Best Spanish Omelet Recipes

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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

TORTILLA DE PATATA (SPANISH POTATO OMELET)



Tortilla de Patata (Spanish Potato Omelet) image

There are so many versions of this emblematic tapa that can be found all over Spain. I know, because I eat my own weight in them, wherever I go! Every region and household have their own special way of preparing this dish and it can get quite controversial as to which is the true, authentic Tortilla de Patata in Spain. This is my favorite make-at-home version adapted from many different recipes over the years. Some recipes don't call for onions but I love the sweetness and depth of flavor that caramelized onions give to the dish. It's a stunning but simple combination of flavors and textures. If you have any left over, this tortilla is also fantastic sliced into thin slices and stuffed into a fresh baguette with aioli, a homemade garlic mayonnaise , and some mild, small green peppers, either fried in olive oil, or roasted and peeled and sprinkled with some fine flaked sea salt.

Provided by Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 6

1 1/2 cups extra-virgin olive oil (preferably Spanish, Arbequina olive oil variety)
1 large onion, chopped
1 3/4 pounds potatoes, halved lengthwise and very thinly sliced
Salt
8 eggs
Baguette slices, for serving

Steps:

  • Heat the olive oil to medium-high heat in a 12-inch cast-iron or nonstick skillet. Add the onions and saute until translucent, about 5 minutes. Add the potato slices, season with salt and cook over low and slow heat until the potatoes are softened and lightly golden brown around the edges, 30 to 40 minutes, gently shaking the pan from time to time to prevent the potato slices from sticking. When the potatoes are ready, reserve 2 tablespoons of the olive oil from the skillet (now infused with the flavor of those onions and potatoes) and drain the potatoes in a colander or on a paper towel.
  • Beat the eggs with a generous pinch of salt in a large bowl for about 1 minute. Add the drained caramelized potatoes and onions and stir with a fork to lightly break up the potatoes (this will give the finished Tortilla de Patata a wonderful light fluffy texture). Heat 1 to 2 tablespoons of the reserved olive oil in the same skillet until very hot. Pour in the egg and potato mixture and cook on one side, gently shaking the pan occasionally, until the underside is set and very lightly browned, about 5 minutes. Using a plate to cover the pan, carefully invert the omelet onto the plate and then gently slide the omelet back into the pan to cook on the other side until just set and light golden brown, about 5 minutes more. Do not overcook. This Tortilla de Patata is best when barely runny in the very center. Serve immediately with some slices of fresh baguette, or make ahead to serve later in the day at room temperature. Enjoy!

SPANISH POTATO OMELET (TORTILLA A LA ESPANOLA)



Spanish Potato Omelet (Tortilla a la Espanola) image

Make and share this Spanish Potato Omelet (Tortilla a la Espanola) recipe from Food.com.

Provided by kenk1492

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup olive oil
4 large potatoes, peeled and cup into 1/8 inch slices
1 large onion, thinly sliced
coarse salt
4 large eggs

Steps:

  • Heat the oil in a 8-9 inch skillet. Add the slices of potato one at a time to avoid sticking together.
  • Alternate layers of potatoes with layers of onions.
  • Cook slowly over medium heat, turning the potatoes until tender, not brown.
  • Drain potatoes in a colander, save oil.
  • Make sure skillet is very clean for later use. In a bowl, beat eggs with a fork until slightly foamy.
  • Salt to taste. Add the potatoes, press down to cover potatoes completely with egg. Return to skillet, heat 2 tablespoons of saved oil until smoking point. Add the mixture, spread it out. Rapidly, lower the temperature to medium-high.
  • Shake the pan often to avoid sticking.
  • When the bottom is brown, cover the skillet with a plate, turn skillet up-side down, remove tortilla, slide off plate with uncooked side down into skillet and cook the other side, Turn several times until cooked

SPANISH OMELET



Spanish Omelet image

Wake up your taste buds with the yummy flavors of warm refried beans, salsa and shredded cheese in 15 minutes flat. Spice it up with a hot salsa, or add sizzling cooked bacon for a smoky twist. -Teresa Gunnell, Lovettsville, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 6

6 large eggs
1/4 cup water
1 cup refried beans, warmed
1/4 cup chopped red onion
1/2 cup shredded Mexican cheese blend, divided
1/4 cup salsa

Steps:

  • Heat a 10-in. nonstick skillet coated with cooking spray over medium heat. Whisk eggs and water. Add half of the egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon half of the beans and half of the onion on one side and sprinkle with 2 tablespoons cheese; fold other side over filling. Slide omelet onto a plate. Repeat. Garnish with salsa and remaining cheese.

Nutrition Facts : Calories 450 calories, Fat 26g fat (10g saturated fat), Cholesterol 583mg cholesterol, Sodium 944mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 5g fiber), Protein 31g protein.

SPANISH POTATO OMELET



Spanish Potato Omelet image

Provided by Giada De Laurentiis

Time 2h5m

Yield 6 servings

Number Of Ingredients 21

4 tablespoons extra-virgin olive oil
3 small onions, sliced
5 small Yukon gold potatoes (1 1/2 pounds), peeled, cut into 1/8-inch-thick rounds
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
5 large eggs, at room temperature
6 cloves garlic, chopped
6 large pimiento-stuffed olives, thinly sliced or coarsely chopped
1 tablespoon chopped fresh Italian parsley, plus sprigs for garnish
3/4 cup coarsely chopped or crumbled feta (about 3 ounces)
Quick and Easy Romesco Sauce, recipe follows
1 tablespoon chopped fresh thyme, plus sprigs for garnish
One 15-to-16-ounce bottle roasted red bell peppers, drained, juices reserved
1/3 cup extra-virgin olive oil
1/4 cup tomato paste
1/4 cup Marcona almonds or hazelnuts, toasted
2 tablespoons sherry wine vinegar
2 cloves garlic, peeled, chopped
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

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.

SPANISH OMELET/TORTILLA DE PATATA RECIPE BY TASTY



Spanish Omelet/Tortilla De Patata Recipe by Tasty image

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

Provided by Dhruv Vohra

Categories     Breakfast

Yield 1 serving

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 POTATO OMELET (TORTILLA DE PAPA ESPANOLA) WITH ROMESCO SAUCE



Spanish Potato Omelet (Tortilla de Papa Espanola) with Romesco Sauce image

Provided by David Kamen

Categories     Egg     Garlic     Nut     Potato     Tomato     Appetizer     Sauté     Almond     Bell Pepper     Hazelnut     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 18

Tortilla:
1 large Spanish onion, thinly sliced
4 medium russet potatoes, peeled, sliced 1/8-inch thick
3/4 cup extra virgin olive oil
8 large eggs
Kosher salt
Romesco sauce:
1 cup almonds, skins removed
1 cup hazelnuts, skins removed
1 slice white bread
5 to 6 garlic cloves, peeled
1 large red bell pepper, halved and seeded
2 plum tomatoes, halved
1 tablespoon sherry vinegar
2 tablespoons flat-leaf parsley, chopped
1/2 teaspoon smoked Spanish paprika
1/4 cup extra virgin olive oil, plus more if needed
Kosher salt and freshly ground black pepper

Steps:

  • For the tortilla:
  • 1. In a large skillet over medium-high heat, arrange the onion and potatoes in a flat layer and cover with 1/2 cup olive oil. Cook the vegetables, gently stirring occasionally, until the potatoes are tender but not browned, 7 to 9 minutes.
  • 2. Drain the cooked vegetables in a colander set over a bowl until cooled. (The oil collected in the bowl can be used later in the recipe or for another preparation.)
  • 3. Place a medium nonstick skillet over medium-high heat and add the remaining 1/4 cup olive oil. In a large bowl, beat the eggs with a pinch of salt. Add the potato mixture to the skillet in a flat layer and then pour the eggs over top. Cook the eggs, pressing the edges into the center as they begin to cook. Once the omelet is set enough, gently shake the pan to keep it from sticking on the bottom. Continue cooking until almost completely set, 6 to 8 minutes. Slide the omelet out onto a large dinner plate and invert it back into the pan to finish cooking the other side, 2 to 3 minutes more.
  • 4. Slide the finished omelet onto a large serving plate and let stand 10 minutes before slicing. Serve warm or at room temperature with Romesco sauce.
  • For the romesco sauce:
  • 1. Preheat the oven to 350°F. Arrange the almonds, hazelnuts, bread, and garlic in a single layer on a baking sheet. Toast until ingredients are aromatic and lightly browned, 7 to 9 minutes. Set aside to cool. Set the oven to broil.
  • 2. Place the peppers and tomatoes cut-side down onto an oiled baking sheet. Broil until the skins of the vegetables are evenly charred and the flesh is tender, 8 to 10 minutes. Immediately transfer the vegetables to a bowl, cover with plastic wrap, and let cool enough to handle. Peel and discard the skins from the vegetables and transfer the flesh to the jar of a blender.
  • 3. Add the cooled nuts, bread, and garlic to the blender along with the vinegar, parsley, paprika, olive oil, and salt and pepper to taste. Blend until smooth, adjusting the consistency as needed with olive oil to create a pourable sauce, and serve.

SPANISH POTATO OMELET (TORTILLA DE PATATAS)



Spanish Potato Omelet (Tortilla De Patatas) image

The Spanish word fro Omelet is Tortilla, although it is nothing like the Mexican tortilla! A quick, delicious Brunch or weekday dinner doesn't get much easier than this! Zaar World Tour 8

Provided by pammyowl

Categories     Breakfast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

6 slices bacon, cut into 1 inch peaces
1 medium onion, diced
1 medium potato, cut into 1/2 inch pieces
6 eggs
3/4 teaspoon salt
1/3 teaspoon pepper
parsley

Steps:

  • Fry bacon in 10 inch skillet until crisp. Remove bacon, drain all but 4 tablespoons of fat from pan.
  • Add potato and onion, cook and stir until the potatoes are tender and golden, about ten minutes.
  • Whisk eggs with salt and pepper.
  • Add the bacon back to the pan, add eggs.
  • Cover with lid and cook on LOW until the eggs are set, perhaps 10 minutes more. Garnish with parsley.
  • Cut into wedges and serve.
  • Be sure not to overcook, it will get rubbery! Eggs cook themselves even after they are off the heat, as I'm sure you know.

Nutrition Facts : Calories 214.7, Fat 12.6, SaturatedFat 4.2, Cholesterol 287.2, Sodium 646.8, Carbohydrate 12.6, Fiber 1.7, Sugar 1.9, Protein 12.2

TORTILLA DE PATATA (SPANISH POTATO & ONION OMELET)



Tortilla De Patata (Spanish Potato & Onion Omelet) image

No doubt about it, the Tortilla Espanola or Spanish Omelet is the most commonly served dish in Spain. It is also called Tortilla de Patata or Potato Omelet. Bars and cafés serve it as a tapa or appetizer, but it is often served as a light dinner in Spanish homes. Because it is easy to transport, the Spanish make bocadillos or sandwiches by placing a piece between two pieces of a baguette.

Provided by Helenic Hottie

Categories     Spanish

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 5

6 -7 medium potatoes, peeled
1 whole yellow onion
5 -6 large eggs
2 -3 cups olive oil, for pan frying
salt

Steps:

  • Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8" thick. Make sure to separate the pieces that stick together. It is not necessary to slice the potatoes paper thin and it is best not to use a food processor because most will slice the potatoes too thin. If you slice them a bit thick, don't worry - it will simply take a bit longer for them to cook.
  • Peel and chop the onion into 1/4" pieces. Put potatoes and onions into a bowl and mix them together. Salt the mixture.
  • In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat. Drop a single piece of potato into the oil to ensure it is hot enough to fry. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn.
  • Note: If the oil is too hot, the potatoes will brown rapidly on the outside, but still be raw on the inside.
  • Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula. Some cooks like to place the potato and onion mixture in a colander for a few minutes to allow more oil to drain. If you do this, place a plate underneath to catch the olive oil and you can use it again.
  • While the mixture is draining, crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato onion mixture. Mix together with a large spoon.
  • Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan (aprox. 9-10") and heat on medium heat. Be careful not to get the pan too hot because the oil will burn - or the tortilla will! When hot, stir the potato onion mixture once more and "pour" into the pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly "browned." The inside of the mixture should not be completely cooked and the egg will still be runny.
  • When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Carefully take the frying pan to a sink. Place a large dinner plate (12") upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will "fall" onto the plate. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan - approximately 1.5 teaspoons Let the pan warm for 30 seconds or so. Now slide the omelet (which is probably still a bit runny), into the frying pan, using a spatula to catch any egg mixture that runs out. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.
  • Carefully slide the omelet onto a plate! To serve as a main course, slice it into 6-8 pieces like a pie. Serve sliced French bread on the side.
  • If you are serving as an appetizer, slice a baguette into pieces about ½ inch think. Cut the tortilla into 1.5" squares and place a piece on top of each slice of bread.
  • It is simply delicious served with sofrito, fried tomato sauce that is made all over Spain. Tomatoes, onions, garlic, green peppers and olive oil sautéed in a frying pan.

SPANISH OPEN-FACED OMELET



Spanish Open-Faced Omelet image

Provided by Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil, plus more for drizzling
1/4 cup small diced red peppers
2 tablespoons small diced yellow peppers
1/4 cup small diced green peppers
Salt and freshly ground black pepper
1/4 cup peeled, seeded, and small diced tomatoes
8 large eggs
1/4 cup pitted black olives
3 thin slices Serrano or prosciutto ham, sliced into thin ribbons
6 leaves basil, chiffonade

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat a cast iron skillet over medium heat. When the pan is hot, add the olive oil and heat. Add the peppers and cook until they start to caramelize, about 5 minutes. Season with salt and pepper. Add the tomatoes and cook for 2 minutes.
  • Break the eggs into a large bowl. Season with salt and pepper and whisk well. Add the eggs to the pepper mixture and stir constantly until curds start to form. Cook until the mixture has begun to set but is still fairly wet.
  • Remove from the heat and scatter the olives and Serrano ham over the top. Place in the oven and cook for 5 minutes, or just it is mostly set, but still a little bit moist. Remove from the oven and sprinkle with the basil. Drizzle with extra-virgin olive oil and let sit for 5 minutes. Slice and serve.

SPANISH OMELET



Spanish Omelet image

Our Spanish Omelet gets mucho flavor from smoked ham, VELVEETA, garlic and chopped fresh cilantro.

Provided by VELVEETA Cheese

Categories     Trusted Brands: Recipes and Tips     VELVEETA Cheese

Time 50m

Yield 6

Number Of Ingredients 10

1 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
¼ cup KRAFT Zesty Italian Dressing
1 pound red potatoes, cooked, finely chopped
1 (6 ounce) package OSCAR MAYER Smoked Ham, chopped
6 large eggs eggs
½ cup milk
¼ pound VELVEETA®, cut into 1/2-inch cubes
½ cup chopped fresh cilantro

Steps:

  • Heat oven to 350 degrees F.
  • Cook peppers, onions and garlic in dressing in 10-inch ovenproof skillet on medium heat 5 min., stirring frequently. Add potatoes; cook 5 min., stirring frequently. Remove from heat. Spread potato mixture to evenly cover bottom of skillet; top with ham.
  • Whisk eggs and milk until blended; pour over ham. Top with VELVEETA.
  • Bake 30 min. or until center is set. Sprinkle with cilantro.

Nutrition Facts : Calories 265.9 calories, Carbohydrate 21.2 g, Cholesterol 216.1 mg, Fat 12.5 g, Fiber 2 g, Protein 16.7 g, SaturatedFat 5 g, Sodium 748.7 mg, Sugar 5.9 g

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

LOADED SPANISH OMELET BITES #5FIX



Loaded Spanish Omelet Bites #5FIX image

5-Ingredient Fix Contest Entry. The flavors of Spain combine in these mini Spanish omelet inspired bites. Spiked with chorizo and manchego cheese, these bites can be eaten as an entree or serve more as a tapas / appetizer dish. Easy and only five ingredients!

Provided by jasminbaron

Categories     Pork

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 5

4 ounces spanish chorizo sausage, skinned and diced small
4 tablespoons olive oil, divided use
1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
8 large eggs, well beaten
4 ounces spanish manchego cheese, finely shredded, divided use

Steps:

  • Preheat oven to 375 degrees F.
  • In a large non-stick skillet over medium-high heat, cook diced chorizo, stirring occasionally, until just crisp, about 3 minutes. Remove chorizo to a paper towel lined plate, leaving the fat in the skillet.
  • Add 2 tbsp olive oil to skillet. Add Simply Potatoes Shredded Hash Browns and cook, stirring, until evenly colored and partially cooked, about 4-5 minutes. Remove from heat and allow to cool slightly.
  • Generously brush non-stick muffin tins with remaining olive oil.
  • Divide hash browns, chorizo, beaten egg and half of the manchego among prepared muffin tins. Stir mixture lightly. Top each with some of the remaining manchego cheese.
  • Bake at 375 for 15-18 minutes, or until cheese is melted and lightly browned.
  • Allow to cool for 10 minutes before removing from muffin tins.
  • Serves 4 as an entrée or more as a tapas / appetizer.

SARA'S SPANISH OMELET



Sara's Spanish Omelet image

A perfectly easy omelet for a Sunday morning! This was a favorite in our family for years. The results will impress both kids and adults! You may also add garlic and hot sauce for a more jazzy flavor.

Provided by Rebecca

Categories     Breakfast and Brunch     Eggs     Omelet Recipes

Time 25m

Yield 4

Number Of Ingredients 10

2 teaspoons butter
1 tablespoon diced green bell pepper
2 tablespoons minced onion
1 (8 ounce) can tomato sauce
2 teaspoons white sugar
1 teaspoon Worcestershire sauce
1 pinch ground cayenne pepper
8 eggs
3 tablespoons milk
salt and pepper to taste

Steps:

  • In a skillet or frying pan, melt butter over medium heat. Add green pepper and onion; saute until tender. Stir in tomato sauce, sugar, Worcestershire sauce and cayenne pepper. Simmer until sauce has thickened, about 10 minutes.
  • While sauce is cooking, beat together eggs and milk. Heat a lightly oiled 6 inch skillet over medium heat. Cook four small omelets, one at time, in the skillet. Season each with salt and pepper and keep them warm while the others are cooked. Serve warm with sauce spooned over each omelet.

Nutrition Facts : Calories 192.1 calories, Carbohydrate 7.3 g, Cholesterol 378.3 mg, Fat 12.3 g, Fiber 0.9 g, Protein 13.8 g, SaturatedFat 4.5 g, Sodium 483.9 mg, Sugar 6.1 g

SPANISH OMELET



Spanish Omelet image

Make and share this Spanish Omelet recipe from Food.com.

Provided by Sydney Mike

Categories     Breakfast

Time 25m

Yield 3 serving(s)

Number Of Ingredients 4

4 large eggs
1 lb potato
1/4 cup olive oil, divided
1/4 teaspoon salt

Steps:

  • Wash & cut potatoes into thin slices.
  • In a large skillet, heat 2 tablespoons of olive oil, then add potatoes & salt.
  • Fry, stirring occasionally, perhaps about 5 minutes, until potatoes are a golden color, then remove from the skillet & spread out on a paper-towel covered platter so that much of the oil can be removed.
  • In a large bowl, whisk eggs well, then to them add the potatoes, mixing well.
  • Using the same skillet as before, cover the bottom of the pan with a thin layer of oil, about 1-2 tablespoons.
  • Once the oil is hot, add potato & egg mixture, shaking the pan gently as you move the mixture, so that none sticks to the bottom.
  • Once omelet seems to be cooked, about 10 minutes, use a large plate to tip the omelet out of the skillet. After adding a little more oil to the skillet, slide the omelet in again, this time putting it in top-side down & cooking it until the under-side is also golden.
  • Serve hot or cold.

Nutrition Facts : Calories 373.6, Fat 24.8, SaturatedFat 4.6, Cholesterol 282, Sodium 296.6, Carbohydrate 26.9, Fiber 3.3, Sugar 1.7, Protein 11.4

PRESIDENT NIXON'S SPANISH OMELET



President Nixon's Spanish Omelet image

Make and share this President Nixon's Spanish Omelet recipe from Food.com.

Provided by carrie sheridan

Categories     Breakfast

Time 45m

Yield 1 omelet, 1 serving(s)

Number Of Ingredients 16

1 teaspoon butter
3 eggs, at room temperature
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 tablespoon chopped fresh parsley
1 fresh parsley sprig
2 tablespoons olive oil
1/2 cup thinly sliced onion
2 garlic cloves
1 cup julienned green pepper
2 medium tomatoes, diced or 1 cup canned diced tomato
1 bay leaf
1 lemon, juice of
1/2 teaspoon salt
1/4 teaspoon sugar
6 drops Tabasco sauce

Steps:

  • Heat olive oil in 1-quart saucepan.
  • Add onions and garlic and saute for 2 minutes, or until golden brown.
  • Add julienned green pepper, cover and simmer for 2 minutes.
  • Add diced tomatoes.
  • Stir in bay leaf, lemon juice, salt and sugar and tabasco sauce.
  • Bring to a boil, stirring constantly.
  • Simmer on low-to-medium for 10 minutes, stirring often.
  • Remove from heat.
  • Remove bay leaf.
  • Use at once OR store in the refrigerator in a covered jar.
  • Heat 1 tsp butter in an 8-inch frying pan.
  • Break eggs into a small bowl, season with salt and pepper.
  • Beat eggs well.
  • Pour into the hot skillet and cook over low heat for 1 minute.
  • Using a plastic or wooden spoon to stir eggs, gently move the pan in a circular motion for 1-2 minutes or until the eggs begin to pff up around the edges.
  • Spoon the warm spanish sauce into the center of the eggs and sprinkle with the chopped parsley.
  • Continue cooking for 1 minute, or until the bottom of the omelet is firmly set.
  • Tip the pan and use a fork to fold the omelet in half.
  • Lift the whole thing out with a spatula onto a serving dish.
  • Garnish with parsley sprig and serve at once.
  • Serve with toasted whole grain bread, warm rolls or corn bread.
  • If you make a LOT of the spanish sauce and keep it in the refrigerator, then you can make spanish omelets in a Flash of the Pan.

Nutrition Facts : Calories 628.8, Fat 46.6, SaturatedFat 11, Cholesterol 644.6, Sodium 2020.1, Carbohydrate 33.6, Fiber 7.2, Sugar 16.9, Protein 23.9

SPANISH OMELET WITH ROMESCO SAUCE



Spanish Omelet with Romesco Sauce image

Provided by Ted Allen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

1/4 cup hazelnuts (with skin)
1/3 cup extra-virgin olive oil, plus more for drizzling
1/4 cup roasted almonds
1 slice crusty bread, cut into 1/2-inch cubes
2 cloves garlic, sliced
1/2 teaspoon red pepper flakes, plus more to taste
1 whole peeled canned tomato
1/4 cup jarred roasted red peppers (preferably piquillos)
1/2 to 1 tablespoon red wine vinegar
Kosher salt
5 large eggs
Kosher salt
1 scallion, minced
1/2 cup coarsely grated manchego cheese
3 thin slices iberico or serrano ham

Steps:

  • Prepare the sauce: Preheat the oven to 350 degrees F. Place the hazelnuts on a baking sheet and toast until golden, 10 to 15 minutes. Wrap in a clean towel while still warm and rub to remove the skins.
  • Heat 1/3 cup olive oil in a 9-inch nonstick skillet over medium heat. Add the hazelnuts, almonds, bread, garlic and red pepper flakes and cook until golden, about 3 minutes. Transfer to a food processor; add the tomato, piquillo peppers, vinegar and 1/4 teaspoon salt and pulse, thinning with water as needed. Add salt and red pepper flakes to taste.
  • Make the omelet: Whisk the eggs, a pinch of salt and the scallion in a bowl. Return the skillet to medium heat and drizzle with more oil, if needed. Add the eggs and cook about 3 minutes, loosening the edges with a rubber spatula to allow the uncooked egg to run underneath. Sprinkle with the cheese, then layer the ham and 1/4 cup sauce on one side. Cook until the cheese melts and the eggs set, 2 to 3 more minutes. Fold in half to cover the filling. Serve with more sauce, if desired.

DEES SPANISH AVOCADO OMELET



Dees Spanish Avocado Omelet image

Make and share this Dees Spanish Avocado Omelet recipe from Food.com.

Provided by Dienia B.

Categories     Breakfast

Time 8m

Yield 1 serving(s)

Number Of Ingredients 6

2 eggs, beaten
2 green onions, diced
1 mushroom, sliced
2 slices avocados
2 tablespoons cheese, shredded
2 tablespoons salsa

Steps:

  • Spray hot skillet with Pam cooking spray.
  • Pour in beaten eggs.
  • Add green onions and sliced mushroom.
  • Add shredded cheese.
  • Add avocado slices.
  • Flip in half; top with salsa.
  • Plate.

SPANISH MUSHROOM OMELET



Spanish Mushroom Omelet image

This recipe does not make an omelet like we are used to in the United States. Rather, it is like a tortilla with a rich, flavorful sauce.

Provided by threeovens

Categories     One Dish Meal

Time 50m

Yield 2 tortillas, 6 serving(s)

Number Of Ingredients 12

1 cup mushroom, sliced (about 1/4 pound)
1/3 cup onion, chopped
1/4 cup green pepper, chopped
1 medium garlic clove, minced
6 tablespoons butter
1 (10 ounce) can tomatoes
1/4 cup water
1 bay leaf
1/8 teaspoon cayenne
12 eggs
6 tablespoons milk
salt and pepper

Steps:

  • Melt 2 tablespoons butter in a saucepan. Add mushrooms, onion, green pepper, and garlic. Saute until vegetables are tender. Stir in tomatoes, water, bay leaf and cayenne. Bring to a boil; reduce heat and simmer 30 minutes, stirring occasionally.
  • Combine eggs, milk and salt and pepper to taste. Mix until eggs are lemony and frothy.
  • Melt 2 tablespoons butter in a large skillet over medium low heat. Pour in half the egg mixture and cook until bottom is set. Gently lift and allow uncooked egg to flow underneath.
  • Repeat with remaining egg being sure milk and butter are hot before adding egg mixture.
  • Serve with mushroom sauce.

Nutrition Facts : Calories 275.6, Fat 22.2, SaturatedFat 10.8, Cholesterol 455.7, Sodium 233, Carbohydrate 5.1, Fiber 0.9, Sugar 2.8, Protein 14.2

SPANISH OMELET WITH SMOKED SALMON RECIPE - (4.6/5)



Spanish Omelet with Smoked Salmon Recipe - (4.6/5) image

Provided by jjadin

Number Of Ingredients 8

1 tablespoon olive oil
1 pound potatoes, peeled and cubed
1 onion, finely chopped
8 eggs
2 tablespoons chopped dill
8 slices smoked salmon
1/3 cup mascarpone cheese
4 handfuls salad leaves

Steps:

  • Heat the oil in a nonstick skillet and add the potato. Fry gently, stirring, for 10 minutes, or until browned on all sides and cooked through. Add the onion to the skillet and cook for 2 to 3 minutes, or until translucent and soft. Heat broiler to medium. Whisk the eggs in a bowl together with the dill and some salt and pepper. Tear the smoked salmon into pieces and add to the skillet. Add the mascarpone in dollops. Using a spatula, pull the mixture into the center of the skillet and level it off. Pour the eggs over the top and cook for 5 to 10 minutes, or until the omelet is just set. Put the skillet under the broiler for 1 to 2 minutes to lightly brown the top. Slide the omelet out of the skillet and cut into eight wedges. Arrange a handful of salad leaves on each plate and top with two wedges of the omelet.

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