Peel the potatoes and grate them coarsely with a grater or mandoline or food processor. Wrap the pile of grated potato in a few layers of paper towels, and squeeze out the excess moisture. This makes the potatoes cook quicker.
Heat up a frying pan with about 1 Tbs. of olive oil. Put in the squeezed out grated potato, and sprinkle a little salt over them. Cook over medium heat with a lid on until the potatoes are soft and a just a bit crispy. Take out and drain off any excess oil.
Beat the eggs with 1/2 tsp. salt, freshly ground black pepper. Add the cooked potato and mix well.
Heat up the frying pan again with about 1/2 Tbs. of olive oil. Pour in the egg mixture. Cook, uncovered over medium heat for about 5 minutes, until the bottom is crispy and the top is almost set. Flip the omelette over - you could use a big wide spatula, or two spatulas, or flip it over onto a plate or a second frying pan inverted over the pan. Cook on the other side for another 5 minutes until the omelette is set.
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|Serving Size: 1 Serving (79g)|
|Recipe Makes: 2|
|Calories from Fat: 151 (79%)|
|Amt Per Serving||% DV|
|Total Fat 16.8g||22 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 2g|
|Cholesterol 279.2mg||86 %|
|Sodium 93.9mg||3 %|
|Potassium 126.9mg||3 %|
|Total Carbohydrate 2.5g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 1.7g|
|Protein 8.6g||12 %|
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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: 192
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