CHORIZO AND POTATO OMELETS
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
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
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"
SAUTEED POTATOES WITH CHORIZO
Provided by Marcela Valladolid
Categories side-dish
Time 35m
Yield 4 to 6 servings (or about 3 cups)
Number Of Ingredients 5
Steps:
- Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.
CHORIZO, POTATO & CHEESE OMELETTE
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
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
CHORIZO, POTATO AND GREEN CHILE OMELET
Provided by Food Network
Time 50m
Yield 8 servings
Number Of Ingredients 9
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, POBLANO AND CHORIZO OMELET
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
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
SPANISH POTATO OMELET
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
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
CHORIZO, POTATO & GREEN CHILE OMELET
Made with green chiles and pico de gallo, this Mexican-style omelet gets festive style points. It's hearty, too, thanks to chorizo and hash brown potatoes.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 50m
Yield 8 servings
Number Of Ingredients 9
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 form even layer in skillet.
- Whisk eggs and sour cream until blended; pour over chorizo mixture. Top with remaining cheese.
- Bake 25 min. or until center is set. Serve topped with pico de gallo.
Nutrition Facts : Calories 340, Fat 22 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 150 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g
POTATO, CHORIZO, AND VEGETABLE OMELET
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
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 AND VEGETABLE OMELET (BULGARIAN STYLE)
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
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
PARMESAN-POTATO AND CHORIZO OMELET
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
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
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