OMELET (5) COLLECTION
Source of Recipe
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List of Ingredients
Tortilla Espa�ola (Spanish Potato Omelet)
Tortilla Espa�ola (its relation to Mexican tortillas comes solely from
it
round shape) is among the most popular dishes in Spain. Although its
ingredients
couldn't be more basic--potatoes, eggs, onions, and oil--they're
combined and
cooked in a way that makes this dish irresistible and versatile. The
potatoes
are normally fried, but we've roasted them with excellent results.
Unlike
American omelets, this one's best made several hours ahead then served
at room
temperature.
6 cups thinly sliced peeled baking potato (about 3 pounds)
2 cups thinly sliced sweet onion
Cooking spray
2 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
4 large eggs
Oregano sprigs (optional)
Preheat oven to 350�.
Place the potato and onion in a roasting pan coated with cooking spray.
Drizzle with 1 tablespoon plus 2 teaspoons oil, and sprinkle with 1/2
teaspoon
salt. Toss well. Bake at 350� for 1 hour or until potatoes are tender,
stirring
occasionally with a metal spatula to prevent sticking.
Combine eggs and 1/4 teaspoon salt in a large bowl. Stir in potato
mixture;
let stand 10 minutes. Heat 1 teaspoon oil in an 8-inch nonstick skillet
over
medium heat. Pour potato mixture into pan (pan will be very full). Cook
7
minutes or until almost set, gently shaking pan frequently.
Place a plate upside down on top of omelet; invert onto plate.
Carefully
slide omelet cooked side up into pan; cook 3 minutes or until set,
gently shaking
pan occasionally. Carefully loosen omelet with a spatula; gently slide
omelet
onto a plate. Cool. Cut into wedges. Garnish with oregano, if desired.
Yield: 6 servings (serving size: 1 wedge)
Garden Omelet
1 small tomato, seeded and chopped
1 small zucchini, chopped
1 small yellow squash, chopped
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup sliced fresh mushrooms
Vegetable cooking spray
1 cup egg substitute
1 to 2 teaspoons hot sauce
1/4 teaspoon salt
2 ounces reduced-fat sharp Cheddar cheese, shredded
1 tablespoon chopped fresh parsley
Saut� first 6 ingredients in a 10-inch nonstick skillet coated with
cooking
spray over medium-high heat 9 minutes or until liquid evaporates;
remove from
skillet, and set aside. Wipe skillet clean.
Whisk together egg substitute, hot sauce, and salt; pour into skillet
coated
with cooking spray. As mixture starts to cook, gently lift edges with a
spatula, and tilt pan so uncooked portion flows underneath.
Spoon vegetables onto egg, and sprinkle with shredded cheese. Fold in
half,
and transfer to a serving plate; sprinkle with chopped parsley.
Fluffy Omelet with Asparagus
Notes: Other vegetables, such as chopped broccoli or cauliflower, can
be used
instead of asparagus. The amount of cayenne used here adds flavor and
color
rather than much spiciness, but if you are very sensitive to heat or
are
serving this dish to young children, you may want to substitute
paprika.
8 ounces asparagus (see notes), rinsed and tough ends snapped off
8 large eggs, separated
1 1/2 cups shredded sharp cheddar cheese
1/4 cup milk
1/2 cup all-purpose flour
1/2 teaspoon cayenne or paprika (see notes)
1/2 teaspoon salt
1 tablespoon butter
1. Cut asparagus into 1/2-inch lengths. In a 1 1/2- to 2-quart pan over
high
heat, bring 1 quart water to a boil. Add asparagus and cook until
bright green
and just tender when pierced, about 2 minutes. Drain, rinse with cold
water,
and drain again.
2. Meanwhile, in a large bowl, mix egg yolks, 1 1/4 cups cheese, milk,
flour,
cayenne, and salt until well blended. Stir in asparagus.
3. In another large bowl, with a mixer on medium speed, beat egg whites
until
stiff peaks form. Spoon about a quarter of the whites into yolk
mixture; stir
to combine. Scrape yolk mixture into bowl with remaining whites and
fold
together gently just to combine; do not overmix.
4. In an 11- to 12-inch nonstick, ovenproof frying pan over medium-high
heat,
melt butter; swirl pan to coat. Pour in egg mixture and smooth top with
a
heatproof, flexible spatula. Cook until edges appear set and dry and
bottom is
browned (loosen edges with spatula to check), 7 to 8 minutes.
5. Transfer pan to oven and broil 4 to 6 inches from heat until omelet
is
puffed, set, and lightly browned, 3 to 5 minutes. Sprinkle evenly with
remaining
1/4 cup cheese; broil until cheese is melted and bubbling, 1 minute
longer.
Serve at once from pan, spooning onto plates.
Yield: Makes 4 servings
Recipe
Vegetable-Pasta Oven Omelet
Add a tossed garden salad and Italian bread to make a well-rounded
supper.
3 dried tomatoes in oil
1 small onion, chopped
1/2 red bell pepper, diced
3 garlic cloves, minced
2 tablespoons olive oil
1 small zucchini, diced
1 (3-ounce) package cream cheese, softened
7 ounces vermicelli, cooked
6 large eggs
3/4 cup shredded Parmesan cheese, divided
3/4 cup milk
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
Drain tomatoes well, pressing between layers of paper towels; chop.
Saut� onion, bell pepper, and garlic in hot oil in a nonstick 12-inch
ovenproof skillet 5 minutes or until tender; add tomato and zucchini,
and saut� 3
minutes. Stir in cream cheese until melted. Add pasta; toss to coat.
Whisk together eggs, 1/2 cup Parmesan cheese, milk, and next 3
ingredients.
Pour over pasta mixture in skillet.
Bake at 375� for 25 to 30 minutes or until set. Sprinkle with remaining
1/4
cup Parmesan cheese. Let stand 10 minutes before serving.
Shrimp-and-Vegetable Oven Omelet: Toss 2 cups chopped cooked shrimp
with
pasta mixture. Continue as directed above.
Yield: Makes 8 servings
Farmer's Oven-Baked Omelet
12 large eggs
1/2 cup sour cream
2 tablespoons chopped fresh thyme
1 teaspoon salt
3/4 teaspoon freshly ground pepper
1/4 teaspoon baking powder
2 tablespoons butter or margarine
6 small plum tomatoes, seeded and chopped
8 ounces farmer cheese, shredded
1/2 cup chopped fresh basil
Garnish: fresh basil leaves
Beat first 6 ingredients at medium speed with an electric mixer 2 to 3
minutes or until well blended.
Melt butter in a 12-inch ovenproof skillet; add egg mixture.
Bake at 350� for 15 minutes. Remove from oven; sprinkle with tomatoes,
cheese, and basil. Return to oven, and bake 15 to 20 more minutes or
until set.
Garnish, if desired; serve immediately.
Note: Farmer cheese is a mild, part-skim, semisoft cheese available in
8-ounce rounds. Havarti or Monterey Jack cheese may be substituted.
Spinach, Cheddar, and Bacon Omelet: Substitute 1 (10-ounce) package
frozen,
thawed, and well-drained chopped spinach for thyme. Omit farmer cheese
and
fresh basil. Top with 8 ounces shredded Cheddar cheese and 1/2 cup
cooked,
crumbled bacon.
Yield: Makes 10 to 12 servings
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