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Potato Omelette

Western.Chefs's picture
Ingredients
  Potato 10 Ounce, peeled and thinly sliced (1 Large Sized, 300 Gram In Weight)
  Olive oil 2 Tablespoon
  Spanish onion 1⁄4 , peeled and chopped
  Garlic 1 Clove (5 gm), peeled and chopped
  Eggs 2 , beaten (Size 3)
  Salt To Taste
  Freshly ground black pepper To Taste
  Chopped parsley 1 Tablespoon (For Garnish)
Directions

Place potato in a small omelette pan with the oil.
Add the onion and garlic and cook, stirring, over a low heat until the potato is tender but not brown - about 15 mins.
Add the eggs and seasoning.
Keeping the heat low, cook until the egg has set, then slide the omelette on to a plate, then invert it back into the pan.
Continue to cook until firm.
Serve warm or cold, cut into small pieces, sprinkled with parsley.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Method: 
Fried
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 656 Calories from Fat 359

% Daily Value*

Total Fat 40 g62.2%

Saturated Fat 7.4 g36.8%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 556.2 mg23.2%

Total Carbohydrates 59 g19.8%

Dietary Fiber 7.7 g30.7%

Sugars 4.6 g

Protein 20 g39.1%

Vitamin A 35.2% Vitamin C 133.5%

Calcium 13% Iron 31%

*Based on a 2000 Calorie diet

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Potato Omelette Recipe