Spanish Omelette - all about sugars
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Spanish Omelette

By Tin Soldier Developers Source: Recipe sourced from Super Food Ideas
  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time 20 mins
  • Serves

1 medium sebago potato

1 tbsp olive oil

20 mL olive oil

1 medium red onion, thinly sliced

4 eggs

2 tbsp chopped flat-leaf parsley

salad, to serve

  1. Prick potato all over with a fork. Place on outside edge of microwave turntable. Microwave on high (100%) for 4 minutes or until tender. Allow to cool. Thinly slice.
  2. Heat oil and butter in a frying pan over medium-low heat. Add onion. Cook, stirring, for 10 minutes or until onion is soft.
  3. Meanwhile, beat eggs and 2 tablespoons cold water in a bowl until combined. Season with pepper. Preheat grill on high.
  4. Add potato to pan. Pour over egg mixture. Tilt pan so egg covers base. Cook for 1 minute or until almost set.
  5. Place pan under grill. Grill until omelette is lightly browned. Cut into quarters. Sprinkle with parsley. Serve with salad.
Nutrition Information
   Per serve
Energy  1598 kJ
Protein  18 g
Fat  28 g
Carbohydrate   14 g
 - Sugar  3 g