Spanish Omelets

Name: Spanish Omelets
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Spanish, European
Ingredients: 8 larges egg whites; 4 larges eggs; 1 garlic clove, minced; 59 milliliters sliced pitted manzanilla (or green) olives; 1 teaspoons olive oil, divided; 118 milliliters chopped onion; 1 Tbsp minced fresh or 1 teaspoon dried oregano; 57 grams 1/2 cup shredded part-skim mozzarella cheese; 0 teaspoons pepper; 355 milliliters sliced potato; 118 milliliters chopped red bell pepper; 0 teaspoons salt

Spanish Omelets is a gluten free and vegetarian main course. One portion of this dish contains roughly 18g of protein, 9g of fat, and a total of 211 calories. This recipe serves 4. This recipe is typical of European cuisine. A mixture of bell pepper, eggs, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Place potato in a saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender; drain. Cool, dice, and set aside.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

Heat a medium nonstick skillet over medium heat.

Equipment you will use

Frying Pan

Add onion, bell pepper, and garlic; saut 8 minutes.

Ingredients you will need

Bell Pepper

Garlic

Onion

Add potato, olives, and oregano; cook 1 minute or until thoroughly heated.

Ingredients you will need

Oregano

Olives

Potato

Remove from heat; stir in cheese. Set aside.

Ingredients you will need

Cheese

Combine egg whites, eggs, salt, and pepper in a bowl; stir well with a whisk.

Ingredients you will need

Egg Whites

Pepper

Egg

Salt

Equipment you will use

Whisk

Bowl

Heat 1/4 teaspoon olive oil in a small nonstick skillet coated with cooking spray over medium-high heat.

Ingredients you will need

Cooking Spray

Olive Oil

Equipment you will use

Frying Pan

Add half of egg mixture to skillet. Carefully lift edges of omelet with a spatula; allow uncooked portion to flow underneath cooked portion. Cook 3 minutes; flip omelet. Spoon 1 cup potato mixture onto half of omelet. Carefully loosen with a spatula; fold in half. Cook an additional minute on each side. Slide onto a plate. Repeat procedure with 1/4 teaspoon olive oil, cooking spray, egg mixture, and potato mixture.

Ingredients you will need

Cooking Spray

Olive Oil

Potato

Egg

Equipment you will use

Frying Pan

Spatula

Note: Substitute 2 cups egg substitute for 8 egg whites and 4 eggs, if desired.

Ingredients you will need

Egg Substitute

Egg Whites

Egg

Equipment

Ingredients

Servings:

8larges

egg whites 4larges

eggs 1

garlic clove, minced 59milliliters

sliced pitted manzanilla (or green) olives 1teaspoons

olive oil, divided 118milliliters

chopped onion 1Tbsp

minced fresh or 1 teaspoon dried oregano 57grams

1/2 cup shredded part-skim mozzarella cheese 0teaspoons

pepper 355milliliters

sliced potato 118milliliters

chopped red bell pepper 0teaspoons

salt

Recommended wine: Tempranillo, Albarino, Grenache

Spanish works really well with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. You could try Matchbook Tempranillo. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 15 dollars per bottle.