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Tuscan Potato Omelette Recipe
|Olive oil||4 Tablespoon (Progresso)|
|Cooked potatoes||1 1⁄2 Cup (24 tbs) (In 1/2-Inch Cubes)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 Tablespoon (Progresso)|
|Ground black pepper||1⁄2 Teaspoon|
|Canned finely chopped pepper||2 Tablespoon (Progresso Tuscan Style)|
Serving size: Complete recipe
Calories 1318 Calories from Fat 880
% Daily Value*
Total Fat 99 g152.4%
Saturated Fat 22.9 g114.6%
Trans Fat 0 g
Cholesterol 1295.3 mg
Sodium 1902.8 mg79.3%
Total Carbohydrates 54 g18.1%
Dietary Fiber 10.5 g42.1%
Sugars 6.6 g
Protein 57 g114.8%
Vitamin A 42.3% Vitamin C 36%
Calcium 63.4% Iron 120.9%
*Based on a 2000 Calorie diet
In a medium skillet heat olive oil until hot.
Saute until pale gold.
Saute onion and potatoes until potatoes are golden brown, adding more oil if necessary.
In a medium bowl beat eggs, water, Parmesan cheese, salt and black pepper until blended.
Spread potatoes evenly in skillet.
Sprinkle with Tuscan peppers.
Pour egg mixture over all.
Cook over low heat until edge is set.
With a spatula gently lift edge and tip skillet to allow uncooked egg to flow to the bottom.
Cook until bottom is golden brown and top is almost set, about 10 minutes.
Place skillet under broiler until top is golden.