1. Heat the oil then fry the onion and garlic slowly until golden brown. Add the potatoes, cover and continue to fry slowly until cooked. 2. Whisk the eggs, then stir in the lemon rind, sun dried tomatoes, olives and basil. Season to taste. 3. Increase the heat under the potatoes, then when hot, pour in the egg mixture. Cook on a high heat for one minute, then reduce the heat slightly and continue to cook for 5-10 minutes until the omelette is set. 4. For an extra brown result, finish under a hot grill. 5. Serve immediately.
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|Serving Size: 1 Serving (688g)|
|Recipe Makes: 1|
|Calories from Fat: 382 (48%)|
|Amt Per Serving||% DV|
|Total Fat 42.5g||57 %|
|Saturated Fat 10.5g||52 %|
|Monounsaturated Fat 21.5g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 1116.7mg||344 %|
|Sodium 1077mg||37 %|
|Potassium 1930mg||51 %|
|Total Carbohydrate 65.2g||19 %|
|Dietary Fiber 10.8g||43 %|
|Sugars, other 54.4g|
|Protein 41.8g||60 %|
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Calories per serving: 789
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