Traditional spanish potato omlette from a Sevillian family.
You will need a 14cm frying pan (Base measurement.)
Slice the potatoes finely moving them around in your hand continuously as you slice. Soak in cold water for about 10 minutes. Heat about 1.5cm depth of oil in the frying pan to a high heat, add the potatoes and when cooking turn down to medium. Cook turning regularly until soft.
Meanwhile whisk the eggs and add salt and pepper to taste. Drain the potatoes well and adding a little oil to the pan first, return the potatoes on medium heat.
Add the egg and make sure that the potato is completly mixed in. Cook on low heat until the egg is just firm to the touch then turn the omlette out of the pan onto a plate by putting the plate on top of the pan and turning upside down. Return the omlette to the pan to cook the other side. Push the edges down into the pan. Cook for a few minutes more, then serve.
Serve on its own as a snack with bread or with some salad.
Make sure the egg is completely mixed into the potatoes before cooking and don't have the pan too hot otherwise the bottom may burn.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (263g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 268 | ||
Calories from Fat: 91 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.1g | 13 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 423mg | 130 % | |
Sodium 168.2mg | 6 % | |
Potassium 818.1mg | 22 % | |
Total Carbohydrate 29.2g | 9 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 25.6g | ||
Protein 15.9g | 23 % | |
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: 268
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