Spanish Potato Omelette

By krystallondon

Ingredients

• 2 tbsp olive oil
• 3/4 cup chopped onion
• 4 cups Yukon Gold potatoes, peeled and cubed in 1/2-inch (1.5 cm) pieces
• 1/2 tsp salt
• 6 eggs
• 1/4 cup finely chopped sweet red pepper (optional)
• 1 tbsp finely chopped fresh parsley (optional)

Details

Servings 6

Preparation

Step 1

Heat oil in large non-stick skillet over medium heat. Add onion; cook, stirring about 3 minutes. Add potatoes; cook until tender and golden, about 8 minutes. Season with salt. Whisk eggs in large bowl. Stir in onion/potato mixture, sweet pepper and parsley, if using.

Pour egg mixture into skillet over medium heat; cook 1 minute. Reduce heat to low; cook until eggs are set in centre and lightly browned on bottom. Slide omelette onto large flat plate. Place another plate on top; flip to invert. Slide back into skillet; cook 2 to 3 minutes longer.

Suggestions

Oven Method: Pour potato/egg mixture into a 9-inch (23 cm) pie plate brushed well with olive oil. Bake in 325°F (160°C) oven for 35 minutes or until set in centre.

Nutrients per serving:
220 calories, 9 g protein, 24 g carbohydrates, 10 g fat, 2 g fibre