Spanish Omelette
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 196 |
| pro | 11 g |
| total fat | 10 g |
| sat. fat | 3 g |
| carb | 16 g |
| fibre | 2 g |
| chol | 322 mg |
| sodium | 244 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 16 |
| vit A | 16 |
| vit C | 55 |
| folate | 20 |
Ingredients
Preparation
In 8-inch (20 cm) nonstick skillet, heat vegetable oil over medium-high heat; cook chopped onion, green pepper and grated potatoes, stirring often, for about 15 minutes or until potatoes are golden brown.
Meanwhile, whisk together eggs, water, salt and pepper; stir into vegetable mixture. Cook over medium heat, stirring gently with wooden spatula, for about 30 seconds or until starting to set. Cook, without stirring, for about 2 minutes longer or until bottom is golden. Slide omelette onto large plate; invert pan over plate and invert again to turn omelette. Cook for 1 to 2 minutes or until knife inserted in centre comes out clean. Cut omelette into quarters.
Additional information :
Tip: Serve the omelette with a favourite warm chunky pasta sauce.
Source : © CanadianLiving.com
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