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Potato omelette

Potato omelette


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Peel the raw potatoes and put them on the grater with small holes. Add eggs, salt, pepper, dill.

Mix the composition after draining the juice potatoes, and pour into a pan with hot butter, and bake on both sides.


Omelette with grated potatoes

Grated potatoes become crispy, and Gruy's sharpness completely enhances the taste of this potato omelet. Be careful and cut the onion as finely as possible, so that it does not give too strong a taste.

Ingredients for 1-2 servings:

  • 2 large eggs
  • 2 large potatoes
  • 1 teaspoon finely chopped onion
  • 1 clove of garlic
  • 2 teaspoons br & acircnză Gruy & egravere rasă
  • 2 teaspoons butter
  • salt and pepper

Total cooking time: 25-30 minutes

Method of preparation:

  1. The potatoes will be cleaned and grated as finely as possible
  2. Finely chop the onion and garlic
  3. Beaten eggs will be put together with potatoes, onions, garlic and cheese. Add salt and pepper to taste
  4. The butter will be melted in a pan, and the egg mixture will be poured there.
  5. The omelet will be left to cook on both sides for about 5 minutes


Potato omelette - a delicious omelet for the whole family!

Potato omelette is a hearty lunch or dinner for the whole family. If you are thinking about what else to prepare from potatoes, we recommend you try this wonderful recipe. My family loves this potato omelet.

INGREDIENT:

-basket, parsley, green onion

-1 tablespoon of fermented cream

METHOD OF PREPARATION:

1.Wash the potatoes, then peel them, cut them into straws and fry them, together with the onion cut into small pieces, in a pan with hot oil.

2. Press the garlic, add it to the pan with the potatoes, then fry them for another 2 minutes.

3. Beat the eggs with salt, pepper and cream, then add the chopped basil and onion.

4. Grease the baking tin (I used one with removable walls) with oil, place the potatoes and pour the egg mixture over them.

5.Put the omelet in the preheated oven up to 180 ° С for 15-20 minutes.

If you have little time or do not want to turn on the oven, then pour the egg mixture over the potatoes in the pan.


Baked potato omelette

Red and fragrant, it is excellent even for the cold days of the cold season. The milk added & icircn the recipe below will make the omelet finer, and the red onion, corn and peas & icirci will give a divine taste. If you want, this potato omelette can be served with a salad.

Ingredients for 2-3 servings:

  • 3 medium-sized potatoes
  • 1 large red onion
  • 6 eggs
  • 40 g gr & acircnză grated
  • 1/3 cup milk
  • 1 teaspoon olive oil
  • 1 cup peas and corn kernels

Total preparation time: 1 hour and 30 minutes

Method of preparation:

  1. The oven will be heated to 200 degrees
  2. The potatoes will be cleaned and cut into 1 cm thick slices
  3. The potatoes will boil until they start to freeze.
  4. Beaten eggs, milk, cheese, peas and corn will be well mixed
  5. The chopped onion will be hardened in olive oil
  6. The potatoes will be allowed to cool and then added over the egg mixture
  7. Onions will be added over the rest of the ingredients
  8. The omelet mixture will be placed in a bowl and put in the oven for about 1 hour.


Ingredients Omelette with sweet potatoes

Omelet (ingredient for a 26 cm omelet)

6 eggs
2 tablespoons oil
1 tablespoon soft cheese (ricotta, goat cheese, brie)
salt, black pepper

Baked sweet potatoes (ingredient for 3 omelets)

4 sweet potatoes
3 green onion threads
1 tablespoon oil
salt, black pepper

Preparation Omelette with sweet potatoes

  1. Prepare the sweet potatoes for the first time. Peel a squash, grate it and cut it into thick slices. Sprinkle with salt and black pepper and then add the oil. Interfere.
  2. Place the potatoes in a heat-resistant tray to fit next to each other, and can be easily overlapped. Bake at 180C for 45 minutes. After this time, check that one is completely done, ie creamy inside.
  3. Remove the pan from the oven and add the sliced ​​green onions. Interfere.
    * the potatoes can be prepared this way and 1-2 days before they will be kept in the fridge until you need them from this amount of baked sweet potatoes you will be able to make 3 large omelettes (from 6 eggs each).
  4. When you want to prepare the omelet, put the oil in a pan of about 26 cm. Place the sweet potato slices on the bottom (1/3 of the baked sweet potatoes above). Be sure to take green onions as well. Lightly heat the pan with the potatoes over low heat.
  5. Until the pan heats up, beat 6 eggs well with salt and black pepper. When the oil in the pan sizzles, pour the eggs. Wait a few seconds to see the omelet thicken on the edges and immediately move the pan to the oven at 190C for 10-13 minutes (check after 10 minutes for it to set on top).
  6. Turn the omelet over on a large plate. Decorate with the pieces of soft cheese, a little green onion on the baked potatoes, grind black pepper, sprinkle with chili flakes if you want it to be a little spicy and drizzle 2 teaspoons of olive oil on top. It's good warm or at room temperature.


Difficulty: easy

Put salt water in a pot on the fire and let it boil. When it boils, add the chopped potatoes and cook for about 5 minutes, until you can penetrate with a fork, but without breaking. Take them off the heat and strain them. Meanwhile, preheat the oven to 175 degrees Celsius. Next, put the oil in a pan on the fire and leave it to heat until it heats up. Add the finely chopped onion and let it harden, stirring gently. Then add the eggs, potatoes, ham, salt and pepper. Keep the mixture on the fire until the eggs are fried at the base, ie about 5 minutes. Add the grated cheese on top. Now put the pan in the oven and keep it in the oven until the cheese melts and the eggs are fried completely, ie for a maximum of 10 minutes.


Difficulty: easy

Put salt water in a pot on the fire and let it boil. When it boils, add the chopped potatoes and cook for about 5 minutes, until you can penetrate with a fork, but without breaking. Take them off the heat and strain them. Meanwhile, preheat the oven to 175 degrees Celsius. Next, put the oil in a pan on the fire and leave it to heat until it heats up. Add the finely chopped onion and let it harden, stirring lightly. Then add the eggs, potatoes, ham, salt and pepper. Keep the mixture on the fire until the eggs are fried at the base, ie about 5 minutes. Add the grated cheese on top. Now put the pan in the oven and keep it in the oven until the cheese melts and the eggs are fried completely, ie for a maximum of 10 minutes.


Baked omelette with potatoes and bell peppers

The best omelette and the only one I still eat is the oven omelet! And where else do you say it looks phenomenally good (I'm never able to get the beautiful omelette out of the pan, if I cook it on the stove), it's extremely easy, it's healthier and you don't even have to sit next to it. it as long as it is done. For all these aspects, I simply adore her! I don't brag about free time in the morning, but at least from time to time, on weekends, you can serve such an omelet in the oven for breakfast, as a sign of pampering and relaxation at the table. In the following I will give you the reason why, most of the times, I prefer to make the omelet in the oven and not an omelette or a quiche (although I really like it)

I know that most of the time, The omelet in the oven is easily confused with omelette or quiche, but the method of preparation is not exactly the same. While classic omelet it is prepared entirely on the stove, often adding small amounts of other ingredients and serving folded (which never worked out perfectly for me), frittata it is cooked on the stove and in the oven (its preparation begins on the stove and ends in the oven). Also, dairy products (milk or sour cream) are added to the frittata composition to loosen it. Before being placed in the oven, the frittata must be about halfway through the cooking process.

Quiche This is a kind of salty tart, with crumbly and crispy dough (crust) filled with a mixture of cheese, eggs and vegetables or meat. The dough needs to stay in the fridge for a while, so that it is very cold and processed as little as possible with the hands and bakes in the blind, that is alone, without the filling. Only after this is ready to be baked and cooled is the composition added, then the vu quiche rate is returned to the oven until it is ready.

Before I let you read this simple and quick recipe for baked omelette, I will tell you that I prepared the baked omelette with potatoes and bell peppers according to the very explicit instructions on Mihaela's blog, the one that was assigned to me to & # 8222sheet & # 8221 this month to the secret challenge. I had visited Mihaela's blog before and I already knew that I would find a lot of goodies there, so I went straight this time too. Definitely, I invite you to visit it too, you will surely find something to your taste, and Micky is waiting for you with a table set, like a perfect housewife and host!

Baked omelette with potatoes and bell peppers

Ingredients for 2 servings Baked omelette with potatoes and bell peppers:

  • 4 eggs
  • 2 small potatoes or 1 large potato
  • 1 red bell pepper
  • salt, pepper to taste
  • 1 tablespoon olive oil
  • a few strands of fresh dill

Preparation Baked omelette with potatoes and bell peppers:

  1. Wash the potatoes with the peel under running water, until they are very clean of dust.
  2. Boil the potatoes in their skins, in salted water, until they reach the consistency of the dente.
  3. Leave the potatoes to cool, then peel and cut the slices.
  4. Wash the bell pepper, clean the seeds and cut into strips.
  5. Place the oil in the pan, line the bottom of the pan with the potato slices.
  6. Sprinkle the pieces of bell pepper, salt and pepper to taste.
  7. Put the pan with vegetables in the preheated oven and leave for 5 minutes, until the peppers soften a little.
  8. Meanwhile, beat the eggs in a bowl, add a pinch of salt.
  9. Remove the pan with the vegetables from the oven. Pour the beaten egg over the vegetables and put the pan back in the oven.
  10. Leave the omelet in the oven for another 10 minutes, until it browns nicely on the edges (attention! The omelet does not mix)
  11. Remove the omelette from the oven and leave for 5 minutes. cool it, during which the dill is washed, dried in a paper napkin and chopped.
  12. Baked omelette with potatoes and bell peppers sprinkle with fresh dill prepared as above, portion and serve immediately, plain or with a simple salad.

If you like this baked omelette with potatoes and bell peppers, do not hesitate to give it 5 stars in the box below and leave me a comment on the blog. Your comments are not erased, they are landmarks and sources of information for new visitors. Do not forget that you can also share the recipe on social networks, to help those who need it. Thank you!


Recipe: Omelette 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.


Omelette with sweet potatoes

For breakfast or lunch, this omelet is filling and cooks quickly if you have the potatoes ready. It is just as good if you cook it in the oven (like an omelette) or on the stove (see the final note).

At this time we are completely isolated in the house, with enough supplies for a few weeks. We will rarely go out, only when we will need fresh products (milk, yogurt, eggs, etc.). Otherwise we strive to follow our usual schedule. More than an hour of fitness in the morning, to keep our spirit and body in shape. Then we started working, we moved our office to the living room at home. Work distracts us for a while from unproductive news and thoughts. I prepare the food exclusively in the house, with what we have at our disposal. In the evening a short information about the situation "outside" and then a little Netflix or a book on Kindle.
What we don't do: we don't obsessively read news or Facebook and we don't go for a walk. We try to stay sane and adapt to this situation. A week ago I shared on FB a post by a venerable 103-year-old lady, who said that for a quality life it is better to do more than you need, than what you want. He was not successful and I understand why, it takes a lot of discipline for that, but now is really one of those moments when it is vital to do WHAT YOU NEED. #stay home
I leave here an article that I liked, with common sense advice for this period.