Parmesan Potato And Chorizo Omelet Recipes

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POTATO AND CHORIZO OMELETTE WITH A KINDA PARSLEY SALAD



Potato and chorizo omelette with a kinda parsley salad image

This tasty little number for two is a kinda-Spanish omelette meets Italian frittata mash-up.

Provided by Jamie Oliver

Categories     Mains     Jamie at Home     Eggs     Dinner for two     Spanish     Potato     Chorizo

Time 45m

Yield 2

Number Of Ingredients 8

4 small waxy potatoes, scrubbed and cut into chunks
6 large free-range eggs
2 x 60 g iberico chorizo sausages, cut into 1cm thick slices
2 sprigs fresh rosemary, leaves picked
2 shallots, peeled and very finely sliced
1 lemon, juice of
extra virgin olive oil
1 bunch fresh flat-leaf parsley, (30g), leaves picked

Steps:

  • This omelette is a cross between a Spanish tortilla and an Italian frittata. It's Spanish because of the chorizo and potato, but a little Italian too because I like to finish it off in the oven instead of on the hob, so it puffs up like a soufflé. It has all the things I love in it - potatoes, sausage and eggs.
  • Preheat your oven to full whack, or get your grill nice and hot. Put the potatoes into a saucepan of boiling salted water and simmer them until cooked, then drain in a colander and leave them to steam dry. Beat the eggs with a fork in a large mixing bowl, season well with salt and pepper, and put to one side.
  • Heat a 20cm non-stick, ovenproof frying pan. Add the chorizo slices and the potato chunks. The chorizo will start to sizzle, releasing all its tasty oils and spices. After a couple of minutes, when everything's lightly golden and crisp, remove from the pan with a slotted spoon and put to one side. Sprinkle the rosemary leaves into the hot fat. As soon as they hit the pan, they'll start to crisp up. Pour the beaten eggs on top immediately, adding the potatoes and chorizo and spreading everything out evenly. Place the whole pan in the preheated oven or under the grill until the omelette is golden brown on top and just cooked through in the middle.
  • While the omelette is cooking, put the shallots into a bowl with the lemon juice, some salt and pepper and a lug of extra virgin olive oil. Toss and pinch the shallots with your fingertips to soften them slightly, then mix in the parsley leaves. Serve a little on top of the omelette and tuck in!

Nutrition Facts : Calories 671 calories, Fat 44.4 g fat, SaturatedFat 14.8 g saturated fat, Protein 43.0 g protein, Carbohydrate 22.4 g carbohydrate, Sugar 1.1 g sugar, Sodium 0 g salt, Fiber 0 g fibre

POTATO AND CHORIZO OMELETTE



Potato and Chorizo Omelette image

Jamie Oliver says it is a cross between a Spanish tortilla and an Italian frittata. Don't leave out the little salad dressing - it's delicious!

Provided by Jan Bennett

Categories     Jamie,Oliver,lunch,brunch,potatoes,eggs

Time 55m

Number Of Ingredients 10

6 small waxy potatoes, scrubbed and cut into chunks
sea salt
freshly ground black pepper
6 large free-range eggs
120g Iberico chorizo sausages, cut into 1cm thick slices
2 shallots, peeled and very finely sliced
juice of 1 lemon
extra virgin olive oil
pinch of salt and black pepper
a handful of fresh flat-leaf parsley leaves picked

Steps:

  • Preheat your oven to full.
  • Put the potatoes into a saucepan of boiling salted water and simmer until cooked.
  • Drain in a colander and leave them to steam dry.
  • Beat the eggs with a fork in a large mixing bowl, season well with salt and pepper, and put to one side.
  • Heat a 20cm or 24cm non-stick, ovenproof frying pan.
  • Add the chorizo slices and the potato chunks. The chorizo will start to sizzle, releasing its lovely orange oil.
  • Pour the beaten eggs on top and immediately spread everything out evenly.
  • Place the whole pan in the preheated oven (or under a hot grill) until the omelette is golden brown on top and just cooked through in the middle.
  • While the omelette is cooking, put the shallots into a bowl with the lemon juice, some salt and pepper and a glug of extra virgin olive oil.
  • Toss and pinch the shallots with your fingertips to soften them slightly, then mix in the parsley leaves.
  • Serve a little on top of the omelette and tuck in!

CHORIZO AND POTATO OMELETS



Chorizo and Potato Omelets image

These individual Spanish tortillas (a type of omelet) are flavored with Spanish chorizo and potatoes. Substitute fully cooked diced ham or thinly sliced andouille or kielbasa sausage, if desired, for the chicken chorizo.This recipe by JeanMarie Brownson was originally published in The Chicago Tribune.

Categories     Appetizers, Entrees

Time 49m59S

Yield 8

Number Of Ingredients 9

4-5 medium-size yellow potatoes (1 pound total), scrubbed
3 tablespoon extra-virgin olive oil, preferably spanish
1/2 medium onion, very thinly sliced
6-7 ounce fully cooked chicken chorizo sausage, very thinly sliced
8 large eggs
1/4 cup chicken broth
1 teaspoon salt
1/2 teaspoon smoked or sweet paprika (pimenton)
garlicky mayonnaise or chopped fresh herbs

Steps:

  • Step 1: Cut 4-5 potatoes into ½-inch dice and put into a microwave-safe bowl with ½ cup water. Cover with plastic wrap vented at one corner. Microwave on high (100 percent power) until potatoes are fork-tender, about 4 minutes. Drain and cool.
  • Step 2: Heat a large nonstick skillet over medium heat until hot. Add 3 tablespoons of the oil; add 1/2 onion. Cook and stir until onion is tender and slightly golden, about 3 minutes. Add 6-7 ounces chorizo slices and potatoes; cook and stir to blend flavors, about 3 minutes. Remove from heat.
  • Step 3: For each omelet, whisk together 2 of the eggs, 1 tablespoon of the broth, ¼ teaspoon salt and 1/8 teaspoon paprika in a small bowl. Add a quarter of the potato mixture and stir well.
  • Step 4: Set a small (6- or 7-inch) nonstick skillet over medium heat until it's hot enough to make a drop of water sizzle on contact. Add 1 tablespoon oil to pan, and swirl to coat the pan with the oil. Gently pour the egg-potato mixture into the skillet. Reduce the heat to medium-low. Lift the edges of the eggs as they cook to allow the liquid egg to run underneath. When most of the liquid is set, use a spatula to smooth the mixture into an even layer. Let cook, moving and shaking the skillet until the top surface is set but still quite moist, about 3 minutes.
  • Step 5: Run a silicon spatula around and under the eggs to be sure nothing is sticking. Then set a plate just slightly larger than the skillet over the skillet. Very carefully invert the omelet onto the plate. Reduce the heat under the skillet to low and add a little oil if the pan looks dry. Slide the omelet back into the skillet with the cooked side up. Cook over low just to set the eggs, about 1 or 2 minutes more.
  • Step 6: Once again flip the omelet onto a plate. Repeat to make three more omelets, wiping the pan clean between each before adding oil.
  • Step 7: Serve the omelets warm or at room temperature, cut into wedges. Garnish with a dollop of mayonnaise, or sprinkle with herbs. Omelets can be made 2 days in advance and kept covered in the refrigerator.

POTATO AND CHORIZO OMELET WITH A KINDA PARSLEY SALAD



Potato and Chorizo Omelet with a Kinda Parsley Salad image

Provided by Jamie Oliver

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 9

4 small waxy potatoes, scrubbed and cut into chunks
6 large free-range or organic eggs
Sea salt and freshly ground black pepper
4 ounces Spanish chorizo sausage, cut into 1/2-inch thick slices
2 sprigs fresh rosemary, leaves picked
2 shallots, peeled and very finely sliced
1 lemon, juiced
Extra-virgin olive oil
1 bunch fresh flat-leaf parsley, leaves picked

Steps:

  • This omelet is a cross between a Spanish tortilla and an Italian frittata. It's Spanish because of the chorizo and potato, but a little Italian too because I like to finish it off in the oven instead of on the burner, so it puffs up like a souffle. It has all the things I love in it - potatoes, sausage and eggs.
  • Preheat your oven to high, or get your broiler nice and hot. Put the potatoes into a saucepan of boiling salted water and simmer them until cooked, then drain in a colander and leave to steam dry. Beat the eggs with a fork in a large mixing bowl, season well with salt and pepper, and set aside.
  • Heat a 7 or 8-inch nonstick, ovenproof frying pan. Add the chorizo slices and the potato chunks. The chorizo will start to sizzle, releasing all its tasty oils and spices. After a couple of minutes, when everything's lightly golden and crisp, remove from the pan with a slotted spoon and set aside. Sprinkle the rosemary leaves into the hot fat. As soon as they hit the pan, they'll start to crisp up immediately pour the beaten eggs on top, adding the potatoes and chorizo and spreading everything out evenly. Place the whole pan in the preheated oven or under the broiler until the omelet is golden brown on top and just cooked through in the middle.
  • While the omelet is cooking, put the shallots into a bowl with the lemon juice, some salt and pepper and a glug of extra-virgin olive oil. Toss and pinch the shallots with your fingertips to soften them slightly, and then mix in the parsley leaves. Serve a little on top of the omelet and tuck in!
  • "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

POTATO AND CHORIZO CASSEROLE



Potato and Chorizo Casserole image

I love the smoky flavor chorizo gives this dish, but I've also made it with Italian sausage and substituted an Italian blend cheese for the Mexican cheese. Or you can use cream of mushroom soup and fresh mushrooms for a vegetarian option. -Ana Beteta, Aberdeen, Maryland

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 11

8 ounces fresh chorizo or bulk spicy pork sausage
1 package (32 ounces) frozen cubed hash brown potatoes, thawed
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
2 cups shredded Mexican cheese blend
1 package (8 ounces) cream cheese, cubed
1 medium onion, chopped
1 small sweet red pepper, chopped
1 small green pepper, chopped
1/2 teaspoon crushed red pepper flakes
3/4 cup panko bread crumbs
Chopped fresh parsley and cilantro

Steps:

  • Preheat oven to 375°. In a small skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 5-7 minutes; drain. Transfer to a large bowl. Stir in the hash browns, soup, cheeses, onion, peppers and pepper flakes. Transfer to a greased 13x9-in. baking dish. Sprinkle with panko., Bake, uncovered, until golden brown and bubbly, 40-45 minutes. Sprinkle with parsley and cilantro before serving.

Nutrition Facts : Calories 316 calories, Fat 20g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 611mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

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

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

CHORIZO, POTATO & CHEESE OMELETTE



Chorizo, potato & cheese omelette image

Whisk up your eggs with Spanish sausage and potato to make a decadent omelette lunch for one

Provided by Good Food team

Categories     Lunch, Main course

Time 28m

Number Of Ingredients 6

1 small potato , cut into 2cm dice
1 tsp olive oil
50g chorizo , chopped
2-3 eggs
chopped parsley
25g grated cheddar

Steps:

  • Cook the potato in boiling water for 8-10 mins or until tender. Drain and allow to steam-dry. Heat oil in an omelette pan, add chorizo and cook for 2 mins. Add the potato and cook for a further 5 mins until the potato starts to crisp. Spoon pan contents out, wipe pan and cook a 2 or 3-egg omelette in the same pan. When almost cooked, scatter with the chorizo and potato, parsley and cheese. Fold the omelette in the pan and cook for 1 min more to melt the cheese.

Nutrition Facts : Calories 602 calories, Fat 44 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 1.8 milligram of sodium

PARMESAN-POTATO AND CHORIZO OMELET



Parmesan-Potato and Chorizo Omelet image

Make a cheesy, spicy breakfast dish with our Parmesan-Potato and Chorizo Omelet. This omelet is great alongside a fruit salad or mixed greens!

Provided by My Food and Family

Categories     Dairy

Time 35m

Yield 6 servings

Number Of Ingredients 9

1/4 lb. Mexican chorizo, crumbled
2 cups ORE-IDA Potatoes O'Brien
1 cup frozen mixed vegetables (carrots, corn, peas)
6 eggs, beaten
2 Tbsp. milk
5 Tbsp. KRAFT Grated Parmesan Cheese, divided
1 tsp. garlic powder
1/2 tsp. onion powder
1 Tbsp. chopped fresh cilantro

Steps:

  • Cook meat in large nonstick skillet on medium-high heat until done, stirring frequently. Remove meat from skillet, reserving drippings in skillet. Set meat aside. Add potatoes and vegetables to skillet; cook 6 to 8 min. or until potatoes are browned, stirring occasionally. Return meat to skillet; stir.
  • Beat eggs, milk, 4 Tbsp. cheese, garlic powder, onion powder and cilantro in medium bowl with whisk until blended. Pour over meat mixture in skillet; cover.
  • Cook on medium-low heat 15 min. or until eggs are almost set. Sprinkle with remaining cheese; cover. Let stand 5 min.

Nutrition Facts : Calories 220, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 210 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g

CHORIZO, POTATO AND GREEN CHILE OMELET



Chorizo, Potato and Green Chile Omelet image

Provided by Food Network

Time 50m

Yield 8 servings

Number Of Ingredients 9

6 oz. chorizo
1 small red onion, chopped
3 cups frozen Southern-style hash browns
1 can (4 oz.) chopped green chiles, undrained
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA, divided
4 whole eggs
8 egg whites
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup red salsa

Steps:

  • 1. HEAT oven to 350 degrees F.
  • 2. COOK chorizo and onions in medium ovenproof skillet on medium heat 8 min. or until chorizo is done, stirring frequently. Add potatoes and chiles; cook 2 min., stirring occasionally.
  • 3. Remove from heat. Stir in 1/2 cup cheese; spread to form even layer in skillet.
  • 4. WHISK eggs and sour cream until well blended; pour over chorizo mixture. Top with remaining cheese.
  • 5. BAKE 25 min. or until center is set. Serve topped with salsa.
  • If you don't have an ovenproof skillet, wrap the handle of your regular skillet with several layers of foil before placing in oven. Remember that all parts of the skillet will be hot when removing it from the oven.
  • Nutrition Information Per Serving: 330 calories, 22g total fat, 11g saturated fat, 160mg cholesterol, 730mg sodium, 15g carbohydrate, 1g dietary fiber, 2g sugars, 19g protein, 10%DV vitamin A, 10%DV vitamin C, 25%DV calcium, 6%DV iron.

POTATO, CHORIZO, AND VEGETABLE OMELET



Potato, Chorizo, and Vegetable Omelet image

Excerpted from Tapas by Penelope Casas with permission from Alfred A. Knopf, a division of Random House, Inc. © 2007. Photography by Jim Smith

Provided by - Carla -

Categories     Lunch/Snacks

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 10

1/2 cup olive oil
2 medium potatoes, peeled, in small cubes
6 eggs
sea salt
1 small onions, preferably Vidalia or 1 small other sweet onion, chopped
1/4 lb chorizo sausage, preferably imported, skinned and diced
1/4 cup about 2 ounces diced serrano ham or 1/4 cup prosciutto
1/2 cup cooked peas
1/2 cup cooked baby lima beans
2 tablespoons minced piquillo peppers or 2 tablespoons pimiento, home prepared

Steps:

  • Heat the oil in a skillet and fry the potatoes slowly until they are tender - they should not color. (This could also be done in a deep fryer.) Meanwhile, beat the eggs lightly with the salt. When the potatoes are done, drain, reserving about 4 tablespoons of oil, and add the potatoes to the eggs, and let set 15 minutes.
  • Heat 1 tablespoon of the reserved oil in the skillet and sauté the onion until it is wilted. Add the chorizo and ham and cook for another couple of minutes, until the chorizo begins to give off its oil. Stir in the peas, limas, and piquillo pepper or pimiento, and cook 2 minutes more. Add this mixture to the eggs and let sit for 5 minutes.
  • Heat another 2 tablespoons of reserved oil in a clean 10-inch skillet until very hot. (It must be very hot or the eggs will stick.) Add the egg mixture, spreading it out rapidly in the skillet with the aid of a pancake turner. Lower the heat to medium-high and shake the pan often to prevent sticking. When the eggs begin to brown underneath, invert a plate of the same size over the skillet and flip the omelet onto the plate, or slide onto a dish, cover with a second dish, and invert. Add about 1 tablespoon more of the oil to the pan, then slide the omelet back into the skillet to brown on the other side.
  • Lower the heat to medium and flip the omelet two or three more times (this helps to give the omelet a good shape while it continues to cook), cooking briefly on each side and tucking in any rough edges with the back of the pancake turner. It should be juicy within. Transfer to a platter and cut into 8-10 wedges.
  • Variation: Other cooked vegetables, such as asparagus, green beans, green pepper, or mushrooms, may be added to the omelet instead of or in addition to the peas and limas.

Nutrition Facts : Calories 305.6, Fat 22.8, SaturatedFat 5.1, Cholesterol 171.1, Sodium 236.9, Carbohydrate 14.9, Fiber 2.5, Sugar 1.7, Protein 10.6

POTATO, POBLANO AND CHORIZO OMELET



Potato, Poblano and Chorizo Omelet image

Serve a Potato, Poblano and Chorizo Omelet with tortillas and salsa and watch it disappear! You only need 15 minutes of prep time for this chorizo omelet.

Provided by My Food and Family

Categories     Mexican

Time 40m

Yield 8 servings

Number Of Ingredients 10

1/2 lb. Mexican chorizo
1 small onion, chopped
3/4 lb. red potatoes (about 2), cooked, finely chopped
2 poblano chiles, roasted, peeled, seeded and chopped
1 cup KRAFT Shredded Mozzarella Cheese, divided
6 whole eggs
4 egg whites
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
8 corn tortillas (6 inch), warmed
1/2 cup red salsa

Steps:

  • Heat oven to 350°F.
  • Cook chorizo and onions in medium ovenproof skillet on medium heat 8 min. or until chorizo is done, stirring frequently. Add potatoes and chiles; cook 2 min., stirring occasionally. Remove from heat. Stir in 1/2 cup cheese; spread to evenly cover bottom of skillet.
  • Whisk whole eggs, egg whites and sour cream until blended; pour over chorizo mixture. Top with remaining cheese.
  • Bake 25 min. or until center is set. Serve with tortillas and salsa.

Nutrition Facts : Calories 370, Fat 21 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 185 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g

GARLIC PARMESAN SPAGHETTI



Garlic Parmesan Spaghetti image

This is a fast-to-fix pasta side dish, or change out the pasta shape and it can be transformed into a pasta salad by adding black olives, pepperoni, cubed cheese, etc.

Provided by thedailygourmet

Categories     Spaghetti

Time 20m

Yield 3

Number Of Ingredients 6

6 ounces spaghetti
1 tablespoon butter
2 cloves garlic, minced
½ cup reserved pasta water
½ cup lightly packed freshly shredded Parmesan cheese
1 tablespoon finely chopped fresh parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, 8 to 10 minutes.
  • Meanwhile, melt butter in a skillet over medium-high heat. Add garlic and cook until fragrant, about 1 minute.
  • Drain spaghetti, reserving 1/2 cup pasta water. Add pasta water and Parmesan cheese to the skillet with the garlic. Stir to combine. Add spaghetti and parsley. Toss to evenly distribute parsley amongst spaghetti and serve immediately.

Nutrition Facts : Calories 300.4 calories, Carbohydrate 43 g, Cholesterol 19.8 mg, Fat 8.4 g, Fiber 1.9 g, Protein 12.6 g, SaturatedFat 4.9 g, Sodium 259 mg

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From foodrepublic.com


POTATO AND CHORIZO SAUSAGE OMELET, PART 1 - MARTHA …
Emeril Lagasse begins a Spanish style omelet with chorizo sausage, potato slices, and onion. New This Month . Food. Appetizers. Breakfast & Brunch Recipes . Dessert Recipes. Dinner Recipes. Drink Recipes ...
From marthastewart.com


WILD GARLIC, POTATO AND CHORIZO OMELETTE - MRS PORTLY'S KITCHEN
2022-04-08 300g potato, peeled, diced and air-fried. 15g wild garlic leaves (about 6 leaves), central spines removed, sliced, a couple reserved for garnish. 5 eggs, beaten. Salt and pepper, to taste. Method: In a bowl, beat the eggs and season lightly with salt and pepper. Put the omelette pan on a medium heat and dry fry the chorizo until the oil runs ...
From mrsportlyskitchen.com


SPANISH OMELETTE WITH CHORIZO - SEARCHING FOR SPICE
2021-11-16 Instructions. Boil the potatoes for about 8 minutes. In a large frying pan, fry the chorizo until it begins to go a little crispy on the edges. Remove from the pan and set aside. Add the onions to the pan. When soft add the peppers, chillies and garlic. A few minutes later return the chorizo to the pan.
From searchingforspice.com


HOW TO MAKE PAPAS CON CHORIZO (POTATOES WITH MEXICAN CHORIZO)
2018-10-12 Remove the casing from the chorizo, crumble it and add to the frying pan to cook. Stir often to make sure it doesn’t stick to the pan, and it releases the tasty fat. This step will take about 8 minutes. Stir in potatoes and the onion (if using) and combine to allow all the chorizo flavors to coat the potatoes.
From mexicoinmykitchen.com


CHORIZO AND POTATO OMELETTE – SWEET TEA (WITH LEMON)
2018-04-02 Ingredients 8 ounces ground Chorizo sausage 1/3 cup chopped red or yellow onion 1/3 cup chopped poblano or bell pepper
From sweetteawithlemon.com


PORTUGUESE POTATOES AND CHORIZO - SUNDAY SUPPER MOVEMENT
2020-07-12 Instructions. Preheat oven to 375ºF. Remove the casing from 7 oz. Portuguese or Spanish chorizo and slice into ¼ inch medallions. Slice 2 pounds fingerling potatoes into ¼ inch slices. In a bowl, mix 4 tablespoons olive oil with 1 tablespoon garlic powder, 1 tablespoon paprika, and ½ teaspoon chili powder.
From sundaysuppermovement.com


CHORIZO, PEPPER AND POTATO SPANISH OMELETTE - PIKALILY BLOG
2014-05-18 Once the pan is pre-heated, pour enough of your egg mix to cover the base. Spread over the potato, peppers, chorizo and spring onions, before covering with the rest of the egg mixture. Allow this to cook gently for a 3 – 4 minutes before putting under a pre-heated, medium grill. Cook under the grill for a further 4 – 5 minutes.
From pikalily.com


HOW TO MAKE POTATO AND CHORIZO OMELETTE - CHEF H. DELGADO
Once the potato and onion lower a few degrees of temperature and lost the excess oil, mix them with the whisked eggs on the bowl. Add the chorizo preserved, Salt and let the mixture stand for five minutes. Meanwhile, filter and store our oil for future uses. Prepare a pan over high heat, cover the base with a bit of oil. When it begins to smoke ...
From chefhdelgado.com


OUR BEST OMELET RECIPES OF ALL TIME | ALLRECIPES
2022-07-14 Our silky spinach omelet recipe gets top marks from busy home cooks. Create a cozy and filling meal in no time with pantry-friendly ingredients like Parmesan cheese, onion, powder, and nutmeg. Create a cozy and filling meal in no time with pantry-friendly ingredients like Parmesan cheese, onion, powder, and nutmeg.
From allrecipes.com


SPANISH OMELETTE RECIPE WITH CHORIZO — GRANTOURISMO TRAVELS
Instructions. Pour a little dash of the olive oil into your 23cm (9-inch) skillet over low-medium heat. Add the chorizo prices and cook until the oil starts to pool out of the pieces. Strain the chorizo and put the oil back in the pan. Add a little more oil and add half of the onion pieces.
From grantourismotravels.com


MEXICAN OMELETTE WITH CHORIZO - HEALTHY DELICIOUS
2009-09-16 Discard the grease. Beat together eggs and milk. Melt 1 teaspoon of butter in a medium nonstick skillet. When the butter is hot add half of the egg. Let cook for about 3 minutes or until the edges become light colored and begin to set. Sprinkle half of the chorizo, pepper, and onion over the egg.
From healthy-delicious.com


OMELETTE WITH PARMESAN - THE MIND OF A CHEF
2017-11-08 Directions. 1. Melt a knob of butter in 7-Inch nonstick omelette pan over medium flame. 2. When butter foams but before it colors, add eggs. 3. With heatproof rubber spatula, drag eggs into center from noon, 3 o’clock, 6 o’clock, and 9 o’clock. Repeat in opposite direction, from center of omelette to outer edge, but move ahead an hour so ...
From mindofachef.com


POTATO AND CHORIZO OMELET WITH A KINDA PARSLEY SALAD – RECIPES …
2018-03-14 Ingredients. 4 small waxy potatoes, scrubbed and cut into chunks; 6 large free-range or organic eggs; Sea salt and freshly ground black pepper; 4 ounces Spanish chorizo sausage, cut into 1/2-inch thick slices
From recipenet.org


SPANISH POTATO AND CHORIZO OMELET-STYLE QUICHE [VEGAN]
Heat the oil in a large nonstick skillet over high heat. Sauté the green onions and bell pepper until wilted. Add the crumbled sausage and stir-fry for a …
From onegreenplanet.org


CHORIZO OMELET RECIPE - RECIPEZAZZ.COM
Small Batch Cooking (2645) Occasion. Brunch (5735)
From recipezazz.com


POTATO AND CHORIZO OMELET - THE BOSTON GLOBE
2008-11-12 1. Set the oven at 450 degrees. Have on hand an 8-inch skillet with a heatproof handle. 2. Bring a saucepan of salted water to a boil. Add the potatoes and cook for 8 minutes or until the potatoes ...
From boston.com


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