Spanish Omelet

Preparation:  10 min. Cooking: 10 min. Total: 20 min.
Recipe photo
  • 3 tsp olive oil or butter
  • 2 small baked potatoes , diced
  • 1 large onions , minced
  • 1 tomatoes , seeded and diced
  • 4 Tbsp pimentos , chopped
  • 2 tsp parsley , minced
  • 1 clove garlics , crushed
  • 8 eggs , whisked
Add oil to a large skillet. Add next 6 ingredients. Cook for about 5-7 minutes, or until tender, stirring as needed. Stir in eggs. As eggs begin to cook, gently lift sides of omelet and tilt pan to allow uncooked portions of the egg to flow underneath. Cook until eggs are set but still moist. Transfer to a serving platter. Serve hot.
Calories
390 Cal
Fat
19 g
Carbs
37 g
Protein
18 g
Fiber
5.7 g
Sugar
7 g
Cholesterol
430 mg
Sodium
360 mg


Nutrients

Fiber     5.7 g
Fat     19 g
Sugar     7 g
Carbs     37 g
Protein     18 g
Calories     390 Cal

Fats

Fat, Poly     3.1 g
Fat, Mono     8.3 g
Fat, Sat     5 g
Fat, Trans     0.7 g
Fat, Percent     43 %

Vitamins

Vitamin, K     24 mcg     20 %
Vitamin, A     1300 IU     43 %
Vitamin, B12     0.9 mcg     39 %
Niacin     2.4 mg     15 %
Riboflavin     0.6 mg     48 %
Vitamin, C     55 mg     61 %
Vitamin, D     41 IU     6.9 %
Vitamin, B6     0.6 mg     39 %
Vitamin, E     2.1 mg     14 %
Panto, Acid     1.8 mg     37 %
Choline     260 mg     47 %
Thiamin     0.2 mg     19 %

Minerals

Calcium     120 mcg     12 %
Phosphorus     340 mg     49 %
Magnesium     62 mg     15 %
Copper     0.3 mcg     30 %
Fluoride     7 mcg     170 %
Zinc     1.9 mg     17 %
Cholesterol     430 mg     0.6 %
Sodium     360 mg     24 %
Selenium     28 mcg     51 %
Manganese     0.4 mg     5.8 %
Potassium     1100 mg     23 %
Iron     2.9 mg     36 %