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Omelette with baked potatoes

Omelette with baked potatoes

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From the "Recycled food" category, suitable for a children's menu. The night before I had made some baked potatoes that not everyone ate. I made them a delicious breakfast.

  • 5 eggs
  • Baked potatoes
  • pressed cheese
  • 50 ml milk
  • 1 tablespoon semolina
  • Salt
  • Pepper
  • Butter for a tray

Servings: 5

Preparation time: less than 30 minutes

RECIPE PREPARATION Omelette with baked potatoes:

I cut the potatoes into smaller cubes and placed them in the pan greased with butter. You can use any tray.

I sprinkled grated cheese over them.

I separated the egg whites from the yolks. I mixed the latter with the milk and added the semolina.

I incorporated the obtained mixture with the beaten egg whites with a little salt.

I seasoned and poured everything into the pan.

I put it in the preheated oven at 180 ° with ventilation until it browned.

I served it with tomatoes and cucumbers.

Wings and baked potatoes with yogurt, dill and garlic

If you are looking for a recipe for dinner that will go fast and be loved by everyone in the house, then you will surely love this recipe. You can prepare it quickly, put all the ingredients in the pan in the oven and you can see yourself calmly until the meal is ready.


1 cup yogurt
1/2 teaspoon salt
1/4 teaspoon pepper
3-4 cloves of garlic
1 tablespoon chopped dill
a casserole of chicken wings
5-7 suitable potatoes

Mix the yogurt with the salt, pepper, chopped dill and garlic given on a fine grater.
Considering that I prepared this recipe in winter, I used frozen dill. Do you know the advantage of frozen dill? It retains its aroma and color and freezes easily. After washing and drying the dill bouquets, I put them whole in the bag and then in the freezer. After the ice cream shatters and you don't even need to chop them, I take them straight out of the bag with a spoon!

Revening the recipe. Wash the fins well and place them in a large bowl. Pour the forgiving sauce over them and mix well. Put the wings in the tray.
Peeled and diced potatoes, put them in the bowl in which you mixed the wings with yogurt and turn them a little, to clean the remaining sauce with them. Put the potatoes in the pan, preferably under the wings.

Bake in the oven over high heat, until the wings are browned, then turn on low heat and let the meat and potatoes penetrate well.

We served it with baked pepper salad, but other pickles go great.

Fluffy omelette in the oven

We invite you to watch below the video recipe of the fluffy omelette in the oven:

Preparation: Step 1. Finely chop an onion, a bell pepper, a green onion and four mushrooms.

Step 2. Break two eggs, add salt, pepper, thyme and two or three tablespoons of milk. Stir vigorously until foamy.

Step 3. Pour the mixture with the two eggs into an ovenproof dish. Add the chopped vegetables and bacon.

Step 4. Sprinkle grated cheese on top.

Step 5. Leave in the preheated oven at 200ª for 12-15 minutes.

Step 6. We wish you good appetite and increase the cooking of the fluffy omelette recipe in the oven.

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.

We place among the potatoes 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 turning off the heat, I sprinkled over the omelette and a little grated cheese.

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

Cook with what you have in the freezer. 3 ideas for frozen potatoes

Put your inventiveness to the test and use everything you have at hand in the kitchen. Even frozen potatoes, which you bought primarily for frying, can be used in more appetizing and healthier dishes.

Vegetables and fruits put in the freezer can be a good option for full and fast meals. If you have stored spinach, peppers, peas, cherries or strawberries, you will surely find a use in your favorite recipes.

Today we come to your aid with good ideas for frozen potatoes, those you buy sliced ​​or in cubes from the supermarket, especially for frying. The surprise is that they can be used in a different way than usual, and the result is even healthier.

1. Cook them with other vegetables in the oven. Put frozen potatoes with carrots and peas for a garnish or mix them with bacon, peppers, onions and a few beaten eggs for a quick baked dinner.

2. Put frozen potatoes in soups and broths. Boil frozen diced potatoes in concentrated chicken soup, add herbs and blend with a blender. You will have a quick cream soup any day of the week.

3. Prepare an omelette. It is a tastier variety than omelette and much more filling for meals during the week. We give you all the necessary advice for omelette here and we also have the right recipe.

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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. Clean with the vegetable peeler and then cut the thick slices with one finger. Sprinkle with salt and black pepper and then add the oil. Interfere.
  2. Put the potatoes in a heat-resistant tray that can 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.

Baked salmon omelette

The baked salmon omelette is a different omelet. It is much more work than in the case of a classic omelet, but it is worth the trouble both in terms of taste and appearance.

It is a consistent food, with many calories, a good source of protein, but also of good fats. It also has a moderate content of saturated fats, but in the context of new discoveries and a balanced diet, rich in fruits, vegetables and other healthy foods, they do not really matter.

Ingredients for four servings of salmon omelette
& # 8211 10 eggs
& # 8211 500 grams of potatoes
& # 8211 200 grams of salmon
& # 8211 200 grams of smoked cheese
& # 8211 a big onion
& # 8211 four tablespoons of olive oil
& # 8211 four cloves of garlic
& # 8211 a bunch of parsley
& # 8211 salt and pepper.

How to prepare omelet with salmon
Peel onions, garlic and potatoes. Finely chop the onion and garlic and cut the potatoes into cubes.

Break the eggs and put them in a yena bowl and mix well.

Grate the smoked cheese.

Fry the onion and garlic in olive oil. Add the potatoes and 200 ml of water and mix well. Leave on the fire with a lid for 5-10 minutes and then put the salmon (cut into cubes). Leave uncovered for about 5 minutes until the potatoes are soft. Stir occasionally. Watch out for salmon bones. In order not to have fewer or fewer bones, you can choose fillets obtained from the salmon tail.

Put the chopped parsley, pepper and salt, mix well and pour the contents into the yena bowl.

Add 2/3 of the grated cheese and mix. Sprinkle the rest of the cheese over.

Place in the preheated oven at 200 ˚C and leave uncovered for 20-25 minutes until the fork comes out clean.

The costs for four servings of baked salmon omelette are about 28-30 RON (2016 prices).

How to serve
It is served hot, with a salad of vegetables or with a salad of pickles, capers, etc.

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 simmer for five minutes, stirring constantly, to prevent them from penetrating quickly. 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 satisfying meal.

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Both the little ones and the big ones are lovers of sweets. But sometimes it can be difficult and expensive in terms of time to prepare an elaborate dessert, baked as blackberries, brioches or.

This omelette recipe with Spanish potatoes is very easy to prepare. This recipe is one of the most popular recipes in Spain. You can find it in any bar and any housewife knows how to prepare it. One better and one worse, as in the case of Romanian networks.

I had the opportunity to eat it in many areas of Spain and in each area it has its tricks. Everyone learned from their grandparents.

The technological process as a whole is the same. But there are some small details that make the difference between them. And appearance is important, but the most important thing is the taste of the omelet. I ate in omelet bars that were 3 fingers thick, but had no taste. That's why in the video below I show you step by step how to prepare this Spanish omelette, to get the best possible taste. I explained the same to you in the paella recipe.

Spanish potato omelette

What should a Spanish potato tortilla look like?

For my taste it should be as I explain in this video from the pilgrimage to the camino de santiago. Slightly crispy on top and juicy on the inside. Not everyone succeeds like that. In the video below I show you step by step how you can prepare this Spanish tortilla to turn out the way you want. If you want it juicier inside, put it in the hot pan and do not leave it for more than 2 minutes before turning it over. After turning it over, leave it for between 30 seconds and a minute, depending on how hot the pan is and take it out. you will get the best Spanish potato omelette.

Please write to me in the comments if you have tried this recipe. I'll let you see the video recipe.

What are we cooking today?

  • 4 potatoes
  • 5 eggs
  • a pepper
  • a teaspoon of marjoram (optional)
  • salt, pepper and oil

Before I started cooking more often, the omelet was the first thing I thought of when it came to quick snacks. And that means that I prepare the omelet very often, so I tried to change it a little more. Baked potato omelette is a recipe I use quite often, and for those who avoid french fries it can be an equally tasty, but still dietary alternative.

We peel the potatoes, wash them and cut them into thick slices (peasant). Put the potato slices in a heat-resistant dish and add two tablespoons of oil, a teaspoon of marjoram (or anything else we like), salt and pepper to taste. Mix the potatoes well with the spices, then add the thinly sliced ​​pepper.

Put the dish in the preheated oven and leave the potatoes in the oven for about 20 minutes on medium heat (150-175 degrees C). We break the eggs and beat them well with salt and a little pepper, just like for an ordinary omelette. I only used three eggs for the potato omelette, but in the end I realized that for four potatoes I would still need five eggs.

After the potatoes are baked (the duration can vary quite a lot depending on the type of oven, so it is best to try them), pour over them beaten eggs. We put the potato omelette back in the oven for another five minutes, enough time for the eggs to coagulate and for the potatoes on top to brown a little.

Video: Ομελέτα Φούρνου με Τηγανητές Πατάτες. Kitchen Lab by Akis Petretzikiskis


  1. Yves

    I can not with you will disagree.

  2. Zarek

    Be direct.

  3. Tybalt

    Something so does not leave anything

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