Omelette with grated potatoes
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We clean the potatoes, wash them and put them on the large grater.
Mix the eggs with a pinch of salt, add the grated potatoes, a little grated mozzarella, about a handful, no more, finely chopped green dill and a little pepper and mix well.
Grease a non-stick pan with a little olive oil and heat it over medium heat.
Pour the omelette composition with grated potatoes in it and let it cook well on the first side, then turn it with a spatula.
The composition of the omelet is thicker, it requires more preparation time than an ordinary omelet, 1-2 extra minutes on one side and the same on the other.
It is very tasty and especially full, from a portion, as I did, I can serve 2 people.
Potato omelette (for breakfast or snack)!
It's a simple, fast, interesting, filling and delicious breakfast! We prepare it when we have little time. When the omelet or the ordinary eyes become boring, the fried potatoes with eggs are just what you need! They are simply ideal with a fresh cucumber. Try to prepare this delicacy! We are sure you will like it!
-a few green onion tails (optional)
METHOD OF PREPARATION:
1. Peel the potatoes and grate them.
2.Put them in a pan (preferably with a thick bottom) with 1-2 tablespoons of hot oil. Sprinkle with salt and, stirring frequently, fry until soft (takes about 2 minutes).
3. Meanwhile, break the eggs into a bowl. Add chopped green onions and a pinch of salt. Beat everything with a fork until smooth.
4.After the potatoes have softened and started to brown, press them with a spatula, giving them the shape of a pancake.
5. Pour the beaten eggs on the surface of the potato "pancake".
6. Reduce the flame, cover the pan with a lid and fry the omelette for 3 minutes to coagulate the eggs.
7. Then turn it over. Increase the flame and fry it a little more.
8. Turn the omelet over on a plate.
Write to us in the comments you usually prepare for breakfast. We are curious to find out your recipes!
Omelette with grated potatoes
Well, that's it, pre-cooked, a little uncooked, I trust that hausman both because he's Swiss and because he's a recognized chef. where do you put that I like to die the dishes from his pub, has some clear fondue, rosti, raclette and various dried or smoked meats brought from swiss but also has frequent changes in the menu so you do not get bored (although I for beef on the stove I would go daily). but what prices uliuuu, my wallet hurts only when I think about it
sorry offtopic but it's with potatoes
# 22 ioana19
# 23 Anomiss
Dear Ioana, keep me in suspense
# 24 anita lu iosif
# 25 Anomiss
I approve and understand you, but try and enjoy these memories you have, cook and share and maybe you will find peace. I learned these recipes from my parents, who are no longer with us, but when I cook I remember what I learned from them and I learned to smile over time. success and I'm waiting for you more often here with a smile on my face
# 26 ioana19
# 27 Anomiss
bravo Ioana & # 33 thank you for trying the recipe and maybe in time, if you have patience you will take clearer pictures.
# 28 Toma Elena 23138
Sorry I saw the recipe so late. I have been doing it for a long time, but it works very well if the layer of grated potatoes is uniform, it is preheated at medium temperature and the layer is turned with a spatula. The potatoes bind together and form crispy toppings and then add beaten eggs with other ingredients and spices to taste. Do not leave too much and turn to the other side. It comes out very tasty, full. If I can solve my camera problem this weekend, I'll show you, because it's not just an omelet, it's SOMETHING ELSE
# 29 Anomiss
That's right Elena, I didn't use a small pan, mine has about 27 diameters and it's quite big and I didn't have a big palette to turn it over and that's why it was & quotfrant & quot. in a small pan it comes out compact and the omelet does not fall apart, I hope you come with pictures and show us your version
Extremely simple and fast! Heat the pan with a few tablespoons of oil, chop the potatoes into smaller cubes and fry them. If you use a Regis Stone Pan pan you won't even need to stir too often, because the food doesn't stick at all due to the non-stick coating.
The Spanish version of the potato omelette is the best recipe in the world! How to make tortillas
Potato omelette (Spanish tortilla)
When the potatoes are almost ready, we add, if we want, pieces of ham or some onions or peppers that we have finely chopped. Leave it on the fire for a few minutes, then add the beaten eggs to cover the rest of the ingredients. C & acircnd we see that omelette browned a little, using a spatula we turn it on the other side and let it get a golden layer on both sides, then we put it on a plate and serve!
A true chef knows that the secret of a recipe lies not only in the freshness of the ingredients used, but also in the quality of the cooking tools!
We chose to use Regis Stone Pan pan, because it allowed us to cook the recipe for potato omelette (Spanish tortilla) without fear that it will stick. In addition, the ingredients have kept a beautiful color, without burn marks and without too many hassles. The potato omelet almost slipped straight onto the plate, all thanks & icircnvelișului special, Releasing, which prevents gluing.
Another benefit? Pans from Regis Stone range & icircți offer a superior quality than ceramic ones, because they are much more resistant to scratches and more durable. The stainless steel base allows even heat distribution, so that everything can be cooked easily and quickly.
Competitors from season 6 & bdquoChefi at knives & rdquo they are already convinced that they can find & icircn Regis Stone a reliable ally! Forget about your old pans and learn to cook like a true master chef!
Omelette with grated potatoes - Recipes
cheese or grated cheese
METHOD OF PREPARATION
We put 2 potatoes on the grater and put them to harden in a little oil.
We chop green onions, garlic, leurd, and any greens we like.
We put it to harden, in the pan with potatoes.
Fry a sausage, cut it into slices and put it in the pan.
Beat two eggs with a fork and place them over the ingredients in the pan.
Cut into slices or grate a piece of cheese or cheese.
Sprinkle the grated cheese on top, put the lid on and keep the pan on the fire for another 5 minutes, or until the egg is cooked.
Serve with chopped green parsley.
Fish with Baked Grated Potato Wrap
Leave the fish to thaw (at room temperature or even better in the refrigerator, overnight).
Clean it of scales, cut the wings and head, split it completely on the belly and remove the intestines.
Wash well in cold water and allow to drain.
Remove the spinal cord (hake has no bones, only the spinal cord), wash again, then wipe thoroughly with paper towels.
Sprinkle hake with lemon juice, salt and pepper to taste and let cool for 30 minutes.
Meanwhile, place the peeled potatoes on the grater with large holes.
Squeeze them well, then mix them with breadcrumbs, green parsley, 2 cloves of garlic and season with salt and pepper to taste.
Place the fillets in a heat-resistant dish with the skin down.
Place a layer of the potato mixture about 1 cm thick over each piece of fish and press lightly.
Sprinkle everything with oil and sprinkle with the remaining crushed garlic.
Bake in the hot oven for about 20 minutes at 180 degrees or until the fish and potatoes are done and brown nicely.
Serve hot, plain or with a suitable sauce.
The recipe can be prepared with any type of fish or even with chicken or turkey breast, cut into thin slices.
How to make potato omelette
ingredients (for 2 people): 4 medium potatoes, 2 eggs, salt and or pepper, 5 g butter, 50 g grated cheese.
Preparation: peel and cut the potatoes into cubes. Boil in warm water for 20 minutes. Separately, beat the eggs. Put the butter in a pan and pour in the beaten eggs. Add the potatoes and grated cheese. Overlap one half of the omelet over the other, then cut in half and let it cook well. It can be served with lettuce.
The recipe for the most hearty Transylvanian breakfast: Omelette with grated potatoes, cooked by Cornelia Rednic at Neatza with Răzvan and Dani
Folk music soloist Cornelia Rednic is a skilled cook who came to the Neatza plateau with Răzvan and Dani to show off her skill, preparing a delicious scrambled potato omelette, or in Moroccan translation: Omelet with legs.
Portions of grated potato omelette, cooked by Cornelia Rednic at Neatza with Răzvan and Dani
Invited to the stage at the Neatza with Răzvan and Dani, the beloved folk music soloist, Cornelia Rednic, together with her husband, Lupu Rednic, surprised the matinees by preparing, characteristic dance rhythms and good cheer, the recipe for the most hearty Transylvanian breakfast: Omelette with grated potatoes, or Omelette with legs.
& Icircn at the same time Chef Nicolai Tand prepared a Spanish omelette recipe, potato tortilla, simple and perfect for breakfast.
Follow below the two recipes prepared & icircn the plate from Neatza with Răzvan and Dani, which can be used as sources of inspiration for hearty breakfasts.
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.
Pie stuffed with grated potatoes
Do you like baked pumpkin? But the baked pumpkin stuffed with grated potatoes that I first sautéed in butter? Can't decide? We cut a pie in half and baked one half in half, and filled the other half and baked it twice. Oh, I added a little raw prosciutto, that of… Now you choose.