Best Potato And Vegetable Omelet Bulgarian Style Recipes

POTATO AND VEGETABLE OMELET (BULGARIAN STYLE)

Steps:

• Peel and cut the potatoes in 1/2 - 3/4 inch cubes. Cook in boiling, salted water for 5 minutes or until tender. Drain.
• While potatoes are cooking chop the onions and peppers, crush the garlic.
• Heat half the oil in a large frying pan, add the onions and garlic, cook for 4 minutes, add the red pepper and peas, cook for 3 minutes then transfer to a plate.
• Heat the remaining oil in the pan, add the potatoes and cook for 8 minutes stirring, add the onion mixture, sprinkle the parsley, and mix well with the potatoes.
• Beat the eggs, add with the cheese and season with pepper to taste. Pour over the mixture evenly. Reduce the heat and cook for about 10 minutes or until the eggs are set.
• This omelette works well either hot or served at room temperature.

BULGARIAN POTATOES

Steps:

• Put oven rack in middle position and preheat oven to 375º. Butter 9-inch baking dish.
• Puree cottage cheese in food processor until as smooth as possible, about 1 minute
• Add butter, 1 teaspoons salt, and 1/2 teaspoons pepper and blend until combined well.
• Peel potatoes and thinly slice (1/4-1/8"), a slicer would be perfect for this.
• Spread 1/3 of the potatoes evenly in 1 layer in dish and top with 1/3 (1 scant cup) cottage cheese mixture. Mixture will NOT cover potatoes completely.
• Continue layering potatoes and cottage cheese mixture, ending with cottage cheese.
• Cover tightly with foil and bake until potatoes are tender, 1-1 1/4 hours.
• When potatoes are tender, whisk together eggs, yogurt, remaining salt and pepper in a bowl.
• Pour egg mixture evenly over potatoes and bake, uncovered, until custard is set, about 20 minutes.

BAKED VEGETABLE OMELET

Steps:

• Heat oven to 350 degrees. Layer Pepper Jack, broccoli and tomatoes in ungreased 8x8x2 inch baking dish. Beat milk, flour, salt, pepper and eggs until smooth. Pour over cheese.
• Bake, uncovered, for 40 to 45 minutes or until egg mixture is set. Let stand 10 minutes before cutting into servings.

BAKED VEGETABLE OMELET

Steps:

• Preheat oven to 375°F Shred vegetables on a course grater or in a food processor. Squeeze as much moisture as possible from zucchini.
• In a large bowl beat eggs, then mix in vegetables and remaining ingredients except for butter.
• Grease a 9- or 10-inch casserole or deep glass pie pan. Fill with egg mixture, dot with butter and bake about 30 minutes until firm.
• Let cool 5 minutes before cutting. This dish is best served warm, not hot.

BAKED MASHED POTATO AND VEGETABLE OMELET

Steps:

• In a 12-inch non-stick skillet cook the bell peppers, the onion, and the mushrooms with salt and black pepper to taste in 2 tablespoons of the oil over moderately low heat, stirring, for 5 to 10 minutes, or until the vegetables are tender and all the liquid the mushrooms give off is evaporated. In a large bowl whisk together the eggs, the potatoes, the Parmesan, the parsley, and salt and black pepper to taste until the mixture is combined well and stir in the vegetable mixture. In the skillet heat the remaining 2 tablespoons oil over moderate heat until it is hot but not smoking, pour in the egg mixture, and bake the omelet in the middle of a preheated 325°F. oven for 20 to 30 minutes, or until it is set. (If the skillet handle is plastic, wrap it in a double thickness of foil.) Cut the omelet into wedges and serve it warm.

KIELBASA SCRAMBLE

Steps:

• Heat oil or butter in large skillet (I use my iron skillet).
• Add potatoes slices and cook over medium heat for 5 minutes.
• Add onion slices and stir. Cook for 5 minutes.
• Add garlic, red pepper flakes and Kielbasa.
• Continue to cook until potatoes are browned, stir occasionally. Cooking time will depend on how thick you sliced your potatoes.
• Beat eggs with sour cream and water.
• Add to pan over Kielbasa and potato mixture.
• Cook and stir until eggs are fluffy and cooked.
• Add salt and pepper to taste.
• Serve.