Best Potato And Egg Pan Omelette Parsi Style Recipes

SPANISH POTATO OMELET

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.

SPANISH POTATO OMELET

Steps:

• Heat 2 tablespoons oil over medium-high heat in a large nonstick skillet. Cook the onions until soft, about 5 minutes. Add the potatoes, 1/2 teaspoon salt and the pepper. Add 2/3 cup water and cover the skillet. Reduce the heat to medium-low and cook until the potatoes are tender, about 15 minutes. Scrape the potato mixture into a large bowl and cool, stirring occasionally, about 30 minutes. Wipe out and reserve the skillet. The potato mixture can be made 6 hours ahead. Keep at room temperature.
• Combine the eggs, garlic, olives, parsley, thyme and remaining 3/4 teaspoon salt in another large bowl. Fold in the cheese and the cooled potato mixture.
• Preheat the broiler. Add the remaining 2 tablespoons oil to the same skillet and heat over medium-high heat. Pour in the egg mixture, spreading evenly. Cook, uncovered, until the sides are set and the top edge begins to brown, about 5 minutes. Run a flexible heatproof rubber spatula around the sides of the pan to loosen the omelet. Cover tightly; reduce the heat to medium-low and cook until the center is almost set, about 5 minutes.
• Broil the omelet until the top is fully cooked and begins to brown, 3 to 4 minutes. Let the omelet rest for 2 minutes. Loosen the omelet again around the sides and underneath as far as possible. Slide the omelet onto a platter and garnish with parsley and thyme sprigs. Cut into wedges. Serve warm or at room temperature with Quick and Easy Romesco Sauce.
• Combine the bell peppers, oil, tomato paste, almonds, vinegar, garlic, paprika, salt and pepper in a blender or food processor. Blend until the sauce is almost smooth, scraping down the sides of the bowl occasionally. If the sauce is too thick, blend in the reserved roasted bell pepper juice, 1 teaspoonful at a time, to thin out the sauce. Transfer the sauce to a small bowl. The sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

PARSI POTATOES WITH EGG

Steps:

• Cover potatoes with cold water by 1 inch in a medium saucepan, then stir in 1 tablespoon salt and simmer until not quite tender, about 8 minutes. Drain potatoes and cool slightly. Peel potatoes, then quarter and slice about 1/2 inch thick.
• Heat oil in a 12-inch skillet over medium heat until it shimmers, then cook mustard and cumin seeds until a shade darker and mustard seeds begin to pop, about 45 seconds. Add curry leaves and chiles and cook, stirring, 30 seconds. Add onion and cook, stirring occasionally, until soft and translucent, about 10 minutes. Stir in turmeric and 1 1/2 teaspoons salt, then add potatoes and cook over low heat, stirring occasionally, until potatoes are tender, 10 to 14 minutes. Discard chiles, then stir in cilantro and salt to taste.
• Transfer to a 10-inch heavy skillet with a high-domed lid (or use a metal bowl or inverted skillet as a lid) and keep warm, covered, over very low heat.
• Beat egg whites with a pinch of salt until they just hold stiff peaks. Lightly beat yolks with a fork, then stir in a spoonful of beaten whites to lighten them. Fold in remaining whites gently but thoroughly. Drizzle water around edge of skillet and spread eggs evenly over surface of potatoes. Increase heat and bring liquid just to a simmer (to create steam). Cover skillet, then reduce heat to low and cook until surface is dry and slightly springy to the touch, 12 to 14 minutes.

POTATO AND EGG PAN OMELETTE (PARSI STYLE)

Steps:

• Parboil potato in lightly salted boiling water for a minute or two, drain well in colander.
• Heat ghee or oil in a frying pan Fry the potato until lightly browned.
• Lift out on slotted spoon and set aside.
• Separate eggs and beat the whites until frothy, then beat in the yolks, salt, pepper and cumin.
• Fold in coriander, onion and chilies.
• golden brown on bottom, turn omelet over and cook until brown on other side.
• Serve hot with chapatis or bread.