Turkish Potatoes And Eggs Patatesli Yumurta Recipes

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TURKISH POTATO OMELETTE RECIPE



Turkish Potato Omelette Recipe image

I've not shared a breakfast recipe for a long time, if I'm not mistaken. I wanted to fill this gap with one of my favorite breakfast recipe, Turkish potato omelette or patatesli yumurta in original words. I call it breakfast, but even if I put it in the main recipe category, I don't think it doesn't fit, because it is a very filling recipe and it is a suitable recipe for also lunch and dinner as well as breakfast. Patatesli yumurta is cooked differently in every home, as in all of the traditional recipes such as tortilla de patata recipe, which is equivalent of yumurtalı patates in Spanish cuisine. If you don't have a home-specific recipe already, you can try my recipe. While I cook yumurtalı patates, I cook the potatoes in a mixed way. In places they brown beautifully, in places they stay in a freshly softened state. When all the potatoes are cooked enough to form a shell, it feels like potato chips with eggs. Of course, there are people who love it that way, I'm not one of them. When the potatoes are not fully fried and the outer skin is left unshelled, they mix well with eggs. On the other hand, fried potato pieces create little surprises in the omelette. For this consistency, it is not necessary to use too much oil to cook the potatoes or to cook them very carefully so that they do not break. Even if the bottom of the potatoes sticks to the pan while mixing the potatoes and the top is separated, the upper part is the soft potatoes of the yumurtalı patates, and the pieces that stick to the pan and fried well are the parts that you feel crispy while eating. Sometimes, mistakes or problems can cause a better result. I try the same level of effort for the eggs of the yumurtalı patates, I mean not too much. I crack the eggs directly onto the potatoes without whisking them beforehand in a separate bowl, and instead of blending all the ingredients, I distribute only the egg yolks. In this way, it does not look mushy, it has a more tidy appearance. I use black pepper, parsley and chili peppers to flavor and garnish the recipe. You can change them according to your taste. Enjoy the recipe... Ingredients: 2 medium potatoes, 4 eggs, 5 tablespoons of olive oil, Salt, Pepper, Chopped parsley and chili pepper flates to garnish. Preparation: Peel the potatoes and cut into cubes, Heat the olive oil in a pan, add the potatoes and cook over medium heat, stirring frequently, until they are browned and crispy in patches, Break the eggs over the potatoes and spread the egg yolks with a wooden spoon, Sprinkle salt and pepper on top, Cover and cook until you reach the desired consistency, You can serve it by garnishing with chopped parsley and chili pepper flakes. Bon Appetit...

Provided by Turkish Style Cooking

Categories     Breakfast Recipes

Time 30m

Number Of Ingredients 6

2 medium potatoes,
4 eggs,
5 tablespoons of olive oil,
Salt,
Pepper,
Chopped parsley and chili pepper flates to garnish.

Steps:

  • Peel the potatoes and cut into cubes,
  • Heat the olive oil in a pan, add the potatoes and cook over medium heat, stirring frequently, until they are browned and crispy in patches,
  • Break the eggs over the potatoes and spread the egg yolks with a wooden spoon,
  • Sprinkle salt and pepper on top,
  • Cover and cook until you reach the desired consistency,
  • You can serve it by garnishing with chopped parsley and chili pepper flakes.

Nutrition Facts : Calories 300 cal

TURKISH POTATOES AND EGGS (PATATESLI YUMURTA)



Turkish Potatoes and Eggs (Patatesli Yumurta) image

Make and share this Turkish Potatoes and Eggs (Patatesli Yumurta) recipe from Food.com.

Provided by Happy Hippie

Categories     Breakfast

Time 20m

Yield 1 serving(s)

Number Of Ingredients 9

1 cup hash brown potatoes, frozen
2 tablespoons extra virgin olive oil
1 medium onion, sliced
1 garlic clove, sliced
2 eggs, beaten
salt
pepper
1/4 cup fresh parsley, fresh chopped
1 pinch red pepper, crushed (optional)

Steps:

  • In a large pan, saute the onion with olive oil.
  • Add the garlic and hash browns (don't defrost), salt and pepper.
  • Cook for about 10 minutes over medium-low heat, stirring constantly.
  • Pour the beaten eggs over the potatoes and lightly stir with a wooden spatula.
  • When the eggs are cooked (don't over-cook) sprinkle parsley and crushed pepper on top. Serve immediately as breakfast or a light meal with Tomato Salad.
  • * Instead of hash browns, you can use 2 medium sized potatoes. Peel and cut them in cubes and fry in sunflower oil. Then put them on a paper towel to soak up extra oil. Add the fried potatoes and the beaten eggs into the pan at the same time for this dish.
  • Makes 1 serving.

Nutrition Facts : Calories 855.1, Fat 56.7, SaturatedFat 9.1, Cholesterol 423, Sodium 686.3, Carbohydrate 68.6, Fiber 7.1, Sugar 8, Protein 18.9

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