Free Online Recipes
 |  

Sign Up login
 
 

Potato Omelet with Olives Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Potato Omelet with Olives

Category   Breakfast - Brunch
Sub Category   None
Servings   2
Preptime   ?

Ingredients
1 8 ounce russet potato
1/2 small onion, chopped
1/4 small green bell pepper, diced
1/4 cup sliced pimiento-stuffed green Spanish olives
1 tablespoon minced fresh oregano or 1 teaspoon dried, crumbled
3/4 cup shredded manchego or white cheddar cheese (about 2 1/2 ounces)
2 tablespoons olive oil
 

Instructions
Boil russet potato in salted water until just tender when pierced with sharp knife, about 25 minutes. Drain potato. Cool, peel and dice.
Heat 1 tablespoon olive oil in heavy medium saucepan over medium-high heat. Add onion and bell pepper and sauté until onion is golden brown and pepper is tender, about 10 minutes. Mix in potato, Spanish olives and oregano and cook until mixture is heated through, stirring occasionally, about 5 minutes. Remove from heat. Gently mix in cheese. Season to taste with salt and pepper and cover to keep warm.
Heat remaining 1 tablespoon olive oil in heavy 10-inch nonstick skillet over medium-high heat. Beat eggs to blend in large bowl. Season with salt and pepper. Add eggs to skillet. Stir with back of fork and lift edges, allowing uncooked portion of eggs to flow under cooked portion. Cook until eggs are just set, 3 minutes. Spoon filling over half of eggs. Using spatula, fold unfilled portion of eggs over filling. Transfer to platter.


Originally Submitted
6/10/2013





0 Out of 5 from 0 reviews

You can add this Potato Omelet with Olives recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.