Mashed potatoes recipe

Recipes that will teach you how to make mashed potatoes and other potato meals..


Baked Mashed Potato Omelet Recipe

Baked Mashed Potato Omelet Recipe
 
Serves: 8
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A great way to start your day is for you to try this recipe. You can use leftover cooked mashed potatoes to make this cheesy pizza-like omelet. In this recipe, you will have to use your oven or microwave because basically, the omelet here should be baked. However, the spices and veggies, except for the mashed potatoes, were sautéed first before they were mixed with the egg mixture. The green and red bell peppers lend more colors and flavor to the omelet. Aside from the potatoes, the mushrooms gave this omelet its healthy touch. It can be served not only for breakfast, but also for lunch and dinner or any time of the day. It doesn’t matter what time it would be served, it’s still as delicious as it can be. This recipe serves 8 hungry mouths, enough for your whole family.
Ingredients
  • 1 large red bell pepper, chopped fine
  • 1 large green bell pepper, chopped fine
  • 1 cup finely chopped onion (150 g)
  • 1½ cups sliced mushrooms (115 g)
  • 4 tablespoons olive oil (60 ml)
  • 8 large eggs
  • 3 cups cooked mashed potatoes (675 g)
  • 1 cup freshly grated Parmesan cheese (100 g)
  • ¼ cup chopped fresh parsley (7 g)
  • Salt and pepper
Instructions
  1. In a large oven-proof skillet with 2 tablespoons of olive oil, sauté peppers, onion, and mushrooms; sprinkle with salt and pepper to taste.
  2. Cook over medium-low heat for about 5-10 minutes or until the veggies are tender and the mushroom liquid has completely evaporated; Transfer into a mixing bowl when cooked.
  3. In another large bowl, beat the eggs and then stir in potatoes, parmesan, parsley, salt, and pepper; whisk until the mixture is thoroughly mixed.
  4. Pour this egg mixture into the bowl of vegetable mixture. Mix thoroughly.
  5. Use the same skillet to heat the remaining olive oil, and then pour in the entire mixture.
  6. Bake at 325 degrees F for 20-30 minutes or until completely set.
  7. Slice the omelet into wedges and serve warm.






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Potato and Black Bean Omelet Recipe

Potato and Black Bean Omelet Recipe
 
Serves: 6
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This is a quick, easy, one pan dish for your whole family to enjoy. Any vegetable and meat you prefer to mix will fit in. In this recipe, the omelet mixture is a combination of a lot of savory ingredients. It’s meaty and fulfilling, contains all the nutrients you need for a great start of your day. The protein-rich combination of eggs, ham and black beans, plus the carbohydrate-rich potatoes results in a completely nutritious dish. Truly, this is one of the best quick recipes you wouldn’t wanna miss. Now, here’s how to make it.
Ingredients
  • 1 tablespoon olive oil, or more as needed (15 ml)
  • 3 cups raw potatoes, peeled and thinly sliced (525 g)
  • ½ cup onion, finely diced (150 g)
  • ½ cup red or green bell pepper, finely diced (90 g)
  • 2 garlic cloves, roasted
  • Salt and pepper
  • 8 eggs
  • ¼ teaspoon smoked paprika (1.25 g)
  • ¼ teaspoon dried thyme (1.25 g)
  • ½ teaspoon dried basil (2.5 g)
  • ½ teaspoon salt (2.5 g)
  • 1 cup ham, finely diced (75 g)
  • 1 (15 ounce) can black beans, drained & rinsed (420 g)
Instructions
  1. In large skillet over medium-high heat, heat olive oil. When oil is already hot but not smoking, saute the potatoes, onions, bell pepper and roasted garlic.
  2. Spread mixture evenly and sprinkle with a bit of salt and pepper, stir frequently and cook until all potatoes are slightly browned.
  3. Meanwhile, beat the eggs and spices together in a large mixing bowl; blend in ham and black beans; Mix thoroughly.
  4. Transfer cooked potato mixture from skillet into the bowl of egg mixture. Stir gently but thoroughly.
  5. Put the skillet back on the stove and reheat with oil; pour entire mixture back into the skillet; Spread mixture evenly as possible, reduce the heat of the burner, and cook for a few minutes or until bottom is set and browned.
  6. Carefully lift the edges with a rubber spatula and tilt the skillet to allow the wet portions to run underneath. Continue doing this around the skillet until all omelet edges are set.
  7. Use the spatula to divide the mixture into 4-6 wedges and carefully flip each wedge over to cook the top side of each; continue cooking until browned.
  8. Place into a serving platter and serve warm!
Notes
Serve with a bowl of sour cream or salsa

 


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Saffron Potato Omelet Recipe

Saffron Potato Omelet Recipe
 
Serves: 10
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This is another quick recipe that will result into a delicious potato omelet for breakfast. But, what’s unique with this recipe? Well, it is the adding of saffron spice into the omelet mixture aside from the usual spices. Saffron threads are dried stigmas of saffron flowers that must be picked in each flower by hand, and to produce one pound of saffron threads, 75,000 saffron flowers are needed. Now you know why it’s the worlds’ most precious and expensive spice. It offers a flavor that’s worth the price! So, here’s how to make this super yummy saffron potato omelet.
Ingredients
  • 2 large onions, chopped finely
  • 5 tablespoons olive oil (75 ml)
  • 3 baking russet potatoes (685 g)
  • ¼ teaspoon saffron threads (1.25 g)
  • ¼ cup chicken broth (2.8 g)
  • 6 large eggs
  • ½ cup thinly sliced scallion top (50 g)
  • Salt & freshly ground black pepper
Instructions
  1. In a 12-inch non-stick frying pan, sauté onions in 2 tablespoons oil over moderate heat, stirring occasionally, for about 20 minutes or until golden brown. Transfer onions to a bowl and set aside.
  2. Peel potatoes and cut into ¼-inch cubes. In a saucepan of boiling salted water, cook potatoes until almost tender, for about 8 minutes, and drain well using a strainer.
  3. Allow potatoes to cool and then stir in to onions. You can make the onion and potato mixture a day before, covered and chilled.
  4. Into a small metal bowl, crumble saffron threads while in a small saucepan heat broth until melted and pour over saffron. Let mixture stand until saffron is softened, takes about 5 minutes.
  5. In a large bowl, beat together eggs, scallion greens, saffron mixture, salt and pepper to taste; Pour this egg mixture into onion and potato mixture.
  6. In frying pan, adjusted to moderately high heat, heat remaining 3 tablespoons oil until hot but not smoking; Pour in omelet mixture, spreading potatoes evenly.
  7. Reduce heat to moderate and cook omelet until eggs just begin to set, takes about 1 minute.
  8. Move skillet so that ¼ of omelet is directly over center of burner and cook for 1 minute. Move skillet 3 more times, cooking remaining portions in the same manner; Place skillet in the center and cook over low heat until almost set, about 4 minutes more.
  9. Transfer omelet by sliding into baking sheet, bottom side down, and turn omelet back into skillet; Cook other side of omelet until golden brown or about 4 minutes.
  10. Slide omelet onto a serving platter and cool to room temperature.
  11. Cut omelet into wedges and serve!

 


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Pepperoni Potato Omelet Recipe

Pepperoni Potato Omelet Recipe
 
Serves: 2
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This is a quick and easy recipe that you can count on anytime, whether to please your morning appetite or to cure a hangover. Pepperoni, as one of the ingredients of this recipe, has high concentration of oil/fat that satisfies the grease requirement for hangover cure. This high fat content of pepperoni helps combat the effects of alcohol. The delicious and spicy flavor of pepperoni is another plus for this omelet. This recipe could be done in 30 minutes and in no sweat. Here’s how to make it.
Ingredients
  • 3 medium eggs
  • ½ teaspoon Tabasco sauce (2.5 ml)
  • 1 medium potato (scrubbed and peeled)
  • 1 medium onion
  • 1 medium tomato, coarsely diced
  • 50 g pepperoni, thinly sliced
  • 50 g tasty cheese, grated
  • ¼ teaspoon ground black pepper (2.5 g)
Instructions
  1. In a mixing bowl, beat eggs together with Tabasco sauce.
  2. In another bowl, grate onion and potato together.
  3. Blend in diced tomato and stir to combine well; Pour this mixture to the bowl of beaten eggs and mix thoroughly.
  4. Heat enough oil in a small skillet over medium heat, and then pour the mixture into it.
  5. Immediately arrange pepperoni slices over the top and sprinkle with grated cheese.
  6. Sprinkle pepper over the top.
  7. Cook around 15-20 minutes until egg has set on the top and cheese has melted; there is no need to flip the omelet.
  8. Place in a serving platter and cut into wedges.
  9. Serve and enjoy it pepperoni touch!
Notes
Serve with a few glasses of orange juice followed by a few glasses of water to cure hang over.


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Italian Baked Potato Omelet Recipe

Italian Baked Potato Omelet Recipe
 
Serves: 6
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This is a very good recipe you surely want to be acquainted. It is the Italian way of making potato omelet that’s always full of surprises, as we know. There are always lots of cheeses, meat and savory spices in an Italian recipe that’s why the potato omelet made from this recipe is something you’ll be proud of. But don’t be mistaken by these facts thinking it’s quite a complicated recipe, because it’s really not. A little mixing and baking will do. This recipe serves a family of 6 persons, that’s a lot of people for a dish done in an hour. So don’t let your stomachs wait, here’s how to make it.
Ingredients
  • 2 tablespoons unsalted butter (30 g)
  • 1 tablespoon olive oil (15 ml)
  • 1 small onion, minced
  • 1 -2 garlic clove, minced
  • 1½ lbs small red potatoes, scrubbed and finely diced (685 g)
  • 1 teaspoon kosher salt (5 g)
  • ½ teaspoon black pepper (2.5 g)
  • 1 cup chopped portabella mushroom (100 g)
  • 4 ounces diced prosciutto or 4 ounces diced ham (115 g)
  • ¼ teaspoon dried basil (1.25 g)
  • ¼ teaspoon Italian seasoning (1.25 ml)
  • 1½ tablespoons dry nonfat milk powder (190 g)
  • 3 tablespoons light cream (45 ml)
  • 8 large eggs, lightly beaten
  • Salt and black pepper
  • ¼ cup grated parmesan cheese or ¼ cup asiago cheese (25 g)
  • 1 cup grated Fontina or 1 cup mozzarella cheese (100 g)
Instructions
  1. First, preheat the oven to 350 degrees F.
  2. In a large skillet, melt butter and oil, and sauté onions for about 3-5 minutes or until tender,
  3. Add potatoes and garlic into skillet; Season with salt and pepper, and cook for 10 minutes more, stirring frequently.
  4. Stir in chopped mushrooms, diced prosciutto (or ham), dried basil, and Italian seasoning; Cook for 5-7 minutes more or until potatoes are tender.
  5. Set aside for 5 minutes to cool mixture.
  6. In a small dish, combine together dry milk and light cream until smooth.
  7. Carefully add beaten eggs and cream mixture to potatoes, stir and mix well;
  8. Sprinkle with salt and pepper to taste.
  9. Grease an ovenproof skillet with oil. Pour egg mixture into pan, and bake uncovered in a preheated oven for 25 minutes at 350 degrees F.
  10. Remove pan from oven, and sprinkle omelet evenly with grated cheeses on the top.
  11. Return to oven and bake for 15 minutes more, or until cheeses are melted and omelet is almost set.
  12. Preheat oven broiler to high, and cook omelet for 1-2 minutes, or until it is lightly browned.
  13. Allow to cool slightly before slicing and serving.
  14. Serve and enjoy its cheesy treat!

 


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Sausage Potato Omelet Recipe

 

Sausage Potato omelet Recipe
 
Serves: 4
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Another real good recipe that you will love. Nothing beats potato omelet that’s filled with sausages for breakfast. You can actually use leftover sausages and spices that are kept in your fridge. This omelet turns out to be very meaty and savory. The tomatoes gave it a rare but delicious sour taste, the onions lend its sweet smell and the omelet, as a whole is really fulfilling. It’s very quick to make, done in less than an hour. Here’s how to make it.
Ingredients
  • Drizzle of olive oil
  • 1 tablespoon butter (15 g)
  • 4 thick Richmond sausages
  • 1 small onion, peeled and diced
  • 1 large potato, peeled and cut into chunks and par-boiled (approx. 150g)
  • 2 tomatoes, diced
  • 2 tbsp flat-leaf parsley, chopped (30 g)
  • 6 eggs, beaten
  • Salt and pepper
  • Green salad, to serve
Instructions
  1. First, preheat the Grill to high.
  2. Heat the oil and butter in a 9 ½ - 10" non-stick frying pan. Cook the sausages for 10-12 minutes, or until browned, turning frequently.
  3. Remove sausages from the pan and set aside. Drain any excess oil. Cut each sausage into small pieces.
  4. Stir in onions to the pan and sauté for 2-3 minutes. Add the potatoes and sauté for another 2 minutes. Return the chopped sausages to the pan, along with the tomatoes and parsley; Cook for a few minutes or until potatoes are completely tender.
  5. In a mixing bowl, beat the eggs together. Sprinkle with salt and pepper to savor.
  6. Pour the beaten eggs into the pan, and heat for a few minutes to set the base.
  7. Transfer the pan to the oven and cook for 8-10 minutes until golden brown and set.
  8. Place the omelet onto a plate and slice into wedges.
  9. Serve and enjoy with a crisp of green salad!


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French Potato Omelet Recipe

 

French Potato Omelet Recipe
 
Serves: 4
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We have here a potato omelet recipe in French style. It’s easily done in less than an hour. This would result into a garlic flavored potato omelet and of course, bacon and cheese are always present in a French cuisine. You will love the tasty combination of garlic and onions inside this omelet. Another thing, this is a high-protein dish so it’s also healthy. For a real tasty breakfast or brunch, try this recipe and enjoy eating French potato omelet with your whole family.
Ingredients
  • 1 slice bacon, diced
  • 2 green onions, chopped
  • ½ clove garlic, crushed
  • ½ cup cold cooked, diced potatoes (115 g)
  • 3 eggs
  • cup Fresh-grated Parmesan or Romano cheese (100 g)
  • Salt and pepper to taste
  • cup olive oil (60 ml)
Instructions
  1. In a small frying pan, heat ⅛ cup of oil for 3 minutes, sauté bacon in heated oil until crisp.
  2. When the bacon is crisp enough, stir in green onions, garlic, and potatoes. Continue cooking for 15 minutes or until potatoes are tender. Stir every 5 minutes.
  3. Meanwhile, beat the eggs together in a large mixing bowl, sprinkle with salt and pepper to taste.
  4. Remove frying pan from heat and pour out potato mixture into the bowl of beaten eggs. Stir to blend thoroughly.
  5. Wipe frying pan clean and add remaining oil. Pour omelet mixture into the pan and cook omelet for 5 minutes or until bottom side is browned.
  6. Flip omelet to the other side using a large spatula or by placing a plate over the pan and carefully turning the pan upside down into the plate.
  7. Cook the other side of the omelet until it holds together and until browned.
  8. Transfer into a serving platter using a large spatula.
  9. Garnish with cheese on top and serve!


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Bacon Potato Omelet Recipe

 

Bacon Potato Omelet Recipe
 
Serves: 6
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Here is another potato omelet recipe that will entice everyone’s appetite. Not the usual type of omelet results from this recipe because it’s meaty and cheesy. The mixture of Bacon, potatoes, cheese and savory spices go real good with the eggs. Definitely, this is a perfect omelet that will fill your stomachs up to the fullest; done in less than an hour and serves 6 hungry people. This is a truly rewarding recipe you would love to try.
Ingredients
  • 4 slices bacon, cooked and chopped
  • 2 cups frozen hash brown potatoes, thawed (350 g)
  • 4 green onions, thinly sliced
  • 2 teaspoons butter (30 ml)
  • 1 large tomato, seeded and chopped
  • 2 tablespoons chopped fresh Italian parsley (30 g)
  • 6 large eggs
  • ½ teaspoon salt (2.5 g)
  • ¼ teaspoon pepper (1.25 g)
  • 4 drops hot sauce (0.2 ml)
  • 1 cup shredded sharp cheddar cheese (100 g)
Instructions
  1. In large frying pan, heat oil and cook bacons until browned.
  2. Pour out oil, leaving a tablespoon of it into frying pan. Set aside bacons.
  3. Cook the potatoes in remaining oil over medium heat until they are tender, for about 10 minutes.
  4. Stir in green onion and sauté for another 5 minutes.
  5. Add butter to frying pan to melt, add tomatoes and cook over medium heat for 3 to 4 minutes.
  6. Sprinkle with the cooked bacons and parsley over the top and stir to combine.
  7. Beat eggs together in a large bowl. Add salt, pepper, and hot sauce.
  8. Pour over potato mixture in the pan.
  9. Carefully lift edges of omelet using a spatula and tilt the pan so that the uncooked mixture flows underneath.
  10. Continue cooking until omelet begins to set and until bottom side is browned.
  11. Place a plate upside down over frying pan. Hold by its handle with one hand and the other hand flat on the plate. Carefully, flip the pan over into the plate.
  12. Add a small amount of oil into pan, if necessary. Slide the omelet back into the pan and cook the other side until bottom side is browned.
  13. Sprinkle and top with cheese.
  14. Set under broiler for 3-5 minutes or until cheese melts and omelet is set.
  15. Slice omelet into wedges.
  16. Serve warm and enjoy.
Notes
Serve this with Green salad.


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Easy Spanish Potato Omelet Recipe

 

Easy Spanish Potato Omelet Recipe
 
Serves: 2
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Here is a traditional omelet recipe of Spanish origin. Basic ingredients of potato omelet are used in this recipe. But to lend more color and flavor, green onions and tomatoes were added into the omelet mixture making it more Spanish in style. Keep in mind the procedure in flipping over the omelet, it is very important to exactly follow that step to yield an intact omelet. Entirely, this recipe is quite detailed but very easy. Grab out those potatoes and follow this recipe.
Ingredients
  • ¼ cup extra virgin olive oil (60 ml)
  • 3 cups new potatoes, diced (175 g)
  • ¼ cup onion, finely chopped (40 g)
  • 4 eggs, beaten
  • teaspoon salt (2.5 g)
  • teaspoon pepper (2.5 g)
  • 2 Tomatoes, peeled, seeded, and coarsely chopped
  • 2 green onions, chopped
Instructions
  1. In an 8½-inch skillet, pour the oil and place over medium-low heat. When oil is hot, stir in potatoes and cook for 15 minutes, stirring occasionally every 5 minutes.
  2. Stir in ¼ cup onions and sauté for an additional 5 minutes, or until the potatoes and onions are completely tender and lightly brown.
  3. Transfer potato-onion mixture from skillet into a large bowl. Add the chopped tomatoes and green onions into the mixture.
  4. Pour out excess oil from skillet into a small bowl and set aside.
  5. While in a separate mixing bowl, beat the eggs well, season with salt and pepper
  6. Pour the beaten eggs over potato-onion mixture and stir carefully to combine.
  7. Wipe the skillet clean, and then pour the reserved oil back into the skillet. Place over medium heat and after a few minutes, pour omelet mixture into it.
  8. Shake the pan to spread this mixture evenly and cook for 5-7 minutes, or until the bottom is browned.
  9. Make sure the omelet does not stick into the skillet by carefully sliding a spatula in the edges of the omelet.
  10. Place a plate upside down over skillet. Hold by its handle with one hand and the other hand flat on the plate. Turn the skillet over into the plate.
  11. Add a small amount of oil in skillet, if necessary. Slide the omelet back into skillet and cook the other side for another 3-5 minutes, or until the bottom is browned but the inside is still slightly moist.
  12. Serve warm and enjoy!


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How to Make a Potato Omelet

 

How to Make a Potato Omelet
 
Serves: 4
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Here is how to make a traditional potato omelet. Any variety of potatoes can be used, red or yellow-fleshed potatoes are fine, but the quality of eggs is essential to consider. You will also need a nonstick skillet or frying pan for this recipe to easily flip over the omelet when cooking. A significant amount of olive oil should be considered to add some extra aroma on the omelet. The potato omelet pairs perfectly with spinach with raisins, artichokes, green vegetables, or with salad. Usually, omelet is served warm, but during summer, you can also serve this as a cold dish. This recipe serves 4 persons for a main dish and 6 for an appetizer. Read out the simple steps and give this recipe a try.
Ingredients
  • 4 large eggs
  • 20 ounces or 5 medium potatoes - peeled and diced into ½ inch cubes (600 g)
  • 1 small onion - peeled and julienned or finely chopped
  • ¾-cup olive oil (180 ml)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon salt (5 g)
Instructions
  1. Heat the ¾ cup olive oil in a 7-inch or 8-inch frying pan. Stir in onions and adjust heat to low. Stir with a wooden spoon and cover. Sauté onions for five minutes, stirring at least every minute.
  2. Add the diced potatoes. Stir well and cover. Cook for 20 minutes, or until the potatoes are tender, stirring every 5 minutes or so.
  3. Check potatoes if already cooked by pinching one cube with a knife, or tasting one, to see if they are tender. Turn off the stove if potatoes are already tender.
  4. In a large mixing bowl, beat the eggs with a fork or a French whisk, and sprinkle with salt to taste.
  5. Remove cooked potatoes from the skillet using a slotted spatula, draining away the remaining oil, and add them to the bowl of beaten eggs. Pour out any oil left in the skillet.
  6. Heat 1 tablespoon of olive oil to the same skillet and add the mixture into the heated oil.
  7. Pour the mixture evenly over the whole base of the skillet without stirring it. Adjust to low heat, and cover. Cook for 5 minutes.
  8. Remove the skillet from heat and uncover it. Put a plate upside down over skillet. Hold the skillet by the handle with one hand, and place the other hand flat on the plate. Carefully, flip the skillet over so that the half-cooked omelet lands on the plate.
  9. Add the other 1 tablespoon of olive oil to the skillet and allow to be heated.
  10. Place the omelet back into the skillet with the uncooked side down. Adjust heat to low, and cover. Cook for another 5 minutes or until it is browned.
  11. Remove omelet by placing a plate upside down over skillet and flipping it just like procedure 7.
  12. Serve and enjoy!


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