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Supper Omelette

Taste.of.Spain's picture
  Olive oil 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), peeled
  Onion 1 Large, sliced
  Green pepper 1 , seeded, sliced into rings
  Red pepper 1 , seeded, sliced into rings
  Tomato 1 , peeled, seeded, sliced thin
  Potato 1 Large, peeled sliced paper thin
  Eggs 8
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon

Heat 2 tablespoons oil in large shallow skillet.
Add garlic; cook 5 minutes.
Remove garlic; discard.
Add onion and peppers; saute until tender.
Add tomato; saute 3 to 4 minutes or until tomato begins to wilt but does not turn mushy.
Remove vegetables from skillet.
Keep warm.
Add remaining 2 tablespoons oil to skillet; heat.
Add potato; fry until tender.
While potato is cooking, beat eggs, salt, and pepper until frothy.
Add to potato.
Cook until set.
Do not flip.
Place omelet on serving plate; cover with cooked vegetables.

Recipe Summary

Difficulty Level: 
Very Easy

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1504 Calories from Fat 848

% Daily Value*

Total Fat 95 g146.6%

Saturated Fat 20.2 g101.1%

Trans Fat 0 g

Cholesterol 1691.8 mg563.9%

Sodium 2556.9 mg106.5%

Total Carbohydrates 109 g36.3%

Dietary Fiber 18.7 g74.8%

Sugars 30.9 g

Protein 64 g127.6%

Vitamin A 150% Vitamin C 635.3%

Calcium 36.7% Iron 67.2%

*Based on a 2000 Calorie diet

Supper Omelette Recipe