Spanish Omelette
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,731 cal. | (82 %) | ||
| Protein | 79 g | (81 %) | ||
| Fat | 100 g | (86 %) | ||
| Carbohydrates | 127 g | (85 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.5 g | (62 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 11 μg | (55 %) | ||
| Vitamin E | 15 mg | (125 %) | ||
| Vitamin K | 444.6 μg | (741 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 2.2 mg | (200 %) | ||
| Niacin | 29.2 mg | (243 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 638 μg | (213 %) | ||
| Pantothenic acid | 10.4 mg | (173 %) | ||
| Biotin | 114.1 μg | (254 %) | ||
| Vitamin B₁₂ | 7.9 μg | (263 %) | ||
| Vitamin C | 413 mg | (435 %) | ||
| Potassium | 4,718 mg | (118 %) | ||
| Calcium | 1,137 mg | (114 %) | ||
| Magnesium | 290 mg | (97 %) | ||
| Iron | 14.6 mg | (97 %) | ||
| Iodine | 102 μg | (51 %) | ||
| Zinc | 12.6 mg | (158 %) | ||
| Saturated fatty acids | 51.5 g | |||
| Uric acid | 219 mg | |||
| Cholesterol | 1,486 mg | |||
| Complete sugar | 32 g |
Ingredients
- For the omelette
- 600 grams waxy potatoes
- salt
- 1 onion
- 1 Red Bell pepper
- 100 grams green Beans (frozen)
- 6 eggs
- 6 Tbsps Whipped cream
- 4 Tbsps grated Parmesan
- Nutmeg
- salt
- peppers
- 2 sprigs flat-leaf parsley
- For the salad
- 250 grams mixed Lettuce
- For the dressing
- 200 grams Sour cream
- 2 Tbsps scallions
- salt
- peppers
Preparation steps
Preheat oven to 200°C (approximately 400°F.)
For the omelette: Peel, rinse and thinly slice potatoes. Peel onion and chop finely. Remove stalks from red pepper, cut in half, remove seeds and dice flesh. Heat half the olive oil in a pan and fry potato slices over medium heat for about 15 minutes, stirring occasionally. During last 5 minutes, add onion, peppers and green beans. Season with salt and pepper.
Whisk eggs with cream, Parmesan, nutmeg, salt and pepper, pour over vegetables and cook for about 20 minutes in oven.
For the salad: In the meantime, rinse and drain lettuces and cut into bite-size pieces.
For the dressing: Stir together sour cream and chives and season with salt and pepper.
Break tortilla into pieces to share, arrange on plates with salad, dressing and omelette and serve immediately.
