** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Peel and wash the potatoes, dry them with kitchen paper and cut them into thick slices.
2. Heat 2/3 of the oil in a round frying pan and cook the potatoes, covered on a low heat for 15 minutes or until they are soft.
3. Remove the lid, increase the heat and briefly fry the potatoes until they are golden-brown .
4. Drain any remaining oil from the pan. Beat the eggs vigorously in a bowl and stir the potatoes into the eggs.
5. Season well with salt and pepper and let stand for 15 minutes.
6. Heat the remaining oil in the pan on a high heat.
7. Add the egg and potato mixture, spreading our the potatoes evenly and patting down and leave to cook for a few minutes.
8. Then flip the omelet over with the help of a large plate or lid and cook the other side until golden brown.
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Dietary Notes:
This recipe is a good source of Vitamin A with 12% of your daily recommended intake per serving. This recipe is high in Vitamin C with 33% of your daily recommended intake per serving. This recipe is high in Vitamin E with 30% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Potato, Olive Oil allergies.
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