ecome dry. This is a recipe that needs practice until it
ook over low heat, flipping omelette once to cook other side
0 minutes or until the omelette has almost set.
Sprinkle
over one half of the omelette with filling, to taste.
Cut potatoes into smallish chunks and boil them for 4 or 5 minutes in salted water, they should be very firm and only slightly cooked.
Drain the potatoes and rinse with COLD water.
Heat frying oil to 160\u00b0C and fry for 5-6 minutes, or until they are cooked, not crispy.
Turn heat up to 190\u00b0C and fry until golden and crunchy.
In a deep skillet with a good lid (I use a wok) heat the olive oil.
Fry onions until they have wilted on a high heat, then turn down the heat and cover.
Peel your garlic (bash it with the flat of ...
Heat oil in a nonstick frying pan and saute onion, carrot and green pepper, uncovered, for 5 minutes.
Add zucchini and cook for another 5 minutes.
Add garlic and eggs to the vegetables and season with salt and pepper.
Stir gently until the omelette starts to set.
When the omelette is set underneath, put it under the broiler to set the top.
Do not let it get too firm or it will be rubbery.
Cut the omelette in 1/2 and serve immediately.
venly.
Lift edges of omelette, tilting pan to allow liquid
he skillet and invert the omelette away from the hand holding
Heat oil in 9 inch omelette pan. Fry garlic until golden
o low heat and cook omelette, uncovered, for 2-5 mins
he side.
To Make Traditional Pizza Dough: In a small
op, about 5 minutes. Transfer omelette to broiler and cook until
Peel and thinly slice potatoes and onions.
Heat oil in a nonstick pan.
Add potatoes and cook on medium heat.
After a few minutes, add the onions.
Saute until potatoes are tender and onions are transparent.
Add salt and pepper.
Beat eggs in a bowl and then add them to the pan.
Increase heat slightly.
After a few minutes, turn omelette over and cook a few minutes longer.
o not fold over the omelette but allow the underside to
Heat oil in 8 inch skillet. Fry garlic until golden and discard. Add onion and saute until transparent. Add shrimp and saute until they turn pink.
Beat eggs with salt and pepper in a large bowl until frothy. Add shrimp mixture and stir well. Return to pan, adding more oil if necessary. Cook over medium heat until eggs are set.
Invert plate over the pan, flip omelette onto plate, return to the pan to brown on other side. Repeat process one more time. Serve hot.
Garnish with diced tomatoes and shredded cheese.
Cut potatoes and onion in small pieces and saute.
Beat eggs. Pour potatoes and onions into bowl with eggs.
After it is well mixed, return mixture to frying pan and cook slowly.
Get a plate, cover the frying pan and turn the omelette upside down.
Slide back into frying pan and cook the other side.
It's done when the fork comes out clean.
Easy, fast and good!
put all of the Spanish Rice ingredients in my rice
he burner(s). Begin your recipe on the stove top but
Saute bell peppers and onion in butter.
Add all other ingredients; simmer until well blended, 15 to 20 minutes.
Can serve as a Spanish omelette or with Italian sausage over rice.
elted.
Serve spooned over omelette, sprinkle with bread cubes.