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Potato Omelette Recipe
|Potatoes||4 Medium, peeled and cooked|
|Eggs||6 , separated|
|Onions||2 , grated|
|Fresh parsley||1 Teaspoon, chopped|
|Grated cheddar cheese/2 slices bacon, diced and cooked crisp / 4 mushrooms, sauteed and mixed with grated cheddar||3 Tablespoon (Per Omelette)|
Calories 262 Calories from Fat 121
% Daily Value*
Total Fat 14 g21%
Saturated Fat 7.1 g35.3%
Trans Fat 0 g
Cholesterol 235.6 mg
Sodium 129.7 mg5.4%
Total Carbohydrates 26 g8.7%
Dietary Fiber 3.3 g13.4%
Sugars 3.2 g
Protein 11 g21.6%
Vitamin A 12.2% Vitamin C 45.4%
Calcium 10.7% Iron 10.9%
*Based on a 2000 Calorie diet
1 Preheat the oven to 275°F (140°C).
2 Drain the potatoes.
3 In a bowl, mash the potatoes with egg yolks, onions, parsley and pepper.
4 In a bowl, whisk the egg whites until stiff.
5 Gradually fold into the potato mixture.
6 In a frying pan, melt butter, swirling to coat the pan.
7 Pour in one-sixth of the potato mixture.
8 Gently move the mixture around until just starting to set.
9 Cook until the omelet sets.
10 Carefully transfer onto a plate using a spatula.
11 Place a spoonful of the chosen filling on one side of the omelet and fold over.
12 Place in oven to keep warm.
13 Repeat with the remaining ingredients.
14 Serve hot.