SPANISH OMELETTE RECIPE BY TASTY
Here's what you need: onion, potatoes, olive oil, eggs, salt
Provided by Ellie Holland
Categories Breakfast
Yield 4 servings
Number Of Ingredients 5
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!
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
REAL SPANISH OMELETTE
Make an omelette inspired by the Catalonian way, a classic dish made simple with only five ingredients
Provided by Mary Cadogan
Categories Lunch, Supper, Vegetable
Time 1h
Number Of Ingredients 5
Steps:
- Scrape the new potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.
- Heat the extra-virgin olive oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 mins, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a colander into a large bowl (set the strained oil aside).
- Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan.
- Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.
- When almost set, invert on a plate and slide back into the pan and cook a few more minutes.
- Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 mins before serving.
Nutrition Facts : Calories 516 calories, Fat 43 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium
SPANISH CHORIZO OMELETTE
This Spanish omelette brings together spicy chorizo and hearty potatoes for a delicious brunch that can be enjoyed again as an easy weeknight dinner. Customize the ingredients to use up leftovers from the fridge and explore other flavours from around the globe.
Provided by maryjjohnson34
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Beat eggs, mayonnaise, parsley and black pepper in small bowl with wire whisk; set aside.
- Lightly brown chorizo in large nonstick skillet sprayed with no-stick cooking spray over medium heat, stirring occasionally. Add potatoes and onion and cook, stirring gently, until onions are almost tender; about 5 minutes.
- Add egg mixture. Cook over low heat, lifting set edges of omelette with spatula and tilting pan to allow uncooked mixture to flow to the bottom. Cover and cook until omelette is set, about 5 minutes. Garnish, if desired, with additional chopped parsley.
Nutrition Facts : Calories 235.4, Fat 10.3, SaturatedFat 3.6, Cholesterol 198.5, Sodium 255.4, Carbohydrate 23.2, Fiber 3, Sugar 2.2, Protein 12.4
SPANISH OMELETTE
Turkey chorizo was my inspiration for this omelette. I had one sausage left and decided to create something special for my husband's breakfast. You can add other veggies to this basic recipe using whatever scraps you have in your fridge.
Provided by Geema
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat a non-stick skillet over medium heat.
- Add olive oil, bell peppers and onion, cooking until softened.
- Add garlic and chorizo, cooking and stirring for another 2 minutes.
- Add sun-dried tomatoes, stirring to combine.
- Pour in eggs and rotate pan to distribute evenly.
- Lift edges of omelette, tilting pan to allow liquid to run under the cooked eggs.
- Lower heat to medium-low and cook, without stirring eggs, until set.
- On one half of omelette, sprinkle cheese, then fold over enclosing cheese.
- You can garnish this omelette with chopped cilantro and sour cream if you like.
- Serves two people.
Nutrition Facts : Calories 386.3, Fat 30.2, SaturatedFat 9.7, Cholesterol 355.8, Sodium 586.9, Carbohydrate 7.7, Fiber 1.3, Sugar 2.8, Protein 20.9
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