Potato Omelet With Olives Recipes

SPANISH POTATO OMELET

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.

FERRAN ADRIà'S POTATO CHIP OMELET

Steps:

• Crack the eggs into a medium bowl and whisk vigorously until frothy and lightened in color, about 4 minutes. (If you have a balloon whisk, now is the time to use it: It will aerate better than a standard whisk, and should take half the time and effort. Either way, your arm will burn by the end of this, but a fluffy, puffy omelet will be your reward.)
• Add 1 tablespoon oil to a 10-inch nonstick skillet and heat over medium.
• Add the chips to the eggs. Using a plastic spatula, gently fold a few times to ensure chips are coated. Let the chips soak for 1 minute.
• Pour the mixture into the skillet, using the spatula to spread the potatoes into an even layer, then to loosen the omelet from the sides of the pan.
• After the bottom of the omelet is just about set - it should barely take on color but the top isn't completely set - 3 to 4 minutes, cover the omelet with an upside-down plate or a large, flat lid. Holding one hand flat against the plate and holding the skillet by its handle, gently flip over the omelet to release it onto the plate.
• Add the remaining 1 tablespoon oil to the skillet, then carefully slide the omelet from the plate, uncooked-side-down, into the pan and cook for about 2 minutes. Slide the omelet onto a plate, slice and serve immediately.

SPANISH POTATO OMELET

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.

POTATO OMELETTE

Steps:

• Peel, wash and cut into cubes 4 large potatoes. Cook the potatotes in a pan with hot water until brown. Drain and reserve.
• Chop 2 onions and fry them in a pan with hot water without browning. Drain the oil and reserve. Mix 4 eggs, a tablespoon of chopped parsley, salt and pepper to taste.
• Combine in a large bowl the potatoes and onions, add salt and pepper to taste and add the beaten eggs. Mix well.
• Bring a skillet over high heat with oil and when hot pour the preparation of potatoes. When you have cooked the base, lower the fire Turn the omelette and complete the cooking.
• You can serve hot or cold.

POTATO OMELET

Steps:

• In a 10-in. skillet, cook potatoes in oil over medium-high heat for 10 minutes or until golden brown, stirring occasionally. Add the onions, parsley and garlic; cook until tender. Reduce heat to medium. , In a bowl, beat eggs, water, salt and pepper. Pour over potato mixture; cover and cook for 8-10 minutes or until completely set. Cut into wedges. Serve with sour cream and bacon if desired.

SOUTHWESTERN POTATO AND CELERY OMELET

Steps:

• Heat 2 teaspoons of the oil over medium-high heat in an 8-inch omelet pan and add the celery. Cook 1 minute, until it begins to soften, and add the potatoes. Add salt and pepper to taste and cook, stirring often, until potatoes are lightly browned and just about tender, about 6 minutes. Stir in the chili and continue to cook, stirring, until the potato is tender, another 2 or 3 minutes. Transfer to a bowl.
• Break the eggs into another bowl and beat with a fork or a whisk until they are frothy. Whisk in the milk, chives, cilantro, and salt and pepper to taste.
• Return the omelet pan to medium-high heat. Add the remaining teaspoon of olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
• As soon as the eggs are set on the bottom, sprinkle the potato mixture down the middle of the "pancake" and top with the Monterey Jack, then jerk the pan quickly away from you then back toward you so that the omelet folds over on itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate.

EASY POTATO OMELET RECIPE

Steps:

• Adjust a rack in the middle of the oven and preheat to 375 degrees F.
• In a 10-inch cast iron or oven-safe skillet heat about 2 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking.
• Add the cubed potatoes, green onions, and garlic. Season with kosher salt, coriander, Aleppo pepper, paprika, and turmeric. Cook, tossing regularly, for about 5 to 10 minutes, or until the potatoes are tender and cooked through (manage your heat to make sure the garlic does not burn).
• In a mixing bowl, whisk together the eggs and fresh herbs. Add a big pinch of kosher salt and a little baking powder (about ¼ teaspoon), if you like.
• Pour the egg mixture over the potatoes in the skillet and watch for the edges and bottom to settle a bit (about 3 to 4 minutes or so).
• Transfer the skillet to the heated oven. Bake the potato omelet for about 8 to 10 minutes or until the eggs are fully cooked through and the top is no longer runny).

PARMESAN POTATO OMELET

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.

POTATO AND ONION OMELETTE

Steps:

• Heat oil in 9 inch omelette pan. Fry garlic until golden and discard. Add potato slices and cook over medium heat. Add onions after 5 minutes; cook until potatoes are tender. Lift and turn potatoes and onions as they cook.
• In a large bowl, beat eggs with a fork or wire whisk until slightly foamy; add salt and pepper to taste.
• Add potatoes and onions to eggs, draining with a slotted spoon before you add them. Return egg and potato mixture to same skillet, adding more oil if necessary so that eggs will not stick. Spread evenly and cook over medium heat, shaking pan.
• When eggs leave sides of pan, invert a plate over the pan and flip omelette onto plate. Slide omelette back into pan to brown other side. Repeat this process one more time.
• Serve hot or at room temperature on a round china or glass plate.

POTATO OMELET WITH OLIVES

Steps:

• Boil russet potato in salted water until just tender when pierced with sharp knife, about 25 minutes. Drain potato. Cool, peel and dice.
• Heat 1 tablespoon olive oil in heavy medium saucepan over medium-high heat. Add onion and bell pepper and sauté until onion is golden brown and pepper is tender, about 10 minutes. Mix in potato, Spanish olives and oregano and cook until mixture is heated through, stirring occasionally, about 5 minutes. Remove from heat. Gently mix in cheese. Season to taste with salt and pepper and cover to keep warm.
• Heat remaining 1 tablespoon olive oil in heavy 10-inch nonstick skillet over medium-high heat. Beat eggs to blend in large bowl. Season with salt and pepper. Add eggs to skillet. Stir with back of fork and lift edges, allowing uncooked portion of eggs to flow under cooked portion. Cook until eggs are just set, 3 minutes. Spoon filling over half of eggs. Using spatula, fold unfilled portion of eggs over filling. Transfer to platter.