Spanish Country Omelette Recipe
Servings: 2
Ingredients
- 3/4 c. boiled potatoes, diced
- 1/2 c. crisp cooked, minced bacon or possibly ham
- 1/4 c. sliced leeks or possibly sweet yellow Spanish onions
- 6 large eggs
- Salt & pepper to taste
- 2 T grated cheese (Gruyere, Swiss or possibly cheddar)
- 3 T butter
- 1 T extra virgin olive oil
Directions
- Heat half of the butter in a 10" frying pan and saute leeks till soft, approximately 10 min on low heat. Add in the potatoes and remaining butter, lightly brown. Mix the minced cooked bacon with leeks and potatoes. Season.In a bowl beat the large eggs briefly with a fork. Add in the grated cheese and the mix of bacon, leeks and potatoes. Heat the oil in the 10" frying pan. Pour the egg mix in all at once. Cook till the bottom is set and browned. Now and then lift the bottom with a fork to allow the uncooked egg to run underneath. With a second frying pan reverse it or possibly place under broiler. Serve hot on a garnished platter. Andalusian regional dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 2 servings | |
| Calories 343 | |
| Calories from Fat 211 | 62% |
| Total Fat 23.68g | 30% |
| Saturated Fat 9.14g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 644mg | 215% |
| Sodium 268mg | 11% |
| Potassium 413mg | 12% |
| Total Carbs 12.59g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.81g | 1% |
| Protein 20.41g | 33% |
