Potato and Red Pepper Omelet (Tortilla de Patatas)
- Number of Servings: 4
Ingredients
4 large eggs1 roasted red pepper, chopped1/2 sweet onion, chopped3 small potatoes, diced1/2 cup olive oil1 tbsp fresh parsleysalt and pepper, to taste
Heat olive oil in a non-stick skillet on medium heat. When hot, add potatoes and onions. Cook 15 minutes, until soft and golden brown at the edges. Strain potatoes and onions (you can save olive oil for another use later) and put aside. Whisk together eggs with parsley, peppers, salt, and pepper. Add potato-onion mixture to egg mixture. Re-heat 1 tsp olive oil in the skillet on medium heat. Pour egg mixture into the pan and cook 4-5 minutes, until edges are set. Using a large plate (larger than the pan!), flip the omelet onto the plate and slide back into the fry pan (uncooked side down). Cook another 4-5 minutes. Entire omelet should be set. Serves 2 for a hearty breakfast, 4 for an appetizer, or many as tapas. Slice and serve accordinly.
Number of Servings: 4
Recipe submitted by SparkPeople user ROSIET33.
Number of Servings: 4
Recipe submitted by SparkPeople user ROSIET33.
Nutritional Info Amount Per Serving
- Calories: 149.9
- Total Fat: 8.5 g
- Cholesterol: 212.8 mg
- Sodium: 679.3 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 1.6 g
- Protein: 7.6 g
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