Spanish Omelet With Bacon And Potato Recipe

This is a lip smacking Spanish Omelet recipe which makes an excellent breakfast. I often make this omelet for my family and they love it completely. You must try out this simple Spanish Omelet recipe and share it with your friends too.

Summary

Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodMain Ingredient

Ingredients

 Spanish onions4 Medium
 Green chili pepper1
 Butter2 Tablespoon
 Olive oil1⁄4 Cup (4 tbs)
 Cold boiled potatoes2 Medium
 Smoked bacon slices2 , smoked (1/4 Inch Thick)
 Eggs8 Small
 Heavy cream6 Tablespoon
 Parmesan cheese1⁄2 Cup (8 tbs), grated
 Salt To Taste
 Pepper To Taste
 Green salad/Tomato salad1⁄2 Cup (8 tbs) (Serve With)

Nutrition Facts

Serving size

Calories 573 Calories from Fat 360

% Daily Value*

Total Fat 41 g62.8%

Saturated Fat 16 g80.1%

Trans Fat 0 g

Cholesterol 383.1 mg

Sodium 516.3 mg21.5%

Total Carbohydrates 34 g11.4%

Dietary Fiber 6 g24.1%

Sugars 9.6 g

Protein 21 g41.3%

Vitamin A 19.4% Vitamin C 42.2%

Calcium 28.6% Iron 36.6%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1 Trim and peel the onions.
2 Cut from top to bottom in quarters, and slice very thinly in the same direction.

MAKING
3 In a very wide, fairly deep skillet, heat the butter and oil.
4 Fry the onion gently with the chili pepper or the red or green pepper for 15 minutes over low to moderate heat, stirring frequently.
5 When they are tender and lightly browned, add the diced potatoes, a pinch of salt, some freshly ground pepper and stir over low heat for 2-3 minutes.
6 Remove the rind from the bacon and cut it into small dice
7 In a non-stick skillet, sauté the diced bacon over high heat until crisp and golden brown.
8 Stir continuously to prevent the bacon from burning.
9 Drain off excess fat and blot the diced bacon on paper towels.
10 In a large bowl, break the eggs and beat constantly while blending in the cream, salt, freshly ground pepper, and the Parmesan cheese if used.
11 In a large skillet, add the bacon to the onion mixture over fairly gentle heat distributing it evenly.
12 When hot, pour the eggs into the skillet and tilt it from side to side a few times to let the eggs settle in an even layer.
13 Cook for several minutes, until the omelet has set firmly on the underside.
14 Turn and continue cooking for a few minutes.
15 The outside should be firm, the inside still soft and creamy.

SERVING
16 Transfer to a serving dish and serve at once.
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