Potato and Sausage Omelette
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
579
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 579 cal. | (28 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 4.2 μg | (21 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 26.8 μg | (45 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 36.6 μg | (81 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 796 mg | (20 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 13.5 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 595 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams waxy potatoes (cooked a day before)
- 200 grams Chorizo
- 1 onion
- 10 eggs
- 50 milliliters Whipped cream
- salt
- freshly ground peppers
- 4 Tbsps Canola oil
Preparation steps
1.
Peel the potatoes and cut into about 5 mm thick slices. Cut the chorizo sausage into slices. Peel the onion and chop finely.
Beat the eggs with the cream. Season with salt and pepper. Heat some oil in a nonstick pan and saute the onion until soft. Take out the onion and set aside.
2.
Heat 1-2 tablespoons oil, pour the egg mixture into it and let cook briefly. Sprinkle about 1/4th of the onions and spread 1/4th of the potato and sausage slices over half of the omelette. Flip the omelette over and cook for about 5 minutes at low temperature on other side. Make 4 omelettes this way. Serve immediately or keep warm in hot oven (80°C circulating air) (approximately 175°F).
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