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Spanish Omelette Recipe
|Olive oil/Vegetable /rapeseed oil||3 Tablespoon (1 Tablespoon Extra For Greasing)|
|Potatoes||3 Large, very thinly sliced|
|Onion||1 Large, thinly sliced|
|Freshly ground black pepper||To Taste|
|Tabasco sauce||1 Dash|
Calories 418 Calories from Fat 94
% Daily Value*
Total Fat 10 g16%
Saturated Fat 3.2 g16.2%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 163.2 mg6.8%
Total Carbohydrates 66 g22.1%
Dietary Fiber 8.7 g35%
Sugars 7.6 g
Protein 20 g39.9%
Vitamin A 18.7% Vitamin C 112.1%
Calcium 11.6% Iron 26%
*Based on a 2000 Calorie diet
Use the oil to grease a 22 x 30 cm baking tray.
Heat the oil in a large frying pan and cook the potatoes until nearly soft, then add the onion and cook until it is transparent.
Turn into a large bowl and set aside to cool.
Lightly beat the eggs and pour over the potatoes and onion.
Add the paprika, pepper and Tabasco sauce and mix well.
Tip the mixture into the baking tray and cook in the oven for about 35 minutes until the centre is cooked (it should wobble when shaken).
Alternatively, if your frying pan has an ovenproof handle, pour the mixture back into the frying pan, cook for a few minutes over a low heat, then place in the oven for 30 minutes.