↞ recipe box start page
Category: Breakfast Casseroles
Prep Time: Cook Time: Total Time:
6 eggs
2 tbsp half-and-half, light cream, or milk
1/2 tsp salt
1/4 tsp ground black pepper
Pinch powdered saffron, optional
1 tbsp olive oil
1 tbsp butter
1 cup coarsely chopped fresh mushrooms
2 cloves garlic, minced
2 cups frozen loose-pack diced hash brown potatoes with onions and peppers
1/4 cup snipped fresh chives or 2 tbsp snipped fresh Italian flat-leaf parsley
Preheat oven to 450. Grease an 8x8 inch baking pan; set aside. In a medium bowl, whisk together eggs; half-and-half, salt, pepper; and saffron. Set aside.
In a large skillet, heat olive oil and butter over medium heat until butter is melted. Add mushrooms and garlic; cook for 1 minute. Stir in potatoes. Cover and cook over medium-low heat about 10 minutes or until potatoes are lightly browned and tender, stirring occasionally. Remove from heat; stir in chives or parsley.
Spread potato mixture evenly into prepared baking pan. Pour egg mixture evenly over potato mixture, pressing down lightly with the back of a spoon to completely cover potatoes. Bake, uncovered, about 15 minutes or until set and top is golden (center may puff during baking, but will fall during standing time). Remove from oven; let stand 5 minutes. Cut into wedges.
view more member recipes
SPANISH POTATO OMELET
view my recipes
print
save
Category: Breakfast Casseroles
Prep Time: Cook Time: Total Time:
6 eggs
2 tbsp half-and-half, light cream, or milk
1/2 tsp salt
1/4 tsp ground black pepper
Pinch powdered saffron, optional
1 tbsp olive oil
1 tbsp butter
1 cup coarsely chopped fresh mushrooms
2 cloves garlic, minced
2 cups frozen loose-pack diced hash brown potatoes with onions and peppers
1/4 cup snipped fresh chives or 2 tbsp snipped fresh Italian flat-leaf parsley
Preheat oven to 450. Grease an 8x8 inch baking pan; set aside. In a medium bowl, whisk together eggs; half-and-half, salt, pepper; and saffron. Set aside.
In a large skillet, heat olive oil and butter over medium heat until butter is melted. Add mushrooms and garlic; cook for 1 minute. Stir in potatoes. Cover and cook over medium-low heat about 10 minutes or until potatoes are lightly browned and tender, stirring occasionally. Remove from heat; stir in chives or parsley.
Spread potato mixture evenly into prepared baking pan. Pour egg mixture evenly over potato mixture, pressing down lightly with the back of a spoon to completely cover potatoes. Bake, uncovered, about 15 minutes or until set and top is golden (center may puff during baking, but will fall during standing time). Remove from oven; let stand 5 minutes. Cut into wedges.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Potato Ham Omelet Pie
by sgre52160
1 (17-1/4 oz) pkg frozen puff pastry, thawed 1/4 cup butter, cubed 3 cups sliced peeled red potatoes 1 cup thinly sliced onion 1/4 tsp salt and pepper Omelets: 6 eggs 1/4 cup minced fresh par
by sgre52160
1 (17-1/4 oz) pkg frozen puff pastry, thawed 1/4 cup butter, cubed 3 cups sliced peeled red potatoes 1 cup thinly sliced onion 1/4 tsp salt and pepper Omelets: 6 eggs 1/4 cup minced fresh par
Mexican Potato Omelet
by ICOOK2
2 teaspoons extra-virgin olive oil, divided 1 cup frozen hash-brown potatoes or diced cooked potatoes 1 4-1/2-ounce can chopped mild green chiles 4 large eggs 1/2 teaspoon hot sauce, such as T
by ICOOK2
2 teaspoons extra-virgin olive oil, divided 1 cup frozen hash-brown potatoes or diced cooked potatoes 1 4-1/2-ounce can chopped mild green chiles 4 large eggs 1/2 teaspoon hot sauce, such as T
*baked Potato Omelet Casserole*
by sgre52160
1 (20-oz) pkg frozen savory seasoned shredded hash browns, thawed 1 (16-oz) pkg sausage, cooked, crumbled, and drained 10 slices bacon, cooked and crumbled 1 (8-oz) pkg shredded mozzarella and Ched
by sgre52160
1 (20-oz) pkg frozen savory seasoned shredded hash browns, thawed 1 (16-oz) pkg sausage, cooked, crumbled, and drained 10 slices bacon, cooked and crumbled 1 (8-oz) pkg shredded mozzarella and Ched
Spanish Potato Salad
by sgre52160
1 lb new potatoes 4 tbsp olive oil 1 tbsp wine vinegar 2 clove garlic, minced 1 small red bell pepper, chopped 1 tbsp chives, chopped Salt and pepper, to taste Scrape potatoes. Cook until te
by sgre52160
1 lb new potatoes 4 tbsp olive oil 1 tbsp wine vinegar 2 clove garlic, minced 1 small red bell pepper, chopped 1 tbsp chives, chopped Salt and pepper, to taste Scrape potatoes. Cook until te
view more member recipes
related CDKitchen recipes
Omelette au Rhum
Classic Denver Omelet
Quick Shiitake Mushroom Omelet
Spinach Florentine Omelet
Dashimaki Tamago (Rolled Omelet)
Happy Trails Steak And Pepper Omelet
Chicken-Liver Omelet
Basic French Omelette