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Spanish Omelets

Magical.Palate's picture
Ingredients
  Sliced potato 1 1⁄2 Cup (24 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped red bell pepper 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Sliced pitted manzanilla/Green olives 1⁄4 Cup (4 tbs)
  Minced oregano/1 teaspoon dried oregano 1 Tablespoon
  Shredded mozzarella cheese 2 Ounce (Part Skim)
  Egg whites 8 Large
  Eggs 4 Large
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Olive oil 1⁄2 Teaspoon, divided
Directions

Place potato slices in a medium saucepan, and cover with water.
Bring to a boil; reduce heat.
Simmer 15 minutes or until tender; drain.
Let cool; dice, and set aside.
Place a medium nonstick skillet over medium heat until hot.
Add onion, bell pepper, and garlic; saute 8 minutes.
Add diced potato, olives, and oregano; cook 1 minute or until thoroughly heated.
Remove from heat, and stir in mozzarella cheese.
Set aside.
Combine egg whites, eggs, salt, and pepper in a bowl; stir well with a whisk.
Coat a small nonstick skillet with cooking spray; add 1/4 teaspoon olive oil, and place over medium-high heat until hot.
Add half of egg mixture to skillet; cook 2 minutes or until egg begins to set (do not stir).
Carefully lift edges of omelet with a spatula, allowing uncooked egg to flow under omelet.
Cook 3 minutes; turn omelet over.
Spoon 1 cup potato mixture onto half of omelet; fold omelet in half.
Cook an additional 1 minute.
Slide omelet onto a plate; set aside, and keep warm.
Repeat procedure with remaining ingredients.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Servings: 
4

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