Cafe Gratitude Magazine - Best Cooking Channel

Combo Recipes – Ham, Cheese and Bacon Omelette

There are times when we only have to cook for one person, the most important of all: yourself. Most of the recipes are intended for more than four diners, so today we plan a versatile dish that you can enjoy at breakfast or perhaps as an aperitif. In ten minutes you get a fluffy ham, cheese, and bacon omelette, prepared in individual portions. If you were looking for a rich recipe for a person, this may be the most suitable for you to include on your menu.

Ingredients:

  • 1/4 cup of bacon (bacon)
  • 3 eggs
  • 1/4 cup chopped ham
  • 1/4 cup grated or cubed cheese
  • Salt and pepper to taste

Instructions:

1. In a hot skillet, brown the bacon and then dice it. Reserve the fat released by the bacon.

2. Beat the eggs in a bowl and add the ham, cheese, and cooked bacon. Add salt and pepper to taste.

3. Return to the fire the pan in which you browned the bacon and add it to the egg mixture.

4. Let the tortilla curdle, occasionally stirring the beaten eggs.

5. Turn the tortilla over the pan with a large plate and let it brown on the other side.

6. Serve immediately.

Spanish Omelette with Butternut Squash and Sage

I present you a rich Spanish omelet with flavors of autumn, perfect for breakfast or brunch: a delicious omelet with a type of roasted pumpkin, sage, sauteed onions, tomatoes, and spinach.

Ingredients:

For the roasted butternut squash:
one butternut squash, peeled, seeded, and diced
6 tablespoons of extra virgin olive oil
6 sage leaves
two teaspoons of salt
two teaspoons ground pepper For the oven-baked omelet:
1/2 small onion, chopped
1/2 cup tomatoes, chopped
1/2 cup fresh spinach
one cup roasted butternut squash
6 large eggs, smoothies

Instructions:

1. For the roasted butternut squash: Preheat oven to 425 ° F. On a baking sheet, mix the pumpkin with 4 tablespoons of olive oil and sage, season with salt and
pepper. Roast for 20 minutes, until smooth and lightly browned, flip halfway through. Remove from the oven. Lower the temperature to 400 ° F.

2. For the tortilla in the oven: Over medium-high heat, heat the 2 tablespoons of olive oil in a pan that can be used in the oven. Add the onion and tomato and
sauté for 4 minutes. Add the fresh spinach and sauté it. Season with salt and pepper and add the roasted pumpkin. Add the beaten eggs, lower the heat, and cook
without mixing for 2 minutes until the bottom sets. Take the pan to the oven and cook for 15-20 minutes until the egg sets. Remove from the oven, let cool for
5 minutes, run a knife around the edges to peel them off. Cut and serve, and decorate with sage leaves.

Cooking Egg with Tomatoes and Tortillas

Cooking anything with egg always reminds me of the three women with the most impact in my life: my mom, my grandma, and my mother-in-law who were experts with egg recipes. My mom and granny loved this. Every time we went out to breakfast at a Mexican restaurant, they always asked for Egg-based foods. This also reminds me of my mother-in-law because it was the first breakfast she made the first time she visited us in the United States. I still remember the smell of tomatoes and chilies roasting on the griddle for the sauce. Delicious! This recipe is how my mother-in-law prepared it on that visit.

Ingredients:

  • one lb tomatoes
  • two chilli
  • 1/2 medium onion
  • one garlic clove
  • Salt and pepper to taste
  • 3 tablespoons of vegetable oil
  • 6 Corn tortillas
  • 6 eggs

Instructions:

1. Roast the tomatoes, chilies, onion, and garlic on a griddle over medium heat, until they start to singe. Remove from heat and transfer to a blender glass. With great care, blend the roasted tomatoes, chilies, onion, and garlic until well ground. Pour the sauce into a small saucepan and season with salt to taste.

2. In a nonstick skillet heat 1 tablespoon of vegetable oil over medium heat. One by one, brown the tortillas in the hot oil for about 30 seconds on both sides, adding more oil when needed.

3. In the same pan, cook one or two eggs to taste (steamed or scrambled) in a drizzle of vegetable oil; season with salt and ground black pepper.

4. To serve, put one of the golden tortillas on a plate. Place one of the eggs on top of the omelet and bathe in the sauce.

Simple to cook Potato Omelette recipe

The omelet for me will always be linked to my Aunt Gela, who is Spanish of pure strain, it was she who taught me how to prepare it in Madrid, she is already a very old lady who can hardly move, despite this, she taught me how to prepare the omelet with great enthusiasm. I learned that a few ingredients and a simple but impeccable technique can produce very appetizing results. In Spain, the potato omelet is everywhere. It is served as a snack, as a sandwich filling, as a starter with a green salad, or as a light meal. It is a dish that everyone loves and with which you always look good. I hope you like this recipe and that you enjoy it. The advantage is that you can do it with some anticipation because it is perfect at room temperature. Since I was hungry just to write these lines.

Ingredients:

  • two lb of potatoes (Yukon Gold type)
  • one medium yellow onion
  • one cup olive oil
  • 9 eggs
  • 1/4 cup of milk
  • Salt and pepper to taste

Instructions:

1. Wash and peel the potatoes. Cut them in half lengthwise and then very thin slices across the width. The thickness doesn’t really matter much, but the thinner
they are, the faster they will cook. Reservation.

2. Peel and cut the onion in half and then into thin slices. Combine with potatoes.

3. In a large skillet over medium heat, heat a cup of olive oil. Add the potatoes and onions and spread them in a layer. Cover the pan and cook half-covered for
about 20-30 minutes, turning the potatoes occasionally and without letting them brown. When they are ready, turn off the heat and remove the potatoes and
onions from the pan, draining the oil.

4. In a large bowl beat the eggs with the milk, salt, and pepper. Combine with the potatoes and onions and let stand a few minutes.

5. Here you can decide whether to make a single large omelet or divide it into two or three smaller parts. Heat 1/4 cup oil in a skillet and pour the potato and
egg mixture. Cook over medium-high heat, shaking the pan occasionally and running a spatula around the edges to push the potatoes to the center, so the egg
runs under the tortilla. After about 5 minutes, reduce the heat to medium-low and cook until the center of the tortilla is almost set.

6. Put a plate on the pan. Put on oven protectors and quickly flip the omelet, complete with pan, so that it falls onto the plate. Put the skillet back on the
heat, add a little more of the oil and slide the tortilla from the plate to the pan. Finish cooking over medium-low heat until you have the point you prefer.

7. When it is ready, turn it over on the plate where you are going to serve it and take it to the table.

8. Serve with your favorite accompaniments.