Herbed Spanish Omelet

Featuring potatoes, spring herbs and red onions, this herbed Spanish Omelet packs in protein and flavor!

Gathering friends and family doesn’t need to be fancy. Brunch, after all, is a more casual and lighter alternative to the typical dinner party.

Just a little pre-planning can go a long way to make sure your brunch get-together is as simple as it is scrumptious!

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This Herbed Spanish Omelet, which features potatoes; fresh, spring herbs; and red onions, and packs protein, B-vitamins and cancer-protective phytochemicals, is an easy dish to whip up the morning of your brunch.

Also known as Tortilla Española or Tortilla de Patatas, this recipe is a classic dish from Spain that has become a favorite around the world.

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Reprinted with permission from the American Institute for Cancer Research and Culinary.net.

Herbed Spanish Omelet

This recipe makes 4 servings.

Ingredients:

• 1 pound potatoes, peeled and diced or shredded
• water
• 2 tablespoons extra-virgin olive oil
• 1/2 cup diced red onion
• 2 cloves garlic, minced
• 4 large whole eggs, lightly beaten
• 2 egg whites, lightly beaten
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh basil
• 2 tablespoons finely chopped fresh chives
• salt, to taste (optional)
• fresh herb sprigs, for garnish (optional)

Directions for Spanish Omelet:

Step 1: Place potatoes in large pan. Cover with water. Bring to boil and cook, uncovered, 3 minutes. Remove from heat. Cover and let stand about 10 minutes, or until potatoes are tender. Drain well.

Step 2: In deep, 10-inch nonstick skillet over medium heat, heat oil. Add onion and garlic. Cook about 8 minutes, stirring occasionally. Add potatoes and cook 5 minutes.

Step 3: Combine whole eggs and egg whites. Stir in parsley, basil and chives. Season with salt, to taste, if desired. Pour mixture over potatoes in hot skillet. Reduce heat and cook, uncovered, about 10 minutes, or until bottom of omelet is golden.

If desired, brown top under toaster oven. Garnish with fresh herb sprigs, if desired.

Nutritional information per serving: 260 calories; 12 g total fat (2 g saturated fat); 28 g carbohydrates; 11 g protein; 2 g dietary fiber; 106 mg sodium.

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Herbed Spanish Omelet

Yield: 4

Featuring potatoes, spring herbs and red onions, this herbed Spanish Omelet packs in protein and flavor!

Print

Ingredients

• 1 pound potatoes, peeled and diced or shredded
• water
• 2 tablespoons extra-virgin olive oil
• 1/2 cup diced red onion
• 2 cloves garlic, minced
• 4 large whole eggs, lightly beaten
• 2 egg whites, lightly beaten
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh basil
• 2 tablespoons finely chopped fresh chives
• salt, to taste (optional)
• fresh herb sprigs, for garnish (optional)

Instructions

1. Place potatoes in large pan. Cover with water. Bring to boil and cook, uncovered, 3 minutes. Remove from heat. Cover and let stand about 10 minutes, or until potatoes are tender. Drain well.
2. In deep, 10-inch nonstick skillet over medium heat, heat oil. Add onion and garlic. Cook about 8 minutes, stirring occasionally. Add potatoes and cook 5 minutes.
3. Combine whole eggs and egg whites. Stir in parsley, basil and chives. Season with salt, to taste, if desired. Pour mixture over potatoes in hot skillet. Reduce heat and cook, uncovered, about 10 minutes, or until bottom of omelet is golden.
4. If desired, brown top under toaster oven. Garnish with fresh herb sprigs, if desired.

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 262Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 186mgSodium: 261mgCarbohydrates: 28gFiber: 3gSugar: 3gProtein: 12g

Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.

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