Potato Onion And Red Pepper Omelet Recipes

MUSHROOM PEPPER OMELET

Steps:

• In a large nonstick skillet, saute the onions, mushrooms and green pepper in 1 tablespoon butter until tender. Remove and keep warm., In the same skillet, melt remaining butter over medium-high heat. , Whisk the eggs, salt and pepper. Add 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 vegetable mixture on one side and sprinkle with cheeses; fold other side over filling. Cut in half.

POTATOES AND PEPPERS

Steps:

• Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.

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, ONION AND RED PEPPER OMELET

Steps:

• Soak potato slices in several changes of cold water until water remains clear.
• Char peppers over gas flame or under broiler, turning until skins blister and blacken. Place in plastic bag and let steam 10 minutes.
• Rinse if necessary, pat dry, and peel off skins and remove seeds. Cut into 1 inch squares.
• Heat 2 tablespoons olive oil in heavy large broiler proof slope-sided skillet over medium heat.
• Add onions and saute until pale golden brown, stirring frequently, 10 to 15 minutes;transfer to plate.
• Heat another 2 tablespoons olive oil in same skillet.
• Drain potatoes and pat dry with paper towels.
• Add to skillet, cover partially, and cook until tender and pale golden brown, turning frequently, about 20 minutes.
• Transfer to plate with onions.
• Wipe skillet clean. Heat remaining 4 tablespoons olive oil in skillet over medium heat.
• Add peppers, onions, potatoes and parsley to skillet and cook just until heated through.
• Pour eggs over, poking holes and tilting pan to allow eggs to run underneath and flow to edges to form crust; do not stir.
• Shake pan, cover and cook until eggs are almost set, about 6 minutes; do not overcook.
• Meanwhile, preheat broiler.
• Uncover skillet and broil mixture 5 to 6 inches from source of heat until eggs are completely set and golden brown, 2 to 3 minutes.
• Slide omelet onto flat platter; cool slightly.
• Cut omelet into 8 wedges and serve warm.

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.

ROASTED RED PEPPER OMELETS

Steps:

• Coat an 8-in. nonstick skillet with cooking spray and place over medium heat. In a small bowl, whisk the eggs, water, salt and pepper. Add half of 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, add half of the red peppers, cheese and onions on one side; fold other side over filling. Slide omelet onto a plate. Repeat.