EASY ROASTED POTATOES, TOMATOES AND EGGS SKILLET
Steps:
- Cut 2 medium sized Yukon gold potatoes into 1/2 inch thick cubes and add to a large bowl. Pour a generous tablespoon of extra virgin olive oil over the cut potatoes, season with sea salt and freshly cracked black pepper, and toss together until well combined.
- Add the potatoes into a baking tray lined with parchment paper, and bake into a preheated oven at 350 degrees.
- While the potatoes are roasting, heat a large frying pan or skillet over medium heat and add 2 tbsp of extra virgin olive oil.
- 2 minutes later, add the diced onions and minced garlic and mix with the oil.
- 3 minutes later, add a generous 1/2 tsp of sweet smoked paprika and mix it all together.
- Add one 15 oz can of diced tomatoes, season with sea salt and freshly cracked black pepper and mix it all together. Lower the fire to low heat and simmer.
- After roasting the potatoes for 20 minutes, remove them from the oven and transfer them to the pan with the tomatoes, mix it all together until well combined.
- Crack in 3 large organic eggs and place a lid on the pan.
- After 4 minutes, remove the lid and cook for an additional 1-2 minutes or until the eggs are cooked to your taste.
- Remove from the heat, season the eggs with sea salt and freshly cracked black pepper, and garnish with freshly chopped chives.
ROASTED POTATOES AND TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.
- Serves: 4 Calories:196 Total Fat: 7 grams Saturated Fat: 1 gram Protein: 4 grams Total carbohydrates: 31 grams Sugar: 4 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 134 milligrams Photograph by Antonis Achilleos
Nutrition Facts : Calories 196 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 134 milligrams, Carbohydrate 31 grams, Fiber 4 grams, Protein 4 grams, Sugar 4 grams
ROASTED-TOMATO POTATO WITH FRIED EGG
The right topping can transform a baked potato into a quick meal. You can use an oven, microwave, or even a slow cooker.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- On a rimmed baking sheet, toss tomatoes with olive oil and season; roast until collapsed. Add spinach and roast until wilted. Top each potato with tomato mixture, a fried egg, and feta; season.
SCALLOPED POTATOES WITH ROASTED TOMATOES
Take your scalloped potatoes up a notch by topping that cheesy goodness with sweet, roasted cherry tomatoes. It's a surprisingly easy way to add a fresh spin to a classic.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 450°F. Arrange oven racks on top and bottom thirds of oven. Spray 13x9-inch (3-quart) glass baking dish and large rimmed baking pan with cooking spray.
- Stir sauce mix pouches (from potato mix boxes), boiling water, milk, Parmesan cheese, thyme and butter with whisk in baking dish. Stir in potatoes (from potato mix boxes).
- Place tomatoes in center of baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Arrange tomatoes evenly on baking pan.
- Place potato baking dish on bottom oven rack and tomato baking pan on top oven rack. Bake 30 to 35 minutes or until potatoes are tender and lightly browned and tomatoes are browned.
- Sprinkle parsley over top of tomatoes on baking pan. Stir to combine, and arrange on top of the baked scalloped potatoes. Let potatoes stand 10 minutes before serving.
Nutrition Facts : Calories 240, Carbohydrate 32 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 5 g, TransFat 0 g
ROASTED POTATOES WITH TOMATOES, BASIL, AND GARLIC
Simple and light. The roasted tomato gives a light and tangy flavor which balances with the starchiness of the potatoes. Use a red or yellow potato for best flavor. Garlic, fresh basil, and a hint of rosemary add to the aroma. My girlfriend loves this as a side with chicken or pork.
Provided by MYAGIKUN
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In the prepared baking dish, toss the potatoes, tomatoes, basil, and garlic with the olive oil. Sprinkle with the rosemary.
- Bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender.
Nutrition Facts : Calories 136.4 calories, Carbohydrate 19.9 g, Fat 5.3 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 9.4 mg, Sugar 2.2 g
STIR FRY TOMATO AND EGGS
Scrambled eggs together with chopped tomatoes is a favorite in our family. This is an extremely easy dish that is delicious and quick to prepare. Serve with rice.
Provided by SONGEUR9
Categories Breakfast and Brunch Eggs
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Heat the oil in a large skillet over medium heat. When the oil is hot, add the eggs, and green onion; cook and stir until the eggs are almost solid. Add the tomatoes, and cook until eggs are firm. Season with salt, and serve.
Nutrition Facts : Calories 185.1 calories, Carbohydrate 4.4 g, Cholesterol 279 mg, Fat 14.5 g, Fiber 1.2 g, Protein 10.3 g, SaturatedFat 3.4 g, Sodium 148.9 mg, Sugar 3.1 g
FIRE ROASTED TOMATO AU GRATIN POTATOES
Just a few ingredients and one step to make this delicious potato side dish-perfect with roasted or grilled meat.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 5
Number Of Ingredients 2
Steps:
- Make potatoes as directed on box except stir in drained tomatoes before baking.
Nutrition Facts : Calories 120, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 0 g, TransFat 0 g
POTATO LATKES WITH ROASTED TOMATOES, ZUCCHINI AND FRIED EGGS
Chuck Hughes' delicious potato latkes are golden and crispy on the outside and soft and tender on the inside. They're garnished with perfectly roasted tomatoes, zucchini, ricotta cheese and fried eggs.
Provided by Chuck Hughes
Categories side-dish
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 30
Steps:
- For the tomato stock: Heat the oil in a stockpot over medium-high heat. Saute the carrots, celery and onions. Stir in the ketchup, peppercorns, tomatoes and garlic. Add the basil, parsley and enough water to cover. Simmer over low heat for about 45 minutes. Strain.
- For the roasted tomatoes: Preheat the oven to 350 degrees F (180 degrees C). Arrange the tomatoes on a baking sheet lined with parchment paper. Drizzle with the oil, add the thyme and season with salt and pepper. Bake for 45 minutes. Let cool.
- For the zucchini: Heat the oil in a saucepan over medium-high heat. Saute the zucchini and shallots for about 2 minutes. Season with salt and pepper. Add 1 cup (250ml) tomato stock and continue cooking for about 2 minutes. Stir in the butter, and then the chives and parsley.
- For the latkes: Coarsely grate the potatoes into a large bowl of cold water. Drain. Spread the potatoes and onions on a kitchen towel and roll up. Twist the towel tightly to wring out as much liquid as possible. Transfer the potato mixture to a bowl and stir in the chives, eggs, cayenne and some salt and pepper. Shape the potato mixture into patties.
- Heat the canola oil in an ovenproof nonstick skillet over medium-high heat until hot but not smoking. Working in batches, if necessary, cook the latkes until golden brown, about 2 minutes per side. Transfer the skillet to the oven and cook for about 5 minutes.
- Serve the latkes with a scoop of ricotta, the roasted tomatoes, zucchini and fried eggs.
POTATO LATKES WITH ROASTED TOMATOES, ZUCCHINI AND FRIED EGGS
These delicious potato latkes are golden and crispy on the outside and soft and tender on the inside. They're garnished with perfectly roasted tomatoes, zucchini, ricotta cheese and fried eggs. Recipe courtesy Chuck Hughes
Provided by Chuck Hughes
Categories Potato
Time 2h35m
Yield 6-8 serving(s)
Number Of Ingredients 30
Steps:
- For the tomato stock:.
- Heat the oil in a stockpot over medium-high heat. Saute the carrots, celery and onions. Stir in the ketchup, peppercorns, tomatoes and garlic. Add the basil, parsley and enough water to cover. Simmer over low heat for about 45 minutes. Strain.
- For the roasted tomatoes:.
- Preheat the oven to 350 degrees F (180 degrees C). Arrange the tomatoes on a baking sheet lined with parchment paper. Drizzle with the oil, add the thyme and season with salt and pepper. Bake for 45 minutes. Let cool.
- For the zucchini:.
- Heat the oil in a saucepan over medium-high heat. Saute the zucchini and shallots for about 2 minutes. Season with salt and pepper. Add 1 cup (250ml) tomato stock and continue cooking for about 2 minutes. Stir in the butter, and then the chives and parsley.
- For the latkes:.
- Coarsely grate the potatoes into a large bowl of cold water. Drain. Spread the potatoes and onions on a kitchen towel and roll up. Twist the towel tightly to wring out as much liquid as possible. Transfer the potato mixture to a bowl and stir in the chives, eggs, cayenne and some salt and pepper. Shape the potato mixture into patties.
- Heat the canola oil in an ovenproof nonstick skillet over medium-high heat until hot but not smoking. Working in batches, if necessary, cook the latkes until golden brown, about 2 minutes per side. Transfer the skillet to the oven and cook for about 5 minutes.
- Serve the latkes with a scoop of ricotta, the roasted tomatoes, zucchini and fried eggs.
Nutrition Facts : Calories 424.6, Fat 7, SaturatedFat 1.6, Cholesterol 62, Sodium 117.3, Carbohydrate 76.3, Fiber 23.2, Sugar 25.4, Protein 28.9
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