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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Spanish Omelet

Source: dLife

An omelet appetizer made with potatoes, onions, and spices.

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	72.3

Total Carbs	9.5 g

Dietary Fiber	0.8 g

Sugars	1.0 g

Total Fat	1.9 g

Saturated Fat	0.3 g

Unsaturated Fat	0.5 g

Potassium	42.5 mg

Protein	3.9 g

Sodium	44.6 mg

Dietary Exchanges 1.9 Fat, 0.3 Vegetables, 0.4 Starch, 0.4 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each cooking spray 1.0
1 tbsp olive oil 2.0
2 lb russet potatoes 2.0
2 each Onion, white, fresh, medium, whole, 2 1/2" 3.0
3 each large garlic cloves 2.0
2 tbsp chopped parsley 1.0
1 pinch black pepper 0.5
0 1/2 tsp salt 1.5
1 1/2 cup liquid egg substitute

Directions

Lightly coat a 10-inch (25 cm) nonstick ovenproof skillet with olive oil cooking spray. Add olive oil and place over medium-low heat.
Throw in the potatoes and onion. Cook, stirring frequently, until the potatoes are tender and the onion has turned golden brown.
Stir in the garlic, parsley, pepper, and salt (if desired). Continue to cook, stirring, for another 5 minutes.
Transfer potato mixture to a large bowl. Mix in egg substitute. Preheat the broiler.
Wipe up the skillet using paper towels and recoat the skillet with cooking spray. Add potato-egg mixture to the skillet and cook over low heat, pressing the potatoes down with a spatula so that they are completely covered by the egg.
Cook, covered, until the egg on the sides of skillet is slightly brown and egg mixture starts to solidify, about 10 minutes.
Place under the broiler until center of omelet is cooked through and the top is golden brown, about 3 to 5 minutes.
Carefully flip tortilla onto a large serving dish and cool to room temperature. Cut into very small wedges or 1 1/2-inch squares to pick up with a toothpick.