Spanish Omelet With Bacon And Potato Recipe
This is a lip smacking Spanish Omelet recipe which makes an excellent breakfast. I often make this omelet for my family and they love it completely. You must try out this simple Spanish Omelet recipe and share it with your friends too.
Ingredients
Medium sized Spanish onions - 4
Green chili pepper - 1/2-1 or
Red or green pepper - 1/2
Butter - 2 tbsp
Olive oil - 1/4 cup
Medium sized cold boiled potatoes - 2
Smoked bacon - 2 slices, 1/4 in thick
Eggs - 8
Heavy cream - 6 tbsp
Parmesan cheese - 1/2 cup, grated
Salt
Pepper
Serve with: green salad or tomato salad
Directions
GETTING READY
1 Trim and peel the onions.
2 Cut from top to bottom in quarters, and slice very thinly in the same direction.
MAKING
3 In a very wide, fairly deep skillet, heat the butter and oil.
4 Fry the onion gently with the chili pepper or the red or green pepper for 15 minutes over low to moderate heat, stirring frequently.
5 When they are tender and lightly browned, add the diced potatoes, a pinch of salt, some freshly ground pepper and stir over low heat for 2-3 minutes.
6 Remove the rind from the bacon and cut it into small dice
7 In a non-stick skillet, sauté the diced bacon over high heat until crisp and golden brown.
8 Stir continuously to prevent the bacon from burning.
9 Drain off excess fat and blot the diced bacon on paper towels.
10 In a large bowl, break the eggs and beat constantly while blending in the cream, salt, freshly ground pepper, and the Parmesan cheese if used.
11 In a large skillet, add the bacon to the onion mixture over fairly gentle heat distributing it evenly.
12 When hot, pour the eggs into the skillet and tilt it from side to side a few times to let the eggs settle in an even layer.
13 Cook for several minutes, until the omelet has set firmly on the underside.
14 Turn and continue cooking for a few minutes.
15 The outside should be firm, the inside still soft and creamy.
SERVING
16 Transfer to a serving dish and serve at once.
1 Trim and peel the onions.
2 Cut from top to bottom in quarters, and slice very thinly in the same direction.
MAKING
3 In a very wide, fairly deep skillet, heat the butter and oil.
4 Fry the onion gently with the chili pepper or the red or green pepper for 15 minutes over low to moderate heat, stirring frequently.
5 When they are tender and lightly browned, add the diced potatoes, a pinch of salt, some freshly ground pepper and stir over low heat for 2-3 minutes.
6 Remove the rind from the bacon and cut it into small dice
7 In a non-stick skillet, sauté the diced bacon over high heat until crisp and golden brown.
8 Stir continuously to prevent the bacon from burning.
9 Drain off excess fat and blot the diced bacon on paper towels.
10 In a large bowl, break the eggs and beat constantly while blending in the cream, salt, freshly ground pepper, and the Parmesan cheese if used.
11 In a large skillet, add the bacon to the onion mixture over fairly gentle heat distributing it evenly.
12 When hot, pour the eggs into the skillet and tilt it from side to side a few times to let the eggs settle in an even layer.
13 Cook for several minutes, until the omelet has set firmly on the underside.
14 Turn and continue cooking for a few minutes.
15 The outside should be firm, the inside still soft and creamy.
SERVING
16 Transfer to a serving dish and serve at once.
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