Spanish Omelette Sandwich Recipes

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SPANISH OMELETTE SANDWICH



Spanish Omelette Sandwich image

Make and share this Spanish Omelette Sandwich recipe from Food.com.

Provided by evelynathens

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

6 ounces chorizo sausage or 6 ounces hot Italian sausage, casings removed
1 small onion, chopped
2 garlic cloves, minced
1/2 small green bell pepper, chopped
1/2 small red bell pepper, chopped
1 teaspoon oregano, crumbled (preferably Mediterranean)
1 medium boiling potato, boiled, peeled and cut into 1/2 inch cubes
1 loaf Italian bread (about 1 lb) or 1 loaf French bread, 8 inch round (about 1 lb)
3 tablespoons extra virgin olive oil
8 large eggs
salt & freshly ground black pepper

Steps:

  • Cook sausage over medium heat, breaking up into pieces with fork, about 5 minutes. Transfer to bowl with slotted spoon.
  • Add onions and garlic to skillet. Cook until golden-brown, stirring frequently, about 4 minutes. Add peppers and oregano. Cook until peppers are tender, stirring occasionally, about 3 minutes. Add to sausage and gently stir in potato. (can be prepared 1 day ahead - cover and refrigerate).
  • Preheat oven to 350 degrees F.
  • Cut bread in half horizontally with long, serrated knife. Remove doughy center, leaving a 1 inch shell. Flatten shells lightly with rolling pin. Brush shells with 2 tblsps olive oil. Reassemble loaf and wrap with foil. Place in oven to warm.
  • Beat eggs to blend in large bowl. Mix with sausage mixture and season to taste.
  • Remove bread from oven.
  • Preheat broiler.
  • Heat remaining 1 tblsp oil in 8 inch non-stick skillet over medium heat. Add egg mixture and swirl with rubber spatula. Cook until bottom is light brown and eggs are slightly soft on top, about 5 minutes. Transfer omelette to broiler and cook until top is just set, about 2 minutes longer.
  • Unwrap bread and slide omelette onto bottom half. Cover with top, cut into 6 wedges and serve. (this is good hot or cold).

Nutrition Facts : Calories 451.3, Fat 26.1, SaturatedFat 7.5, Cholesterol 306.9, Sodium 737.4, Carbohydrate 32.8, Fiber 2.2, Sugar 2, Protein 20.3

SPANISH OMELETTE RECIPE BY TASTY



Spanish Omelette Recipe by Tasty image

Here's what you need: onion, potatoes, olive oil, eggs, salt

Provided by Ellie Holland

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 5

1 onion, thinly sliced
3 potatoes, thinly sliced
2 cups olive oil
6 eggs
1 pinch salt

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!

SPANISH OMELETTE



Spanish omelette image

Fluffy vegetarian tortilla is a great meal to make with older children - this one's filled with peppers and potatoes

Provided by Caroline Hire - Food writer

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 6

500g waxy potato, such as Charlotte
knob of butter
2 small onions, finely sliced
1 red pepper, finely chopped
8-9 eggs
1 x 25g pack chives

Steps:

  • Finely slice the onions and chop the red pepper, removing the seeds. Cut the potatoes into roughly ½ cm slices.
  • Heat a knob of butter in a medium (about 24cm) frying pan over a low heat and cook gently for 10 - 15 until starting to go brown, add the peppers and cook for a further 5 mins.
  • Put the potatoes in a steamer over boiling water for 10 - 12 mins to soften. If you don't have a steamer, put in a saucepan, cover with boiling water and simmer gently for around 8 - 10 mins until just cooked through and drain well.
  • Break the eggs into a jug and beat with a fork, season with a generous grind of pepper and a pinch of salt. Use scissors to snip the chives into small pieces and stir in.
  • Heat the grill. Add a little more butter to the frying pan and add the potatoes. Pour over the egg mixture. Cook for 15 mins until almost set and golden brown underneath - you can use a fish slice to lift the omelette up and check. Put the frying pan under the grill. Make sure the handle is outside the oven as it will become very hot and can burn. Cook for a further minute or two and serve.

Nutrition Facts : Calories 308 calories, Fat 15.2 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24.8 grams carbohydrates, Sugar 4.8 grams sugar, Fiber 3.8 grams fiber, Protein 17.7 grams protein, Sodium 0.6 milligram of sodium

MC DONALD'S SPANISH OMELET BREAKFAST BAGEL SANDWICHES



Mc Donald's Spanish Omelet Breakfast Bagel Sandwiches image

A wonderful breakfast sandwich that you can make at home. Recipe courtesy of http://fooddownunder.com

Provided by Petite Mommy

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons minced green peppers
2 teaspoons minced white onions
4 eggs
1 teaspoon butter
salt
fresh ground black pepper
8 ounces breakfast sausage
4 plain bagels
4 slices kraft singles American cheese
4 slices kraft singles monterey jack cheese
2 tablespoons mayonnaise
1 teaspoon creamy dill mustard

Steps:

  • First prepare the sauce by combining the mayonnaise with the dill mustard in a small bowl. Set this aside until you are ready to use it.
  • To prepare the eggs it's best to make one at a time in a small 6-inch skillet. If you have more than one of these small pans, you can save a little time.
  • First preheat pan over low heat. Add 1/4 teaspoon of butter. Add 1/2 teaspoon of minced green pepper along with 1/2 teaspoon minced white onion to the pan and saute for a couple minutes, or until softened.
  • Beat an egg in a small bowl with a whisk until it is smooth, but not foamy. Add a pinch of salt and pepper to the egg.
  • Add the egg to the pan with the vegetables. Swirl the pan so that the egg spreads out.
  • As the egg begins to cook, use a spatula to pull in a couple of the edges so that raw egg flows around from the top onto the hot pan. Cook for 2 to 3 minutes, then fold over one of the edges of the egg using a spoon or fork. Fold it down about an inch. Fold the opposite end over as well. Then fold the remaining two edges over, creating a small rectangular or square mini-omelet.
  • Repeat with peppers, onions and one egg EACH until you have four square mini omelets.
  • Flip the little omelets over and turn off the heat.
  • Press the sausage into four 2-ounce patties approximately the size of the bagel. Cook the sausage in a large skillet over medium heat until brown. Drain when done.
  • Slice a bagel in half and place it with the faces up on a baking sheet. Grill the faces of the bagel halves in your oven set on broil until golden brown. You may also use a toaster oven for this step, but be sure to place the sliced bagel halves onto a small baking sheet or on aluminum foil.
  • When the bagels are toasted, spread about 1/2 tablespoon of the sauce onto the face of the top bagel half. Place a slice of American cheese onto the face of the top bagel half. Place a slice of Monterey Jack cheese over the face of the bottom bagel half. Place a sausage patty on the cheese on the bottom bagel half. Place the finished omelet onto the sausage on the bottom half of the sandwich.
  • Finish by flipping the top half of the sandwich over onto the bottom. Heat for 15 seconds in microwave if needed to warm.

Nutrition Facts : Calories 767.4, Fat 39.8, SaturatedFat 16.5, Cholesterol 302.1, Sodium 1470, Carbohydrate 60.4, Fiber 2.5, Sugar 1.1, Protein 39.5

REAL SPANISH OMELETTE



Real Spanish omelette image

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

500g new potatoes
1 onion, preferably white
150ml extra-virgin olive oil
3 tbsp chopped flat-leaf parsley
6 eggs

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 POTATO OMELET



Spanish Potato Omelet image

There's nothing too fancy about this rustic Spanish style omelet, just lots of hearty goodness from crispy fried potatoes and onions. Chopped tomatoes and green onions lend even more flavor and color.

Provided by PATTY5

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 1h

Yield 6

Number Of Ingredients 8

½ cup olive oil
½ pound potatoes, thinly sliced
salt and pepper to taste
1 large onion, thinly sliced
4 eggs
salt and pepper to taste
2 tomatoes - peeled, seeded, and coarsely chopped
2 green onions, chopped

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.

Nutrition Facts : Calories 252 calories, Carbohydrate 10.7 g, Cholesterol 124 mg, Fat 21.5 g, Fiber 1.6 g, Protein 5.4 g, SaturatedFat 3.5 g, Sodium 53.6 mg, Sugar 2.5 g

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