Spanish omelet

45 min
Suitable for vegetarians
Type of dish: Finger foods
Temperature: Hot
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Potatoes 0.75 kg
Eggs 10.0 ud
Hojiblanca olive oil 0.125 l
Table salt 10.0 g
Bread 125.0 g
Elaboration
  • Peel and thinly slice the potatoes.
  • Fry the potatoes in a large pan with plenty of oil.
  • Whisk the eggs in a bowl.
  • Once the potatoes are cooked, drain them and mix with the eggs. Season the mixture.
  • Heat a pan with some oil.
  • Then, pour in the mixture. Let it cook for a couple of minutes on each side.

PLATING

  • Place the omelet on a plate and cut it into wedges.
  • Serve each wedge with two slices of bread, a knife and a small fork.
Nutritional information (1 portion)
Energy
584.07
kcal
Carbohydrates
37.18
g
Proteins
20.59
g
Lipids
38.93
g
Fiber 3.58 g
Saturates 8.01 g
Monounsaturated fatty acids 22.58 g
Polyunsaturated fatty acids 4.95 g
Cholesterol 459.36 mg
Calcium 94.95 mg
Iron 3.59 mg
Zinc 3.21 mg
Vitamin A 227.39 ug
Vitamin C 24.3 g
Folic acid 83.29 ug
Salt (Sodium) 1092.45 mg
Sugars 1.9 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.