This is a classical spanish recipe. It can be eaten in a lot of many ways, for lunch or dinner, hot or cold, accompanied with salad or as a sandwich, as small pieces (tapas) with a cold beer or a glass of wine. All the summers my family prepared it for beach picnics, and we ate with a glass of gazpacho and a watermelon slide.
Peel the potatoes and cut them into small cubes of 2 or 3 centimeters (1 inch). Wash and salt them and fry with the vegetable oil. Do the same thing with the onion. Remove the oil excess with kitchen paper towel. Mix fried onions and potatoes with the beaten eggs and put the mix into a saucepan with a teaspoon of vegetable oil. Cook with medium heat for 10 minutes. Flip the omelette with a large dish and cook 5 minutes more.
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Serving Size: 1 Serving (192g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 467 | ||
Calories from Fat: 427 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.5g | 63 % | |
Saturated Fat 5.1g | 25 % | |
Monounsaturated Fat 28.4g | ||
Polyunsanturated Fat 12.4g | ||
Cholesterol 279.2mg | 86 % | |
Sodium 93.5mg | 3 % | |
Potassium 129.8mg | 3 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.6g | ||
Protein 8.6g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 467
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