San Diegan Omelette Recipes

SOUTHWESTERN OMELETTE RECIPE BY TASTY

Steps:

• Heat oil in a pan over high heat.
• Cook the ham, peppers, and spinach with a pinch of salt and pepper until the spinach has wilted. Transfer to a bowl.
• Whisk the 4 eggs with a pinch of salt & pepper, then pour half of the mixture into the pan, swirling it around to make a full circle. Lower to a medium heat.
• Cook for about 15 seconds, then spoon half of the veggie mixture on one half of the omelette and sprinkle half of the jack and half the cheddar cheese on the other half.
• Cook until the cheese is half melted, then fold one half of the omelette over the other.
• Cook for another 15 seconds, then remove and transfer to a plate.
• Fan out half of the avocado slices on top of the omelette, then repeat with the other omelette.
• Enjoy!

SPANISH OMELETTE RECIPE BY TASTY

Steps:

• Heat up the olive oil in a really hot pan.
• Thinly slice the onion.
• Slice the potatoes into 3-millimeters thick pieces.
• Fry the vegetables in the olive oil over high heat for 10-15 minutes until they caramelize.
• Drain the vegetables and save the olive oil for later use.
• Add 6 eggs to a bowl and whisk. Add the fried vegetables, stir, and leave to set for 15-20 minutes.
• In a nonstick pan, fry the egg mixture over high heat for 1 minute, then reduce to a low heat for 2-4 minutes.
• Cover the pan with a large plate and carefully turn the omelet out onto the plate.
• Slide the omelet back into the pan and fry for a further 3-5 minutes over low heat. To check the omelet is cooked, gently press on the centre of the omelet. If the surface springs back, it is ready.
• Repeat step 8 to remove omelet from the pan.
• Enjoy!

SAN DIEGAN OMELETTE

Steps:

• Boil red potatoes to 90 percent cooked and cool in the refrigerator until cold. When potatoes are cold, cut into medium sized chunks and saute in 1 tablespoon of margarine and 1 tablespoon of butter. When the potatoes are almost finished sauteing, begin to cook the bacon crisply and cut into small pieces. Set aside. Just before the potatoes are browned, sprinkle garlic, onions, salt and pepper onto the potatoes. Drain off excess oil. Set aside. Saute mushrooms. Set aside. Whip 3 eggs together. Grease a 10-inch omelet pan with margarine over a medium heat. Have all other ingredients ready to assemble quickly after the eggs are cooked. Put the eggs in a pan and cook slowly over a medium heat. With a spatula, push the eggs to the center of the pan. Remember that this is an open omelet so do not fold over. As the eggs begin to seal on the bottom, keep folding the loose eggs under the cooked portion. When almost all the loose egg is cooked, clip the eggs over. Lay the cooked eggs flat on a plate. Spread sour cream, and then place potatoes on the eggs, followed with mushrooms, tomatoes and bacon. Top with feta cheese.

TRADITIONAL SPANISH OMELETTE

Steps:

• Wash and peel potatoes, cut into quarters and slice thinly.
• Place in a large bowl.
• Slice the onion and cut capsicum into thick slices and add to the potatoes.
• Add some salt to taste and mix.
• Heat oil in a deep pan and fry the potato, onion and capsicum together until potatoes are soft.
• Remove and drain on paper towel.
• Set aside.
• Beat eggs in another bowl and add the potato mixture.
• Add a salt to taste and pepper, finely chopped garlic and mix inches.
• Mixture should appear as though it is just coating the potato. If mixture is too dry, add another egg.
• On a medium heat, in a non-stick pan, spray with a little oil and add the mixture.
• Cook the mixture until egg looks cooked on bottom-- enough to be able flip over onto a plate and then sliding the mixture back into the pan to cook the other side. Do not overcook egg as it will then become dry. This is a recipe that needs practice until it is just right.
• Serve while hot with a salad and crusty bread or cut into 2 inch squares for appetisers.
• Can also be served cold.

INDIAN OMELETTE

Steps:

• Dice red and yellow onions into 3 different sizes.
• Combine eggs, onions, chili powder, turmeric, rock salt, and pepper in a large bowl; mix until well combined.
• Heat oil in a large nonstick skillet over medium-high heat until shimmering. Pour in egg mixture, making sure it's evenly distributed in the skillet. Lower heat to medium, cover, and cook for 1 minute. Cut omelette into 8 pieces and continue to cook until egg starts to brown around the edges and appears to have set. Carefully flip with a spatula and cook for 2 more minutes.