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 0.625 kg
Eggs 5.0 ud
Hojiblanca olive oil 0.125 l
Table salt 12.5 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
474.51
kcal
Carbohydrates
33.13
g
Proteins
12.54
g
Lipids
32.24
g
Fiber 3.13 g
Saturates 6.15 g
Monounsaturated fatty acids 20.2 g
Polyunsaturated fatty acids 3.88 g
Cholesterol 229.68 mg
Calcium 58.96 mg
Iron 2.32 mg
Zinc 2.37 mg
Vitamin A 113.7 ug
Vitamin C 20.25 g
Folic acid 50.67 ug
Salt (Sodium) 1197.13 mg
Sugars 1.69 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.