 Spanish Omelette Ingredients:
1½ cups of sliced potatoes.
½ cup of chopped onion.
½ cup of chopped red bell pepper.
1 garlic clove, minced.
¼
cup of green olives, pitted and chopped.
1 tablespoon of minced fresh oregano.
½ cup of mozzarella cheese,
shredded.
8 large egg whites.
4 large eggs.
¼ teaspoon of salt.
Pinch of pepper.
½
teaspoon of olive oil, divided.
Vegetable oil.
Preparation Instructions:
- Place the sliced potato in a saucepan and cover with water.
- Bring
to a boil; reduce heat.
- Simmer for 15 minutes or until tender; then drain. Cool, dice and set
aside.
- Heat a medium non-stick pan over medium heat.
- Add the chopped
onion, bell pepper, and minced garlic; then sauté for 8 minutes.
- Add the potato, olives,
and oregano; then cook 1 minute or until thoroughly heated.
- Remove from heat, stir in the cheese
and set aside.
- In a bowl, combine the egg whites, eggs, salt, and pepper; stir well with a whisk.
- In a small non-stick frying pan coated with cooking spray, heat ¼ teaspoon of olive oil over medium-high heat.
Add half of egg mixture to skillet.
- Using a spatula, lift the edges of the omelette; allow uncooked
portion to flow underneath cooked portion.
- Cook for 3 minutes, then flip the omelette.
- Spoon 1 cup of potato mixture onto half of omelette.
- Loosen with a spatula and fold
in half.
- Cook an additional minute on each side.
- Slide onto a
plate.
Repeat this procedure with the other half of ingredients.
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Poached Eggs:
Ingredients:
8 large Scottish Eggs.
A large splash of Vinegar.
Water.
Preparation Instructions:
- Bring the water
to a boil in a large saucepan.
- Crack the eggs one at a
time and drop them gently into the boiling water, being careful not to break yolks.
- Simmer for 3 to 4 minutes, moving the eggs several times with a spoon to cook them evenly.
- When firm and fully cooked, remove the eggs from the water with a slotted spoon
and place in another pan filled with cold water until ready to serve.
Serves
4.
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Hard Boiled Eggs
Ingredients:
Fresh Scottish eggs.
Preparation Instructions:
- Add eggs
in a single layer across the base of a saucepan.
- Add enough
cold water to cover them by at least 1 inch.
- Slowly bring
water to just under boiling point. Begin timing now - 8 minutes for a hard boiled eggs where yolks are firm but center is
still tender or 10 minutes for a fully firm inside yolk.
- When
the time is up, remove with a slotted spoon and plunge in cold water immediately to stop the cooking process. Allow to cool
so are easy to handle.
Peel and serve.
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