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Spanish Omelet
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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cuisine: Chilean
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 279
% Daily Value**
Total Fat 16g
24%
Saturated Fat 7g
10%
Unsaturated Fat 1g
Cholesterol 338mg
113%
Sodium 561mg
23%
Total Carbohydrate 23g
8%
Dietary Fiber 2g
6%
Sugars 4g
Protein 13g
Vitamin A  9%Vitamin C  22%
Calcium  7%Iron  10%
Potassium  15%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Spanish Omelet

Recipe Tags: Omelet Recipes

Date Added: January 04, 2014

Ingredients:

2 Tablespoons Vegetable Oil for deep frying
3/4 Teaspoon Salt to taste ;
1/3 Cup Milk cold
1/8 Teaspoon Pepper Ground
1/2 Cup Onion Chopped, 1 Md.
6 Eggs Large, Beaten
3 Cups Potatoes *
1/4 Teaspoon Cayenne Pepper Crushed, **
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Directions:

1. Combine the potatoes, onion, the 3/4 tsp of salt and the crushed chiles.

2. Heat the oil in a 10-inch ovenware skillet (cast iron).

3. Add the potato mixture to the skillet, cover and cook over medium heat until tender, about 12 to 15 minutes, stirring occasionally.

4. Combine the eggs, milk, the 1/2 tsp salt and pepper.

5. Pour the mixture over the potatoes in the skillet.

6. Reduce the heat, cover and cook over low heat for about 8 to 10 minutes or until the eggs are nearly set.

7. Uncover the skillet and place under the broiler, 3 to 4-inches from the heat, for 2 to 3 minutes until the top is set.

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Dietary Notes:
This recipe is high in Vitamin C with 22% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Potato, Hot Pepper, Onion allergies.
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