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Spanish Omelette Recipe
|Olive oil||45 Milliliter|
|Unsalted butter||45 Gram|
|Mushrooms||250 Gram, thinly sliced|
|Mixed vegetables||250 Gram|
|Garlic flakes||2 Teaspoon, finely chopped|
|Eggs||8 , beaten|
Serving size: Complete recipe
Calories 1549 Calories from Fat 1085
% Daily Value*
Total Fat 122 g188%
Saturated Fat 41.8 g209.2%
Trans Fat 0 g
Cholesterol 1788.6 mg
Sodium 1033 mg43%
Total Carbohydrates 52 g17.4%
Dietary Fiber 9.1 g36.4%
Sugars 20.8 g
Protein 66 g131.4%
Vitamin A 131.1% Vitamin C 25.7%
Calcium 29.5% Iron 50.6%
*Based on a 2000 Calorie diet
Add the potatoes, onion, red and green capsicum and garlic.
Cook gently, covered, until nearly done.
Add the remaining oil and butter.
Pour the lightly beaten eggs over the vegetables in pan.
Stir to mix well, cover, and leave to cook over gentle heat, until set.
Remove from heat, divide into wedges and serve immediately.