A substantial omelette which is more of a meal than a snack. You can add cooked meat to the dish to make this a non-vegetarian meal.
1. Heat oil in medium sized frypan, add potatoes and onion and stew (partially covered) for 30 minutes. Stir occasionally. Strain.
2. Beat eggs separately then stir in potatoes, parsley, salt and pepper.
3. Tip mixture into the pan.
4. Cook over a moderate heat. When almost set, put a dinner plate over the pan, invert the omelette onto the plate, then slide back into the pan to cook the other side.
5. Invert twice more, cooking briefly.
6. Serve with a salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1144g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1866 | ||
Calories from Fat: 1254 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 139.4g | 186 % | |
Saturated Fat 32.2g | 161 % | |
Monounsaturated Fat 75.6g | ||
Polyunsanturated Fat 17.2g | ||
Cholesterol 3172.5mg | 976 % | |
Sodium 1149.1mg | 40 % | |
Potassium 2221.4mg | 58 % | |
Total Carbohydrate 56.7g | 17 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 49.9g | ||
Protein 100.5g | 144 % | |
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: 1866
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