You are here

Spanish Omelette

Ingredients
  Baked potatoes 2 , diced
  Onion 1 Large, minced
  Tomato 1 Large, seeded and diced
  Minced fresh parsley 2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Olive oil 1 Teaspoon
  Fat free egg substitute 2 Cup (32 tbs)
  Margarine 2 Teaspoon
Directions

In a large no-stick frying pan over medium heat, cook the potatoes, onions, tomatoes, parsley and garlic in the oil until most of the liquid has evaporated from the tomatoes.
Transfer to a large bowl and stir in the eggs.
Wipe out the frying pan, then place it over medium-high heat and let stand for about 2 minutes.
Add 1 teaspoon margarine and swirl the pan to distribute it.
Add half of the egg mixture.
Lift and rotate the pan so that the eggs are evenly distributed.
As the eggs set around the edges, lift them to allow uncooked portions to flow underneath.
Turn the heat to low, cover the pan, and cook until the top is set.
Invert onto a serving plate.
Cut into wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Breakfast
Method: 
Fried
Dish: 
Pancake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
4

Rate It

Your rating: None
4.216665
Average: 4.2 (12 votes)