Spanish omelette (with potatoes, peppers, and onions).
8 | eggs size large | ||
3 | potatoes, peeled and cut into 7 mm slices | 600 g | |
2 | onions, finely chopped | 400 g | |
2 cloves | garlic, minced | ||
1/2 | dried chili peppers, minced | 0.2 g | |
1 tbsp | butter, unsalted | 14 g | |
2 tbsp | olive oil | 30 mL | |
2 servings | Oven-Roasted Peppers | ||
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
The peppers must be roasted in advance.
per 1 serving (310 g)
Amount % Daily Value |
Calories 390 |
Fat 19 g 29 % |
Saturated
5.4 g
28 % |
Cholesterol 390 mg |
Sodium 160 mg 7 % |
Carbohydrate 40 g 13 % |
Fibre 5 g 19 % |
Sugars 8 g |
Net Carbs 35 g |
Protein 17 g |
Vitamin A 62 % |
Vitamin C 261 % |
Calcium 8 % |
Iron 16 % |
Food Group | Exchanges |
---|---|
Starches | 1 ½ |
Vegetables | 2 ½ |
Meat and Alternatives | 1 ½ |
Fats | 1 ½ |
This was really tasty and made a good brunch dish. I think it might have even tasted better on day 2.