Spanish omelette (with potatoes, peppers, and onions).
|8||eggs size large|
|3||potatoes, peeled and cut into 7 mm slices||600 g|
|2||onions, finely chopped||400 g|
|2 cloves||garlic, minced|
|1/2||dried chili peppers, minced||0.2 g|
|1 tbsp||butter, unsalted||14 g|
|2 tbsp||olive oil||30 mL|
|2 servings||Oven-Roasted Peppers|
|1 pinch||salt [optional]||0.2 g|
|ground pepper to taste [optional]|
Before you start
The peppers must be roasted in advance.
- Prepare the vegetables. Mince the garlic and finely chop the onion. Peel the potatoes and cut them into slices about 7 mm thick. Chop the oven-roasted peppers.
- Heat the butter and half of the oil in a non-stick skillet. Add the garlic and onion. Cook on medium heat 4-5 min, until the garlic is translucent and not burned. Add the potatoes and roasted peppers, then season with salt and pepper. Cook over low heat 15-20 min, stirring from time to time until they are soft and lightly coloured.
- In a bowl, whisk the eggs. Add the minced chili pepper, then season with salt and pepper. Add the cooked vegetables then mix well.
- Heat the rest of the oil in another non-stick skillet over high heat. Add the mixture, distributing it evenly over the pan. Gently lift the edges with a spatula and push them towards the centre. After 3-5 min, the bottom will be cooked to a nice crust. Lower the heat and continue to cook until the edges get darker (10-15 min). Gently shake the pan occasionally to keep the omelette from sticking.
- Before turning the omelette, gently lift the edges with a spatula and cover the skillet with a large plate or flat lid. Leave the plate on the skillet 2 min, in order to trap some humidity underneath. This will help the flipping. Quickly turn the covered skillet upside-down so that the omelette ends up on the plate. Add a little more oil to the skillet. Gently slide the omelette back in and cook over medium heat 3-4 min. Slide onto a plate and serve.
Nutrition Facts Table
per 1 serving (310g)
% Daily Value
ClaimsThis recipe is :
- Excellent source of :
- Folacin, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin D, Vitamin E
- Good source of :
- Copper, Fibre, Iron, Magnesium, Manganese, Vitamin B1, Zinc
- Source of :
- Calcium, Vitamin K
- Low :
- Calories, Saturated Fat, Sodium
- Free :
- Added Sugar, Trans Fat
|Meat and Alternatives||1 ½|
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Katharsisapril 05, 2009 | I would make this recipe again
This was really tasty and made a good brunch dish. I think it might have even tasted better on day 2.