What's the BEST recipe for a Spanish egg/potato omelette?!
I sorta know the basic one, but I'd like to hear what you have out there in the cooking world! Yum!Www@FoodAQ@Com
Answers:
SPANISH OMELET
3 large potatoes
1/2 onion
3 rashes of bacon
2 eggs
1/4 cup of milk
Slice potatoes finely and put in a pan on a low heat!. Chop up the onion and bacon!. Add to the potatoes!.
Cook the ingredients until golden brown!. Pour in, then crack the eggs on top of all of the ingredients!. Let it set!.
Cut into slices and serve!.
__________________
REAL SPANISH OMELET
1 small potato, sliced
1 small onion, diced
4 eggs
One pinch of baking powder
Salt to taste
Olive oil
Fry the onions and the potatoes in the olive oil until the potatoes are tender!. Drain and let cool!.
Add the eggs, baking powder and salt and mix everything well in a bowl!.
Fry the mix in a medium pan with just a drop of olive oil so it doesn't stick until the eggs looked cooked but before the omelet looks too browned!.
_______________________
BAKED SPANISH POTATO OMELET
5 eggs
2 c!. peeled, cooked, cubed potatoes
1 onion, finely chopped
1 green pepper, minced
12 green stuffed Spanish olives, slices
1 tsp!. salt
4 oz!. lean, cooked ham, cubed
Beat eggs until fluffy!. Fold in remaining ingredients!. Spray a round, non-stick cake pan with cooking spray for no-fat frying!. Spoon in omelet mixture!.
Bake at 350 degrees for 25 to 30 minutes until eggs are set!. Cut into wedges!.
The cooked ham can be replaced with leftover roast poultry, seafood or water packed tuna!.
Www@FoodAQ@Com
3 large potatoes
1/2 onion
3 rashes of bacon
2 eggs
1/4 cup of milk
Slice potatoes finely and put in a pan on a low heat!. Chop up the onion and bacon!. Add to the potatoes!.
Cook the ingredients until golden brown!. Pour in, then crack the eggs on top of all of the ingredients!. Let it set!.
Cut into slices and serve!.
__________________
REAL SPANISH OMELET
1 small potato, sliced
1 small onion, diced
4 eggs
One pinch of baking powder
Salt to taste
Olive oil
Fry the onions and the potatoes in the olive oil until the potatoes are tender!. Drain and let cool!.
Add the eggs, baking powder and salt and mix everything well in a bowl!.
Fry the mix in a medium pan with just a drop of olive oil so it doesn't stick until the eggs looked cooked but before the omelet looks too browned!.
_______________________
BAKED SPANISH POTATO OMELET
5 eggs
2 c!. peeled, cooked, cubed potatoes
1 onion, finely chopped
1 green pepper, minced
12 green stuffed Spanish olives, slices
1 tsp!. salt
4 oz!. lean, cooked ham, cubed
Beat eggs until fluffy!. Fold in remaining ingredients!. Spray a round, non-stick cake pan with cooking spray for no-fat frying!. Spoon in omelet mixture!.
Bake at 350 degrees for 25 to 30 minutes until eggs are set!. Cut into wedges!.
The cooked ham can be replaced with leftover roast poultry, seafood or water packed tuna!.
Www@FoodAQ@Com
Ingredients
5-6 small waxy potatoes, such as Jersey Royal or Charlotte
olive oil
6 free-range eggs
salt and freshly ground black pepper
Method
1!. Scrub the potatoes if they look dirty and dry them on some kitchen paper!. Cut each potato in half lengthways, put the flat side down on the chopping board and cut each half into thin slices!.
2!. Place a medium frying pan on the hob over medium heat!. Pour enough olive oil into the pan to cover the base!. Before the oil gets really hot, carefully slide all the potatoes into the pan and let them start to fry!. Turn the heat down a little if they start to brown too quickly as they need to fry gently!. Turn the potato slices with a fish slice from time to time so they cook evenly!.
3!. While the potatoes are cooking, break the eggs into a mixing bowl!. Grind in some pepper and add about a half teaspoon of salt!. Whisk the eggs with a fork until the yolks and whites are combined!.
4!. The potatoes are ready when they look quite crisp but not yet brown and when a slice feels soft if you stick a butter knife into it!. Take the pan off the heat and, using the fish slice (which will lift out the potato but not the oil), transfer all the potato to the bowl of beaten egg!. Give it a stir!. Put the oily pan back on the heat (again, low to medium) to warm up again!. Switch on the grill to medium!.
5!. Pour the egg and potato mixture into the pan!. It will bubble up a little at the sides!. Let the omelette cook gently for 6-8 minutes or until it is turning golden brown underneath (check by sliding the tip of a palette knife down the side of the omelette and levering it up so that you can see)!. It should be only slightly liquid on top!.
6!. The easiest (and safest) way to cook the top of the tortilla is to put it under the hot grill for just a minute or two!. Watch it like a hawk!. The tortilla should look set and dotted golden brown!. When it looks ready, switch off the grill and slide the tortilla on to a big plate!.
7!. If you want to turn the tortilla the bold (and Spanish) way, you will need a large, flat plate that is a bit bigger than the frying pan, and you'll need to take considerable care!. Wearing oven gloves, remove the pan from the heat and place the plate over the pan!. Lift the pan and plate together and flip them upside down!. Place the plate on the table and lift off the frying pan, putting it back down on the hob!. You can now slide the tortilla back into the pan, runny-side down!. Cook it for another 3-5 minutes, until that side too is nicely browned!.
8!. Tortillas are best eaten warm rather than hot; you can even wrap it in foil and take it on a picnic!.
Ingredients:
1/2 pint of olive oil
5 medium (40 oz each) baking potatoes, peeled, sliced and lightly sprinkled with salt
1/2 yellow onion, chopped
3 cloves garlic, minced
5 eggs
Salt
Method:
Heat the olive oil in a 9-inch skillet and add the potato slices carefully, because the salt will make the oil splatter!. Try to keep the potato slices separated so they will not stick together!. Cook, turning occasionally, over medium heat for 5 minutes!. Add the onions and garlic and cook until the potatoes are tender!. Drain into a colander, leaving about 3 tablespoons of oil in the skillet!.
Meanwhile, in a large bowl, whisk the eggs with a pinch of salt!. Add the potatoes, and stir to coat with the egg!. Add the egg-coated potatoes to the very hot oil in the skillet, spreading them evenly to completely cover the base of the skillet!. Lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set!.
Use a plate to cover the skillet and invert the omelette away from the hand holding the plate (so as not to burn your hand with any escaping oil)!. Add 1 tablespoon oil to the pan and slide the omelette back into the skillet on its uncooked side!. Cook until completely set!. Allow the omelette to cool, and then cut it into wedges!. Season it with salt and sprinkle with lemon juice to taste (optional)!.
Serve warm or at room temperature!.
Www@FoodAQ@Com
5-6 small waxy potatoes, such as Jersey Royal or Charlotte
olive oil
6 free-range eggs
salt and freshly ground black pepper
Method
1!. Scrub the potatoes if they look dirty and dry them on some kitchen paper!. Cut each potato in half lengthways, put the flat side down on the chopping board and cut each half into thin slices!.
2!. Place a medium frying pan on the hob over medium heat!. Pour enough olive oil into the pan to cover the base!. Before the oil gets really hot, carefully slide all the potatoes into the pan and let them start to fry!. Turn the heat down a little if they start to brown too quickly as they need to fry gently!. Turn the potato slices with a fish slice from time to time so they cook evenly!.
3!. While the potatoes are cooking, break the eggs into a mixing bowl!. Grind in some pepper and add about a half teaspoon of salt!. Whisk the eggs with a fork until the yolks and whites are combined!.
4!. The potatoes are ready when they look quite crisp but not yet brown and when a slice feels soft if you stick a butter knife into it!. Take the pan off the heat and, using the fish slice (which will lift out the potato but not the oil), transfer all the potato to the bowl of beaten egg!. Give it a stir!. Put the oily pan back on the heat (again, low to medium) to warm up again!. Switch on the grill to medium!.
5!. Pour the egg and potato mixture into the pan!. It will bubble up a little at the sides!. Let the omelette cook gently for 6-8 minutes or until it is turning golden brown underneath (check by sliding the tip of a palette knife down the side of the omelette and levering it up so that you can see)!. It should be only slightly liquid on top!.
6!. The easiest (and safest) way to cook the top of the tortilla is to put it under the hot grill for just a minute or two!. Watch it like a hawk!. The tortilla should look set and dotted golden brown!. When it looks ready, switch off the grill and slide the tortilla on to a big plate!.
7!. If you want to turn the tortilla the bold (and Spanish) way, you will need a large, flat plate that is a bit bigger than the frying pan, and you'll need to take considerable care!. Wearing oven gloves, remove the pan from the heat and place the plate over the pan!. Lift the pan and plate together and flip them upside down!. Place the plate on the table and lift off the frying pan, putting it back down on the hob!. You can now slide the tortilla back into the pan, runny-side down!. Cook it for another 3-5 minutes, until that side too is nicely browned!.
8!. Tortillas are best eaten warm rather than hot; you can even wrap it in foil and take it on a picnic!.
Ingredients:
1/2 pint of olive oil
5 medium (40 oz each) baking potatoes, peeled, sliced and lightly sprinkled with salt
1/2 yellow onion, chopped
3 cloves garlic, minced
5 eggs
Salt
Method:
Heat the olive oil in a 9-inch skillet and add the potato slices carefully, because the salt will make the oil splatter!. Try to keep the potato slices separated so they will not stick together!. Cook, turning occasionally, over medium heat for 5 minutes!. Add the onions and garlic and cook until the potatoes are tender!. Drain into a colander, leaving about 3 tablespoons of oil in the skillet!.
Meanwhile, in a large bowl, whisk the eggs with a pinch of salt!. Add the potatoes, and stir to coat with the egg!. Add the egg-coated potatoes to the very hot oil in the skillet, spreading them evenly to completely cover the base of the skillet!. Lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set!.
Use a plate to cover the skillet and invert the omelette away from the hand holding the plate (so as not to burn your hand with any escaping oil)!. Add 1 tablespoon oil to the pan and slide the omelette back into the skillet on its uncooked side!. Cook until completely set!. Allow the omelette to cool, and then cut it into wedges!. Season it with salt and sprinkle with lemon juice to taste (optional)!.
Serve warm or at room temperature!.
Www@FoodAQ@Com
Spanish Omelet is very easy to prepare delicious to eat it like breakfast, evening snack, at any time you feel hungry!.
InstructionsDifficulty: Easy
Things You’ll Need:
Ingredients:-
Eggs-2
Potato-1 Small
Cheese
Ajinomoto -1/4 tsp
Salt to tast
Turmeric powder-1/2 tsp
Green chilli Chopped-1-2
Oil-4tsp
Ripe Tomato-1 small!.
hope i helped!
and my pleasure! :D
http://www!.ehow!.com/how_2281749_make-spa!.!.!.
Www@FoodAQ@Com
InstructionsDifficulty: Easy
Things You’ll Need:
Ingredients:-
Eggs-2
Potato-1 Small
Cheese
Ajinomoto -1/4 tsp
Salt to tast
Turmeric powder-1/2 tsp
Green chilli Chopped-1-2
Oil-4tsp
Ripe Tomato-1 small!.
hope i helped!
and my pleasure! :D
http://www!.ehow!.com/how_2281749_make-spa!.!.!.
Www@FoodAQ@Com