Spanish Potato Omelet (modified)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 114.6
- Total Fat: 5.1 g
- Cholesterol: 212.5 mg
- Sodium: 65.3 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 0.8 g
- Protein: 7.1 g
View full nutritional breakdown of Spanish Potato Omelet (modified) calories by ingredient
Introduction
A healtier version of a true Spanish dish. A great way to use left-over baked potatoes with a lot less fat than the original "cooked in oil" recipe. A healtier version of a true Spanish dish. A great way to use left-over baked potatoes with a lot less fat than the original "cooked in oil" recipe.Number of Servings: 4
Ingredients
-
1 baked potato, diced, skin removed
4 Tbsp. chopped onion (more or less depending on your taste)
4 large eggs, scrambled
Non-stick cooking spray
Directions
Preheat a non-stick skillet. Spray with cooking spray. Add diced baked potato and onion. Pour eggs over all. Cover and cook on medium heat until eggs are firm most of the way through. Carefully turn, cover and cook the other side until firm throughout. Season to taste with salt and black pepper. Also wonderful topped with salsa.
The original recipe uses raw potatoes and a lot of olive oil to cook the potatoes in. With the potatoes already cooked, you eliminate the need for the oil making it a healthier option.
Makes 4 servings. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user MYFAITHINHIM.
The original recipe uses raw potatoes and a lot of olive oil to cook the potatoes in. With the potatoes already cooked, you eliminate the need for the oil making it a healthier option.
Makes 4 servings. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user MYFAITHINHIM.