** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a frying pan, warm the oil and add the onion and the potatoes.
2. Allow to cook over a low heat until poached.
3. Drain and save the olive oil. In a bowl, mix the drained potatoes and onions together with the eggs and salt.
4. In a tortilla frying pan, add a small amount of hot oil and return the mixture to the pan.
5. Working with a spatula, give the omelet an oval form.
6. Midway through, turn the omelet over and finish cooking over a low heat.
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Dietary Notes:
This recipe is high in Vitamin A with 41% of your daily recommended intake per serving. This recipe is high in Vitamin E with 220% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Potato, Onion, Olive Oil allergies.
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