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  Olive oil 2 Teaspoon
  Butter 1 Tablespoon
  Onion 1 Large, chopped
  Potatoes 4 Medium, cooked and diced
  Freshly chopped parsley 1 Tablespoon
  Eggs 4 Large, lightly beaten
  Salt To Taste
  Freshly ground black pepper To Taste

Melt the oil and butter in an 8 inch frying pan.
Fry the onion gently for 10 minutes, or until almost cooked.
Add the diced potato and heat through stirring now and then.
Then add the parsley.
Season the eggs with salt and freshly ground black pepper to taste.
Turn the heat up high, pour the egg mixture into the pan and quickly reduce the heat to moderate.
Run a palette knife round the edge and shake the pan to avoid sticking.
Lift the omelette slightly with the palette knife and, when cooked and golden underneath, slide it out onto a warm plate then return to the pan to cook the reverse side.
Serve cold.

Recipe Summary

Main Dish

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1147 Calories from Fat 383

% Daily Value*

Total Fat 43 g66.4%

Saturated Fat 15.6 g78.1%

Trans Fat 0 g

Cholesterol 878.2 mg292.7%

Sodium 732.3 mg30.5%

Total Carbohydrates 160 g53.3%

Dietary Fiber 21.3 g85.2%

Sugars 20.3 g

Protein 43 g86.5%

Vitamin A 52.7% Vitamin C 299.3%

Calcium 29% Iron 61.1%

*Based on a 2000 Calorie diet

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