REAL SPANISH OMELETTE
Make an omelette inspired by the Catalonian way, a classic dish made simple with only five ingredients
Provided by Mary Cadogan
Categories Lunch, Supper, Vegetable
Time 1h
Number Of Ingredients 5
Steps:
- Scrape the new potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.
- Heat the extra-virgin olive oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 mins, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a colander into a large bowl (set the strained oil aside).
- Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan.
- Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
- When almost set, invert on a plate and slide back into the pan and cook a few more minutes.
- Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 mins before serving.
Nutrition Facts : Calories 516 calories, Fat 43 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium
OMELET FOR TWO
Steps:
- Preheat the oven to 350 degrees F.
- Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds.
- Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.
SPANISH OPEN-FACED OMELET
Provided by Food Network
Time 35m
Yield 6 servings
Number Of Ingredients 10
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.
SPANISH OMELET
Try our muy delicioso Spanish Omelet recipe! This Spanish Omelet features a flavorful mix of smoked ham, VELVEETA, garlic and chopped fresh cilantro.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Cook first 3 ingredients 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 onto 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.
Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 215 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g
OMELET FOR TWO
Steps:
- In a large saucepan, saute mushrooms in 1 tablespoon butter. Remove mushrooms and keep warm. In the same pan, cook sausage until no longer pink; drain. Add remaining butter. Stir in flour until blended. Gradually add milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in sour cream and mushrooms; set aside and keep warm. , In a bowl, beat eggs, milk, salt and pepper. In a skillet, melt butter. Pour egg mixture into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are completely set. Transfer to a serving plate. Spoon sausage mixture over one side of the omelet; fold in half.
Nutrition Facts : Calories 641 calories, Fat 55g fat (29g saturated fat), Cholesterol 555mg cholesterol, Sodium 1388mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 22g protein.
SPANISH OMELET
Wake up your taste buds with the yummy flavors of warm refried beans, salsa and shredded cheese in 15 minutes flat. Spice it up with a hot salsa, or add sizzling cooked bacon for a smoky twist. -Teresa Gunnell, Lovettsville, Virginia
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Heat a 10-in. nonstick skillet coated with cooking spray over medium heat. Whisk eggs and water. Add half of the 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 half of the beans and half of the onion on one side and sprinkle with 2 tablespoons cheese; fold other side over filling. Slide omelet onto a plate. Repeat. Garnish with salsa and remaining cheese.
Nutrition Facts : Calories 450 calories, Fat 26g fat (10g saturated fat), Cholesterol 583mg cholesterol, Sodium 944mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 5g fiber), Protein 31g protein.
SPANISH OMELETTE RECIPE BY TASTY
Here's what you need: onion, potatoes, olive oil, eggs, salt
Provided by Ellie Holland
Categories Breakfast
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat up the olive oil in a really hot pan.
- Thinly slice the onion.
- Slice the potatoes into 3-millimeters thick pieces.
- Fry the vegetables in the olive oil over high heat for 10-15 minutes until they caramelize.
- Drain the vegetables and save the olive oil for later use.
- Add 6 eggs to a bowl and whisk. Add the fried vegetables, stir, and leave to set for 15-20 minutes.
- In a nonstick pan, fry the egg mixture over high heat for 1 minute, then reduce to a low heat for 2-4 minutes.
- Cover the pan with a large plate and carefully turn the omelet out onto the plate.
- Slide the omelet back into the pan and fry for a further 3-5 minutes over low heat. To check the omelet is cooked, gently press on the centre of the omelet. If the surface springs back, it is ready.
- Repeat step 8 to remove omelet from the pan.
- Enjoy!
SPANISH OMELETTE
Fluffy vegetarian tortilla is a great meal to make with older children - this one's filled with peppers and potatoes
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 40m
Number Of Ingredients 6
Steps:
- Finely slice the onions and chop the red pepper, removing the seeds. Cut the potatoes into roughly ½ cm slices.
- Heat a knob of butter in a medium (about 24cm) frying pan over a low heat and cook gently for 10 - 15 until starting to go brown, add the peppers and cook for a further 5 mins.
- Put the potatoes in a steamer over boiling water for 10 - 12 mins to soften. If you don't have a steamer, put in a saucepan, cover with boiling water and simmer gently for around 8 - 10 mins until just cooked through and drain well.
- Break the eggs into a jug and beat with a fork, season with a generous grind of pepper and a pinch of salt. Use scissors to snip the chives into small pieces and stir in.
- Heat the grill. Add a little more butter to the frying pan and add the potatoes. Pour over the egg mixture. Cook for 15 mins until almost set and golden brown underneath - you can use a fish slice to lift the omelette up and check. Put the frying pan under the grill. Make sure the handle is outside the oven as it will become very hot and can burn. Cook for a further minute or two and serve.
Nutrition Facts : Calories 308 calories, Fat 15.2 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24.8 grams carbohydrates, Sugar 4.8 grams sugar, Fiber 3.8 grams fiber, Protein 17.7 grams protein, Sodium 0.6 milligram of sodium
PRESIDENT NIXON'S SPANISH OMELET
Make and share this President Nixon's Spanish Omelet recipe from Food.com.
Provided by carrie sheridan
Categories Breakfast
Time 45m
Yield 1 omelet, 1 serving(s)
Number Of Ingredients 16
Steps:
- Heat olive oil in 1-quart saucepan.
- Add onions and garlic and saute for 2 minutes, or until golden brown.
- Add julienned green pepper, cover and simmer for 2 minutes.
- Add diced tomatoes.
- Stir in bay leaf, lemon juice, salt and sugar and tabasco sauce.
- Bring to a boil, stirring constantly.
- Simmer on low-to-medium for 10 minutes, stirring often.
- Remove from heat.
- Remove bay leaf.
- Use at once OR store in the refrigerator in a covered jar.
- Heat 1 tsp butter in an 8-inch frying pan.
- Break eggs into a small bowl, season with salt and pepper.
- Beat eggs well.
- Pour into the hot skillet and cook over low heat for 1 minute.
- Using a plastic or wooden spoon to stir eggs, gently move the pan in a circular motion for 1-2 minutes or until the eggs begin to pff up around the edges.
- Spoon the warm spanish sauce into the center of the eggs and sprinkle with the chopped parsley.
- Continue cooking for 1 minute, or until the bottom of the omelet is firmly set.
- Tip the pan and use a fork to fold the omelet in half.
- Lift the whole thing out with a spatula onto a serving dish.
- Garnish with parsley sprig and serve at once.
- Serve with toasted whole grain bread, warm rolls or corn bread.
- If you make a LOT of the spanish sauce and keep it in the refrigerator, then you can make spanish omelets in a Flash of the Pan.
Nutrition Facts : Calories 628.8, Fat 46.6, SaturatedFat 11, Cholesterol 644.6, Sodium 2020.1, Carbohydrate 33.6, Fiber 7.2, Sugar 16.9, Protein 23.9
NIF'S SPANISH OMELETTE (OMELET) FOR 2
I had some leftover chorizo sausage and thought I would make a Spanish influenced breakfast for us. It's quite basic so you can add whatever else you want to it, but it is tasty as is. Enjoy!
Provided by Nif_H
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large nonstick frying pan over medium heat. Add chorizo and saute for about 2 minutes, just until a little browned. Remove sausage and place on a paper towel.
- Meanwhile, whisk together eggs, milk and baking powder. When sausage is removed from pan, add egg mixture. Sprinkle with sausage and spinach. Top with grated cheese.
- Cover pan with lid and turn heat down to medium-low. Check after about 3 minutes and see if omelette has set - the middle should not jiggle. Add salt and pepper to taste.
Nutrition Facts : Calories 425.9, Fat 33.3, SaturatedFat 11, Cholesterol 504.6, Sodium 768.4, Carbohydrate 3.1, Fiber 0.3, Sugar 0.5, Protein 26.9
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