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Spanish Omelet
Source: dLife

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

Rating:
Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

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
1/2 Fat , 1/2 Vegetables , 1/2 Starch , 1/2 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 each  cooking spray
1 tbsp  olive oil
2 lb  russet potatoes
2 each  Onion, white, fresh, medium, whole, 2 1/2"
3 each  large garlic cloves
2 tbsp  chopped parsley
1 pinch  black pepper
0 1/2 tsp  salt
1 1/2 cup  liquid egg substitute
Directions
  1. Lightly coat a 10-inch (25 cm) nonstick ovenproof skillet with olive oil cooking spray. Add olive oil and place over medium-low heat.
  2. Throw in the potatoes and onion. Cook, stirring frequently, until the potatoes are tender and the onion has turned golden brown.
  3. Stir in the garlic, parsley, pepper, and salt (if desired). Continue to cook, stirring, for another 5 minutes.
  4. Transfer potato mixture to a large bowl. Mix in egg substitute. Preheat the broiler.
  5. 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.
  6. Cook, covered, until the egg on the sides of skillet is slightly brown and egg mixture starts to solidify, about 10 minutes.
  7. Place under the broiler until center of omelet is cooked through and the top is golden brown, about 3 to 5 minutes.
  8. 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.

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