, Sugar 2.8, Protein 21.9

MEXICAN POTATO OMELET



Mexican Potato Omelet image

This Mexican-style take on a frittata makes a perfect item for brunch or a great light lunch on its own. Serve it hot or at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 50m

Number Of Ingredients 10

2 tablespoons olive oil
1 red-skinned potato (6 ounces), well scrubbed, halved, and thinly sliced
3 garlic cloves, finely chopped
2 scallions, thinly sliced
Coarse salt and ground pepper
8 large eggs
1 1/4 cups plum tomatoes, coarsely chopped (about 2 tomatoes)
1/2 cup shredded pepper jack cheese (2 ounces)
2 tablespoons chopped cilantro
1/2 teaspoon fresh lime juice

Steps:

  • Heat 1 tablespoon oil in a 10-inch broiler-proof skillet over medium-low heat. Add potato, cover, and cook, stirring occasionally, until golden brown and tender, about 10 minutes. Stir in garlic and all but 1 tablespoon of the scallions; season with salt and pepper and cook 1 minute.
  • In a large bowl, beat eggs until well combined. Add 1/4 cup each tomato and cheese; stir to combine. Add remaining oil to pan, and pour egg mixture over the potatoes.
  • Preheat broiler with rack 4 inches from the heat. Meanwhile, cook eggs on the stovetop, lifting the edges to allow uncooked egg to flow underneath, until the center is almost set, 8 to 10 minutes. Sprinkle remaining 1/4 cup cheese over the top, then broil in the oven until set, about 2 minutes.
  • In a small bowl, make a salsa by combining the remaining tomatoes, scallions, cilantro, and lime juice. Run a metal spatula around the edges of the pan and slide the omelette onto a platter. Serve cut into wedges with salsa.

Nutrition Facts : Calories 304 g, Fat 21 g, Fiber 1 g, Protein 17 g

MEXICAN OMELET



Mexican Omelet image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 17

1 red bell pepper, roughly chopped
1 green bell pepper, roughly chopped
1/4 cup olive oil
Freshly ground salt
Freshly ground pepper
1/3 cup chopped onion
1 clove garlic, finely chopped
1/8 cup olives, halved
1 medium tomato, thinly sliced
1 serrano chili, finely chopped
1 potato, cooked in boiling, salted water, then diced
1/4 teaspoon dried oregano
4 tablespoons finely chopped parsley
6 eggs, separated
1/2 teaspoon cold water
1/4 cup heavy whipping cream
4 tablespoons salted butter

Steps:

  • Preheat broiler.
  • Cook bell peppers in olive oil on medium heat. Season generously with salt and pepper. Add onion and garlic. Stir in olives, then tomatoes, stirring constantly. Add serrano and potato. Reduce heat to low and add herbs.
  • While vegetables are cooking, beat together egg whites, salt (to taste), and water, until mixture forms stiff, but not dry, peaks. Separately combine cream and yolks, and thoroughly fold into egg whites.
  • Melt butter in a large, ovenproof pan over high heat. Pour out half of butter and reserve. Add 3/4 of egg mixture to pan, then add vegetables, distributed evenly. When underside is cooked (takes less than a minute), pour on remaining egg mixture. Place pan in broiler for 2 minutes.
  • To serve, invert onto a heated serving platter and brush with reserved melted butter.

SPANISH POTATO OMELET (TORTILLA DE PATATAS)



Spanish Potato Omelet (Tortilla De Patatas) image

The Spanish word fro Omelet is Tortilla, although it is nothing like the Mexican tortilla! A quick, delicious Brunch or weekday dinner doesn't get much easier than this! Zaar World Tour 8

Provided by pammyowl

Categories     Breakfast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

6 slices bacon, cut into 1 inch peaces
1 medium onion, diced
1 medium potato, cut into 1/2 inch pieces
6 eggs
3/4 teaspoon salt
1/3 teaspoon pepper
parsley

Steps:

  • Fry bacon in 10 inch skillet until crisp. Remove bacon, drain all but 4 tablespoons of fat from pan.
  • Add potato and onion, cook and stir until the potatoes are tender and golden, about ten minutes.
  • Whisk eggs with salt and pepper.
  • Add the bacon back to the pan, add eggs.
  • Cover with lid and cook on LOW until the eggs are set, perhaps 10 minutes more. Garnish with parsley.
  • Cut into wedges and serve.
  • Be sure not to overcook, it will get rubbery! Eggs cook themselves even after they are off the heat, as I'm sure you know.

Nutrition Facts : Calories 214.7, Fat 12.6, SaturatedFat 4.2, Cholesterol 287.2, Sodium 646.8, Carbohydrate 12.6, Fiber 1.7, Sugar 1.9, Protein 12.2

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Top Asked Questions

How to cook an omelette in a pan?
In a large frying pan or skillet, heat olive oil over medium-high heat. Once the potatoes are golden, stir in the onions. Meanwhile, beat eggs together with salt and pepper. Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it.
What's in a Spanish omelette?
There's nothing too fancy about this rustic Spanish style omelet, just lots of hearty goodness from crispy fried potatoes and onions. Chopped tomatoes and green onions lend even more flavor and color.
What is the best way to cook potatoes and eggs?
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.
How do you cook potatoes in a frying pan?
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.

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