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Potato omelette

Potato omelette


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The recipe is designed by me, I hope you like it.

  • 4-5 medium potatoes
  • 3 eggs
  • peppers (I used frozen)
  • sheep cheese
  • greenery at will

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION How to make potato omelette:

Wash and peel the potatoes, cut the slices. Fry in a pan.

Meanwhile, beat the eggs well. After the potatoes turn golden, add beaten eggs.

At the end, when the omelet is browned, sprinkle the pepper and greens.

Serve hot.


Recipe: Omelet with potatoes, onions and peppers

Ingredients for Omelette with potatoes, onions and peppers
& # 8211 3 eggs (you can also put 4 eggs)
& # 8211 2 green onion strands
& # 8211 2 suitable large potatoes
& # 8211 1 tablespoon sour cream
& # 8211 little red pepper
& # 8211 some green parsley leaves
& # 8211 salt, pepper
& # 8211 telemea rasa

Preparation Omelet with potatoes, onions and peppers
Peel a squash, grate it and chop it. Heat oil in a pan and fry the potatoes, turning on both sides. When they are done, take them out and set them aside until the omelet is ready.

Ingredients for Omelette with potatoes and vegetables

Beat the eggs well together with the sour cream. Add sliced ​​green onions, finely chopped peppers and a few parsley leaves (optional). Season with salt and pepper.

Put the potatoes back in the pan and pour the omelette composition over the potatoes.

Preparation Omelet with potatoes and vegetables

At first, mix lightly with a fork, then let it bake. Turn the omelet over and over. When it is cooked, turn the omelet over on a plate and grate the telemea on top.


Ingredients and how to prepare the potato omelette

Preparation time: 15 minutes

Cooking time: 25 minutes

Preparation method: frying

Recipe difficulty: low

To cook this dish, you must have at hand:

- 100 grams of rehydrated peas

Peel the potatoes, cut them into pieces and leave them in cold water for about 15 minutes. Chop the onion, clean the tomato and cut it into cubes. Then put two or three tablespoons of olive oil in a pan and wait until it heats up. Add the potatoes and let them simmer for five minutes, stirring constantly, to prevent them from being quickly penetrated by the heat. Put the onion in the pan and wait until it becomes glassy. Meanwhile, beat the eggs in a bowl and season with salt and pepper to taste.

When you notice that the vegetables in the pan have changed color, you can add eggs, tomato pieces and peas. If after a few minutes there is no liquid left on the surface of the preparation, you can turn it on the other side, to fry evenly. When the potato omelette is ready, you can serve it with a salad of fresh vegetables and greens.

Potato omelette it is an easy to make and very tasty dish. Try it too, to enjoy a hearty meal.


Spanish omelet & # 8211 recipe

ingredients

  • 4 large eggs
  • ½ kg of potatoes
  • 1 red onion
  • ½ red pepper
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 tablespoon finely chopped parsley
  • salt and pepper to taste

Method of preparation

Peel a squash, grate it and slice it as thin as possible. Boil in a saucepan with water until soft.

Meanwhile, peel the onion and cut into small pieces. Fry in a saucepan with a little oil. When it has become transparent, add the diced red pepper. Leave until soft.

Then add the potatoes in a single layer, over the onion and pepper.

Beat the eggs in a bowl with a little salt and pepper. Add the Parmesan cheese and parsley. Homogenize and pour this composition over the potatoes.

Let the omelet cook for about 3 minutes, then turn it over. You can use a flat plate to turn it over.

Cut into four or six portions and remove with a spatula. You can serve it hot, or cold, with a salad of tomatoes or greens, yogurt or anything else you want.

Jamie Oliver's recipe is simpler. Use 5 eggs, 300 grams of potatoes and 1 onion. Cut the potatoes and onions into thin slices. Put 2 tablespoons of oil in a pan over medium heat and add onions and potatoes.

Fry the vegetables for about half an hour on low heat, or until the potatoes are completely softened. They turn slightly with a spatula, trying to keep the potato slices as whole as possible.

Pour over them the beaten eggs with a little salt. After the omelette is baked at the base, place a flat plate over the pan and pour the omelette over it. Place it back in the pan and let it brown a little on the other side.


Spanish omelet & # 8211 recipe

ingredients

  • 4 large eggs
  • ½ kg of potatoes
  • 1 red onion
  • ½ red pepper
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 tablespoon finely chopped parsley
  • salt and pepper to taste

Method of preparation

Peel a squash, grate it and slice it as thin as possible. Boil in a saucepan with water until soft.

Meanwhile, peel the onion and cut into small pieces. Fry in a saucepan with a little oil. When it has become transparent, add the diced red pepper. Leave until soft.

Then add the potatoes in a single layer, over the onion and pepper.

Beat the eggs in a bowl with a little salt and pepper. Add the Parmesan cheese and parsley. Homogenize and pour this composition over the potatoes.

Let the omelet cook for about 3 minutes, then turn it over. You can use a flat plate to turn it over.

Cut into four or six portions and remove with a spatula. You can serve it hot, or cold, with a salad of tomatoes or greens, yogurt or anything else you want.

Jamie Oliver's recipe is simpler. Use 5 eggs, 300 grams of potatoes and 1 onion. Cut the potatoes and onions into thin slices. Put 2 tablespoons of oil in a pan over medium heat and add onions and potatoes.

Fry the vegetables for about half an hour on low heat, or until the potatoes are completely softened. They turn slightly with a spatula, trying to keep the potato slices as whole as possible.

Pour over them the beaten eggs with a little salt. After the omelette is baked at the base, place a flat plate over the pan and pour the omelette over it. Place it back in the pan and let it brown a little on the other side.


Baked omelette with potatoes

ingredients
For 4 servings :, 4 medium potatoes, 4 eggs, 8 slices of lightly smoked pork, 8 meatballs, 20 g butter, salt to taste, basil for potatoes, pepper, 1 sprig of cherry tomatoes, a little cheese

Difficulty: Average | Time: 50 min


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Spanish omelet & # 8211 recipe

ingredients

  • 4 large eggs
  • ½ kg of potatoes
  • 1 red onion
  • ½ red pepper
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 tablespoon finely chopped parsley
  • salt and pepper to taste

Method of preparation

Peel a squash, grate it and slice it as thin as possible. Boil in a saucepan with water until soft.

Meanwhile, peel the onion and cut into small pieces. Fry in a saucepan with a little oil. When it has become transparent, add the diced red pepper. Leave until soft.

Then add the potatoes in a single layer, over the onion and pepper.

Beat the eggs in a bowl with a little salt and pepper. Add the parmesan and parsley. Homogenize and pour this composition over the potatoes.

Let the omelet cook for about 3 minutes, then turn it over. You can use a flat plate to turn it over.

Cut into four or six portions and remove with a spatula. You can serve it hot, or cold, with a salad of tomatoes or greens, yogurt or anything else you want.

Jamie Oliver's recipe is simpler. Use 5 eggs, 300 grams of potatoes and 1 onion. Cut the potatoes and onions into thin slices. Put 2 tablespoons of oil in a pan over medium heat and add onions and potatoes.

Fry the vegetables for about half an hour on low heat, or until the potatoes are completely softened. They turn slightly with a spatula, trying to keep the potato slices as whole as possible.

Pour over them the beaten eggs with a little salt. After the omelette is baked at the base, place a flat plate over the pan and pour the omelette over it. Place it back in the pan and let it brown a little on the other side.


When we do potato omelette, first we prepare eggs:, we beat them in a bowl with salt, pepper, dill (optional) and mineral water (to better dissolve eggs and make the omelette fluffier), then we deal with potatoes (because after being grated, they must be used immediately, because they turn black quickly).

Potatoes Peel a squash, grate it and squeeze the juice beaten egg, stirring slowly with a goal up to mixing fill.

At the end we put it in the bowl bell pepper cut thin strips, grated cheese on the large grater.

a teflon pan, we oil heat it, then the egg composition, taking care that after 3-4 minutes let's turn the omelet to the other side.

Potato omelette will be served portioned in white plates, for each person, along with a lettuce or some Cherry tomatoes cut in half.


Method of preparation

We have to prepare for this omelet, only the potatoes before, which we either fry in an oil bath, on the stove, or put them in the oven in a bowl greased with butter, as I did.

Grease the bowl with plenty of butter and add the peeled and sliced ​​potatoes.

Sprinkle over them, salt and basil and put the dish in the oven for 40 minutes at 180 degrees.

After baking, transfer the potatoes to the bowl in which we will prepare the omelette, which we also greased with a little butter.

Place the meatballs cut in half and the pork tenderloin, also sliced ​​smaller.

Mix the 4 eggs with a little salt and pepper and spread them over the ingredients in the bowl.

Place the tomato branch in the middle and put the dish in the oven for 20 minutes, or until the omelet is ready.

5 minutes before putting out the fire, I sprinkled over the omelette and a little grated cheese.

Serve hot, without bread, with vegetables or pickles, or with a glass of yogurt.


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