Smashing Spanish Omelette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3-5 new potatoes4 slices bacon, sliced1 medium onion, diced2-4 cloves garlic (to taste), sliced finely1-2 chilli peppers, diced finely and seeded*1 sweet red pepper, sliced finely1 handful of fresh mushrooms4 large eggs, beaten1/2 c shredded cheddar cheese
Makes 4 servings (1/4 omelette each)
Boil the potatoes until soft.
While the potatoes are boiling, saute the bacon until crispy in a non-stick frying pan--at least 8 in in diameter. Remove the bacon to drain and remove the fat.
In the same frying pan, saute the onions. Once the onions have started to become translucent, add the red peppers, followed by the garlic and chillies. Saute everything until it becomes soft.
While the onions and other vegetables are sauteeing, drain the potatoes and chop into small pieces.
Add the potatoes to the mix and sautee further. When the potatoes start to go golden, add the bacon and sautee for a minute longer.
After beating the eggs, pour them over the vegetable mixture. Cook on medium-low to medium heat until the eggs are cooked through and the omelette is no longer "jiggly".
Remove from heat.
Sprinkle the cheddar cheese on top, putting on the broiler or "flaming" with a kitchen torch to melt if desired.
Slice into four equal quarters and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user SARAHABROAD.
Boil the potatoes until soft.
While the potatoes are boiling, saute the bacon until crispy in a non-stick frying pan--at least 8 in in diameter. Remove the bacon to drain and remove the fat.
In the same frying pan, saute the onions. Once the onions have started to become translucent, add the red peppers, followed by the garlic and chillies. Saute everything until it becomes soft.
While the onions and other vegetables are sauteeing, drain the potatoes and chop into small pieces.
Add the potatoes to the mix and sautee further. When the potatoes start to go golden, add the bacon and sautee for a minute longer.
After beating the eggs, pour them over the vegetable mixture. Cook on medium-low to medium heat until the eggs are cooked through and the omelette is no longer "jiggly".
Remove from heat.
Sprinkle the cheddar cheese on top, putting on the broiler or "flaming" with a kitchen torch to melt if desired.
Slice into four equal quarters and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user SARAHABROAD.
Nutritional Info Amount Per Serving
- Calories: 255.3
- Total Fat: 13.1 g
- Cholesterol: 232.7 mg
- Sodium: 260.4 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 3.1 g
- Protein: 15.0 g
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