Spanish Omelet recipe

Omelets can make a fast and filling dinner, they are exceptionally solid, particularly on the off chance that you take care to incorporate heaps of vegetables. Why not give this variety a shot the customary omelet?


  • 1 ½ cups of sliced potatoes.
  • ½ cup of chopped onion.
  • ½ cup of chopped red bell pepper.
  • 1 garlic clove, minced.
  • ¼ cup of green olives, pitted and chopped.
  • 1 tablespoon of minced fresh oregano.
  • ½ cup of nonfat mozzarella cheese, shredded.
  • 8 large egg whites.
  • 4 large eggs.
  • ¼ teaspoon of salt.
  • Pinch of pepper.
  • ½ teaspoon of olive oil, divided.
  • Vegetable cooking spray.

Preparation Instructions:

  1. Place the sliced potato in a saucepan and cover with water.
  2. Bring to a boil; reduce heat.
  3. Simmer for 15 minutes or until tender; then drain. Cool, dice and set aside.
  4. Heat a medium nonstick skillet over medium heat.
  5. Add the chopped onion, bell pepper, and minced garlic; then sauté for 8 minutes.
  6. Add the potato, olives, and oregano; then cook 1 minute or until thoroughly heated.
  7. Remove from heat, stir in the cheese and set aside.
  8. In a bowl, combine the egg whites, eggs, salt, and pepper; stir well with a whisk.
  9. In a small nonstick skillet coated with cooking spray, heat ¼ teaspoon of olive oil over medium-high heat. Add half of egg mixture to skillet.
  10. Using a spatula, lift the edges of the omelet; allow uncooked portion to flow underneath cooked portion.
  11. Cook for 3 minutes, then flip the omelet.
  12. Spoon 1 cup of potato mixture onto half of omelet.
  13. Loosen with a spatula and fold in half.
  14. Cook an additional minute on each side.
  15. Slide onto a plate.

Repeat this procedure with the other half of ingredients.

The omelet can be refrigerated for up to 1 day. Serve it chilled or at room temperature.

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