Tasty food recipes for begginers. cooking videos for dinner. how to make simple snacks for begginers. Spanish potato omelette. With a ham and cheese filling.
INGREDIENTS:
Potatoes: 3 Medium Potatoes
Eggs: 5 Eggs
Onions: 1/2 Onion
Chicken Slice: 4 Slices
Cheese: 8 Sandwich slices
Salt: As Per Taste
The 2 Week Diet
RECIPE:
In a frying pan, take some oil and heat it. Add chopped potatoes, largely cut onion pieces and pinch of salt into heating oil.
Cook for 10 minute while stir it with some wooden spoon. Potatoes will become soft and you will crush them to make like a paste. When all potatoes are crushed into paste, then cook for more 5 minute and remove from heat.
In separate bowl, pour 5 eggs, little bit of salt and beat them together. Then add potatoes mixture into this smashed eggs and mix both ingredients.
Now in a deep pan, put some olive oil on medium heat and pour 1/3 of all potatoes/egg mixture into it. Spread it evenly and place cheese slices along with chicken slices over it. Cover these cheese/chicken slices with remaining potatoes/egg mixture.
Cook it for next 5 minutes at low heat. After 5 minutes, place some dish over it and flip frying pan so that cooked side should come at top. Slip/put back omelette in frying pan to cook other side. Cook for another 5 minutes and your tasty Spanish potato omelette sandwich is ready.
A beloved Spanish classic, tortilla española, or potato omelette, is a soul satisfying tapa. The comforting flavor of this classic Spanish dish is popular across the country and is served at almost every restaurant and café. Made from potatoes, eggs and onions, tortilla can be served at any time of day, either warm or cold. We think it's the perfect centerpiece for brunch - just add a side of seasonal fruit and a pitcher of sangria!
Cooked Rated 4 Stars
Gluten Free, Vegetarian, Low Fat
Ingredients
2lbs potatoes
5-6eggs
1medium yellow onion
4tbsp Spanish extra virgin olive oil
Spanish sea salt
Option 1 - Add asparagus
Option 2 - Add piquillo peppers and spinach
Non-Stick 2-Piece Tortilla Española Pan
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Preparation
STEP 1
Wash and peel potatoes, then thinly slice or cut into small cubes. Dice onion. Chop other optional vegetables.
STEP 2
Heat 2-3 tbsp olive oil in one pan, then add potatoes, onion and other vegetables if desired. Fry until potatoes are tender; drain excess oil and set aside. Beat eggs in a bowl, then add potato and onion mixture; mix well. Season with salt to taste.
STEP 3
Distribute remaining tbsp of olive oil among the two pans and warm both on separate burners over medium heat. Pour the egg mixture into the smaller diameter pan and cook until the eggs start to set. Drain oil from larger pan and lock it into place on top of the other pan, then gently flip the pan over. Cook on other side just until the eggs are set and the tortilla turns a light golden color. Remove from heat. Place serving dish over tortilla in pan, then flip over onto platter and serve.
mga recipe ng spamsilog sa Pilipinas ,pamsilog is another popular breakfast dish by most Filipinos which is a combination of Spam, Si=sinangag(fried rice) and log = itlog(fried egg). Spam is an imported canned product from United States, thanks to citydelivery.ph for providing the ingredients.
Estimated time of preparation: 8 minutes
Estimated time of cooking: 15 minutes
Good for 2 servings
Ingredients:
8 slices spam lite
2 cups leftover rice
2 raw eggs
4 gloves garlic, minced
salt to taste
egg recipe spamsilog Pilipinas Procedures:
Part 1
1. In a pan, heat oil then fry sunny-side up egg until set. Drain and set aside.
2. In a same pan, fry garlic until light brown.
3. Add rice then season with salt. Keep stirring for 3 minutes or until well blended. Set aside.
Part 2
1. In a frying pan, heat oil then fry spam slices for 3 minutes or until light brown. Drain on paper towel.
2. Arrange fried spam in a serving plate with fried egg and fried rice. Enjoy!
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In mixing bowl mix eggs, milk, oregano, salt and pepper with fork until blended.
Spray 8-inch non stick skillet or omelet pan. ...
Pour eggs into pan. ...
Let stand over heat a few seconds to lightly brown bottom of omelet.
Sprinkle with cheese and chilies.
Fold portion of omelet just to center.
What You Need
Ingredients
2 medium Yukon gold potatoes, peeled and diced small
1 large red bell pepper, seeded and diced
1 small red onion, diced
1 tablespoon vegetable oil
1 teaspoon kosher salt, divided
12 large eggs
1/4 cup whole milk
2 tablespoons unsalted butter
1 1/2 cups shredded Monterey Jack cheese (about 6 ounces)
12 (10- to 12-inch) flour tortillas, at room temperature
Optional extras: salsa, cooked bacon, cooked sausage
Equipment
Chef's knife
Cutting board
Measuring cups
Baking sheet
10-inch nonstick or cast iron skillet
Aluminum foil
Gallon-sized zip-top bag
Instructions
Heat the oven: Arrange a rack in the middle of the oven and heat to 400°F. Prepare space in the freezer for a baking sheet.
Roast your vegetables: Combine the potatoes, peppers, and onions together in a medium bowl. Drizzle with the oil and 1/2 teaspoon of the salt, and toss to coat. Transfer to an even layer on a baking sheet and roast until the potatoes are tender, about 20 minutes.
Cook your eggs: While the veggies roast, whisk together the eggs, milk, and remaining 1/2 teaspoon salt until combined. Melt the butter in a 10-inch skillet (cast iron or nonstick would be ideal) over medium heat. Add the eggs and cook, stirring occasionally, until mostly set but still moist, 4 to 5 minutes. Remove from the heat.
Assemble the burritos: Let the eggs and roasted vegetables cool while you set up an assembly station — the eggs and vegetables should be room temperature for best assembly. Tear off 12 squares of aluminum foil. Have your cheese and tortillas standing by. Place a tortilla on top of a piece of foil. Sprinkle 2 tablespoons of cheese onto the tortilla. Top the cheese with 1/4 cup roasted vegetables, followed by 2 heaping tablespoons of the scrambled eggs, and any extra toppings.
Fold the burritos: Roll the burrito tightly by folding the sides over the filling, then rolling from the bottom up.
Wrap and freeze: Wrap the burrito tightly in the aluminum foil and repeat with filling and folding the remaining burritos. Freeze the burritos in a single layer on a baking sheet — they'll freeze faster and more uniformly this way. Store frozen burritos in a gallon-sized zip-top freezer bag for longer-term freezing.
To eat: Unwrap and microwave on high for 1 to 2 minutes, until warmed through, or heat in a regular or toaster oven at 350°F for 12 to 15 minutes.
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Ingredients
1
lb bulk pork sausage
1
teaspoon dried minced onion
1
teaspoon salt
4
hard-cooked eggs, peeled
Gold Medal™ all-purpose flour
3/4
cup Progresso™ panko crispy bread crumbs
1
egg, beaten
Buy Ingredients Powered by Chicory
Steps
1
Heat oven to 400°F. In large bowl, mix pork sausage, onion and salt. Shape mixture into 4 equal patties.
2
Roll each hard-cooked egg in flour to coat; place on sausage patty and shape sausage around egg. Dip each into beaten egg; coat with bread crumbs to cover completely. Place on ungreased cookie sheet.
3
Bake 35 minutes or until sausage is thoroughly cooked and no longer pink near egg.
Expert Tips
Make a batch of these powerhouse protein-rich eggs; wrap in them in waxed paper and tote them along for a breakfast on the run or to pop into a lunch bag. Keep chilled with a small ice pack or frozen juice box. Warm them a little in a microwave for about 15 seconds.
Use bulk Italian sausage and Italian-seasoned panko bread crumbs for a southern European twist.
For perfect hard-cooked eggs every time, place them
in a small saucepan and just cover them with water. Bring them to a boil; remove from the heat, cover, and let them stand for 10 to 15 minutes (depending on how firm you’d like the egg yolks to be). Scoop the eggs into a large bowl of ice water; let stand until cool enough to peel.
How times change. I still remember my surprise on encountering my first ever "proper" scotch egg at the age of 21 – having been put off the things by the rubbery tennis balls that passed as summer fare at school (with or without the greying reformed egg, depending on your relationship with the dinner lady in question), its shape perplexed me. The discovery of a real life egg inside seemed to elevate the thing to a piece of culinary cleverness of Heston-like proportions. (Thank goodness there's little chance of a child growing up in such criminal ignorance these days – if you don't fancy taking yours to the pub with you, it's your parental duty to make them a batch at home instead.)How times change. I still remember my surprise on encountering my first ever "proper" scotch egg at the age of 21 – having been put off the things by the rubbery tennis balls that passed as summer fare at school (with or without the greying reformed egg, depending on your relationship with the dinner lady in question), its shape perplexed me. The discovery of a real life egg inside seemed to elevate the thing to a piece of culinary cleverness of Heston-like proportions. (Thank goodness there's little chance of a child growing up in such criminal ignorance these days – if you don't fancy taking yours to the pub with you, it's your parental duty to make them a batch at home instead.)
Scotch eggs with mustard sauce The traditional Scotch egg served with a deliciously simple mustard sauce. Perfect for a light lunch with a green salad. baked scotch eggs jamie oliver, baked scotch eggs runny yolk, baked scotch eggs with bacon, baked scotch eggs recipe, baked scotch eggs keto, oven baked scotch eggs
potato bread is a form of bread in which potato flour or potato replaces a portion of the regular wheat flour.It is cooked in a variety of ways, including baking it on a hot griddle or pan, or in an oven. It may be leavened or unleavened, and may have a variety of other ingredients baked into it. The ratio of potato to wheat flour varies significantly from recipe to recipe, with some recipes having a majority of potato, and others having a majority of wheat flour. Some recipes call for mashed potatoes, with others calling for dehydrated potato flakes. It is available as a commercial product in many countries, with similar variations in ingredients, cooking method, and other variables
Ireland
Potato cakes/bread commonly forms part of an Ulster Fry
Soda farl
Pratie oaten uses a fine oatmeal instead of flour for more texture.
Apple potato bread is a specialty of Armagh, Northern Ireland which is famous for growing apples. It is a potato bread wrapped, pastry-like, around a sweet filling of apples.
Potato farls are one large round divided into four quadrants or square slices (usually around 0.5–1 cm in thickness) of soft potato bread, lightly powdered with flour and are common in Ulster, especially Northern Ireland. Known locally as fadge (potato cake), they are traditionally used as one of the distinguishing items of food in an Ulster Fry, where they are shallow-fried on both sides for a short time and served with Soda farls cooked in the same way. They can also be grilled and buttered, or eaten with a variety of toppings.
Poland
Okrągły chleb kartoflany is a light and airy potato bread.[4]
Scotland
The Scottish tattie scone, also known as a "potato scone", is similar to the Irish potato farl, they are generally shaped either as small rounds, or one large round divided into four quadrants, in a similar fashion to traditional Scottish oatcakes.
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