Text 30699, 80 rader
Skriven 2012-10-29 20:07:00 av JIM WELLER (1:123/140)
Ärende: omelettes 1
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With potatoes...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Mashed Potato and Vegetable Omelet
 Categories: Eggs, Potatoes, Cheese
      Yield: 6 Servings
 
      1    Red bell pepper,
      1    Green bell pepper and
      1 c  onion, all minced
  1 1/2 c  Sliced mushrooms
      4 tb Olive oil
      8 lg Eggs
      3 c  Russet potatoes, cook, mash
    1/2 c  Freshly grated Parmesan
    1/4 c  Fresh parsley leaves, mince
 
  In a 12-inch non-stick skillet cook the bell peppers, the onion,
  and the mushrooms with salt and black pepper to taste in 2
  tablespoons of the oil over moderately low heat, stirring, for 5
  to 10 minutes, or until the vegetables are tender and all the
  liquid the mushrooms give off is evaporated. In a large bowl whisk
  together the eggs, the potatoes, the Parmesan, the parsley, and
  salt and black pepper to taste until the mixture is combined well
  and stir in the vegetable mixture. In the skillet heat the
  remaining 2 tablespoons oil over moderate heat until it is hot but
  not smoking, pour in the egg mixture, and bake the omelet in the
  middle of a preheated 325°F. oven for 20 to 30 minutes, or
  until it is set. (If the skillet handle is plastic, wrap it in a
  double thickness of foil.) Cut the omelet into wedges and serve it
  warm.
  
  Gourmet January 1990

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tortilla of Potato and Onions
 Categories: Tortillas, Eggs, Spanish
      Yield: 4 Servings
 
    1/2 lb Red potatoes; unpeeled, and
           Cooked but still firm; and
           -sliced
      1 md Onion; sliced
      2    Garlic cloves; chopped
      3 tb Olive oil
      6    Eggs
           Freshly-ground black pepper
           Salt to taste
 
  Heat a 10-inch non-stick frying pan and saute the potatoes, onion
  and garlic in the oil. Beat the eggs with a bit of salt and pepper
  and pour over the vegetables. Using a wooden spatula, raise the
  edge of the omelet so the uncooked top can flow under the omelet.
  Cook for about 5 minutes on medium heat. Place a plate over the
  top of the pan and invert both plate and pan so the omelet comes
  out upside down. Slide it back into the hot pan to cook the second
  side. Cook for about 2 minutes more.
  
  Comments: In Spain a tortilla is an omelet, turned once in the
  pan, then served in wedges like a pie. Any number of fillings can
  be used once you master the trick of turning the tortilla.
  
  Recipe Source: THE FRUGAL GOURMET by Jeff Smith

  Formatted by Joe Comiskey

MMMMM

YK Jim


... When life gives you jalapenos, make chipotles.

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