Potato Omelette with Rosemary
(1 vote)
(1 vote)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
498
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 498 cal. | (24 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.6 μg | (18 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 82.2 μg | (137 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 30.8 μg | (68 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,186 mg | (30 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 474 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the omelettes
- 250 grams cooked potatoes
- 1 garlic clove
- 2 Tbsps olive oil
- 8 eggs
- 8 Tbsps milk
- 8 Tbsps Whipped cream
- salt
- peppers
- 2 Tbsps chopped rosemary
- Also
- 600 grams small potatoes (cooked the day before)
- 2 Tbsps clarified butter
- Lettuce (for garnish)
- salt
Preparation steps
1.
For the omelettes, peel potatoes and cut into cubes about 1/2 cm (approximately 1/5 inch) in size. Peel garlic. Mix eggs with milk and cream. Season with salt and pepper and stir in potatoes. Press garlic and stir in. Heat oil in a large pan and pour egg-potato miture in. Sprinkle with rosemary and let thicken over low heat until underside is slightly browned.
2.
In a second skillet, heat butter. Peel previously cooked potatoes and cook until browned in butter. Season with salt.
3.
Flip omelette, cover and cook for another 5 minutes.
4.
Remove from pan, cut into pieces and serve with potatoes. Garnish with lettuce leaves and rosemary.
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