Tenerife Banana Omelet Recipes

STRAWBERRY BANANA OMELET

Steps:

• In a small saucepan, heat 1 tablespoon butter, brown sugar and cinnamon over medium heat until sugar is dissolved.
• Add bananas and vanilla; toss to coat.
• Remove from heat; stir in strawberries and set aside.
• In a large bowl, beat the eggs, water, and salt.
• Heat remaining butter in a 10in nonstick skillet over medium heat: add egg mixture.
• As eggs set, lift edges, letting uncooked portion to flow underneath.
• When eggs are almost set, spread two thirds of fruit mixture over one side: fold omelet over filling.
• Cover and cook for 1-2 or until heated through.
• Put on serving plate and top with remaining fruit mixture and dust with confectioners sugar.

PRESIDENT NIXON'S SPANISH OMELET

Steps:

• Heat olive oil in 1-quart saucepan.
• Add onions and garlic and saute for 2 minutes, or until golden brown.
• Add julienned green pepper, cover and simmer for 2 minutes.
• Add diced tomatoes.
• Stir in bay leaf, lemon juice, salt and sugar and tabasco sauce.
• Bring to a boil, stirring constantly.
• Simmer on low-to-medium for 10 minutes, stirring often.
• Remove from heat.
• Remove bay leaf.
• Use at once OR store in the refrigerator in a covered jar.
• Heat 1 tsp butter in an 8-inch frying pan.
• Break eggs into a small bowl, season with salt and pepper.
• Beat eggs well.
• Pour into the hot skillet and cook over low heat for 1 minute.
• Using a plastic or wooden spoon to stir eggs, gently move the pan in a circular motion for 1-2 minutes or until the eggs begin to pff up around the edges.
• Spoon the warm spanish sauce into the center of the eggs and sprinkle with the chopped parsley.
• Continue cooking for 1 minute, or until the bottom of the omelet is firmly set.
• Tip the pan and use a fork to fold the omelet in half.
• Lift the whole thing out with a spatula onto a serving dish.
• Garnish with parsley sprig and serve at once.
• Serve with toasted whole grain bread, warm rolls or corn bread.
• If you make a LOT of the spanish sauce and keep it in the refrigerator, then you can make spanish omelets in a Flash of the Pan.

TORTA - A SPANISH INFLUENCED BREAKFAST

Steps:

• Slice potatoes thinly.
• Add olive oil to a deep 10" frying pan, add potatoes, chopped garlic, and red or white chopped onions.
• Make sure there is enough oil to cover potatoes.
• Saute uncovered until the potatoes are soft, but not brown.
• Drain oil.
• Save a couple tablespoons, discard the rest.
• A little before the potatoes are cooked, mix the eggs and milk.
• When potatoes are cooked and drained, add them to the eggs and milk mixture.
• Let sit for 10-15 minutes.
• Season mixture with a bit of salt and lots of black pepper.
• Heat a 10" non-stick frying and add the two tablespoons of olive oil.
• Add the potato and egg mixture and cook on low heat until the egg is set (fork will come out clean if inserted).
• Flip the tortilla using the lid of a large pan: Place lid over the frying pan; turn pan over; slide the tortilla cooked side up back onto the frying pan to finish cooking, just a couple of minutes longer.
• Remove from heat and let tortilla rest for 15 minutes before serving.
• May be served warm or at room temperature.
• Serve in pie like slices or cut into cubes if serving it to a larger crowd.
• Note: rather than flipping the tortilla you can cook on top of the stove until the egg is set on the bottom and then transfer the pan to a 400 degree oven to finish.

SPANISH OMELETTE (TORTILLA DE PATATAS) (SPAIN)

Steps:

• Heat the olive oil in a 9-inch skillet and add the potato slices carefully, because the salt will make the oil splatter.
• Try to keep the potato slices separated so they will not stick together. Cook, turning occasionally, over medium heat for 5 minutes.
• Add the onions and garlic and cook until the potatoes are tender.
• Drain into a colander, leaving about 3 tablespoons of oil in the skillet.
• Meanwhile, in a large bowl, whisk the eggs with a pinch of salt.
• Add the potatoes, and stir to coat with the egg.
• Add the egg-coated potatoes to the very hot oil in the skillet, spreading them evenly to completely cover the base of the skillet. Lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set.
• Use a plate to cover the skillet and invert the omelette away from the hand holding the plate (so as not to burn your hand with any escaping oil).
• Add 1 tablespoon oil to the pan and slide the omelette back into the skillet on its uncooked side.
• Cook until completely set.
• Allow the omelette to cool, and then cut it into wedges.
• Season it with salt and sprinkle with lemon juice to taste if using.
• Serve warm or at room temperature.