Potato omelette with ham and cheese
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Boiled ham
0.125 kg
Block cheese
0.125 kg
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. - When the pan is hot, add half of the previous mixture. Cover with a slice of ham and another of cheese. Add the rest of the potato mixture, until the entire surface is covered.
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
597.51
kcal
Carbohydrates
35.25
g
Proteins
23.04
g
Lipids
40.29
g
Fiber
3.13
g
Saturates
10.81
g
Monounsaturated fatty acids
21.92
g
Polyunsaturated fatty acids
4.06
g
Cholesterol
262.18
mg
Calcium
251.36
mg
Iron
2.97
mg
Zinc
4.07
mg
Vitamin A
167.45
ug
Vitamin C
20.25
g
Folic acid
55.67
ug
Salt (Sodium)
2192.13
mg
Sugars
2.52
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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