Omelette Basquaise
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INGREDIENTS
- Small pieces
- 5 Inch long piece of chorizo,
- 2 Potatoes, finely sliced
- 4 Eggs, well beaten
- 1/2 sm Onion, sliced
- Cut into 1/4-inch slices
- 1 Bell pepper, cut in
INSTRUCTIONS
Brown potatoes, pepper, onions until well done, or slightly crisp, according to personal taste. Add chorizo and eggs. Mix well in the pan at low heat. When ready, fold in half. Continue cooking for two minutes, then turn with spatula and cook other side two minutes more. Serve on platter with slices of tomatoes on top sprinkled with parsley. This makes a delicious light dinner, with a green salad with oil and vinegar dressing. Walt
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (0g) | ||
| Recipe Makes: 2 Servings | ||
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| Calories: 0 | ||
| Calories from Fat: 0 (NaN%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0mg | 0 % | |
| Potassium 0mg | 0 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0g | 0 % | |
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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. |
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