Your website for free
"Simple Healthy Recipes" on a BUDGET
To find a RECIPE click a major Ingredient or a Cooking Style in the INGREDIENTS - COOKING STYLE section at left
or type a word in the SEARCH THIS BLOG window at left
or find the Recipe in the RECIPE ARCHIVE section at right.
Please note that your COMMENTS will be moderated
On MOBILE devices, the MOBI version of the BLOG will be automatically displayed to facilitate the reading.

Sunday, April 10, 2011

Spanish Omelet

Spanish Omelet

Ingredients: Serve 4


  • 6 Eggs free range
  • 1/2 Onion (medium size)
  • 1/2 lb Button Mushrooms
  • 3 Roma Tomatoes Organic
  • 5 small Organic Potatoes
  • Cilantro and Chive to taste (fresh)
  • 1 teaspoon of Garlic Granules
  • 1/3 cup of Premium Organic Olive Oil
  • Cayenne Pepper and / or Black Pepper to taste
  • 1/4 cup of 3-Cheese Blend grated
  • 1/4 cup of Organic Half & Half
  • Sea Salt
  • Option: 1/ 4 cup chopped mixed Olives, 1 small Anaheim Pepper

How to do it:
The day before: 

  • Brush the Potatoes, do not peel them and cut them in 1" pieces
  • Put Sea Salt, Garlic Granules  and water in a large sauce pan, add the Potatoes
  • Boil for 12 minutes, then remove the Potatoes.  When cold, put them in a container in the fridge overnight

The day you cook the Spanish Omelet:

Red, yellow or white Onion
Mince the Onion
Slice the Mushrooms
Dice the Tomatoes
6 Eggs in a bowl
Add the Half & Half
Add Cilantro, Basil, Salt, Pepper to taste 
Beat the Eggs and Spices into an homogeneous mixture


Put Olive Oil in a 6" cast-iron skillet and
dust the Potatoes with Black Pepper 
Heat the Potatoes in the 6" Skillet for 5 minutes at medium heat
Pour the Olive Oil in a 8" Cast-iron Skillet
Medium-high heat, then add the Onion...
... until the Onion are tender and translucent
(optional Olive and Anaheim Pepper)
Then, add the Mushrooms
Cook 5 minutes at medium-high
Add the Tomatoes and mix well
Pour over the Egg mixture
Heat at medium-high for 3-5 minutes
until the egg mixture starts to solidify at the edge.
Add on top the Potatoes
Sprinkle with the Grated Cheese
Cover and let cook for 5 minutes still at medium-high
Serve hot
One portion of Spanish Omelet on a plate

If you plan to eat only half of the Omelet,
after serving, let what is left of the omelet cook in the skillet on medium for an other 5 minutes.
When cool, put the omelet in a container and in the fridge
to eat it later cold or warm.

No comments: