Low Fat Spanish Omelette Recipes
LOW-FAT SPANISH OMELETTE
Take the Spanish omelette to another level with this healthier version, which uses sweet potato and turkey bacon and makes up four of your five-a-day
Provided by Joe Wicks
Categories Brunch, Dinner, Lunch
Time 25m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the sweet potato chunks in the microwave for 3 mins, leave to rest for 2 mins, then heat again for a further 2 mins, by which time they should be cooked through and soft.
- Meanwhile, heat the oil in a nonstick ovenproof frying pan over a medium-high heat. Add the onion, pepper, turkey, garlic and rosemary (if using), and cook for 2-3 mins. When the potatoes are ready, add them to the pan as well.
- Beat the egg and egg whites together, then pour into the frying pan. Use a spatula to move the eggs around, scraping it up from the base, for 1-2 mins or until there is a good proportion of cooked egg in the pan and the ingredients are well mixed. Put the pan in the oven and heat until the egg is cooked through. Slide the omelette from the pan and enjoy with a side salad and a good dollop of yogurt.
Nutrition Facts : Calories 639 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 27 grams sugar, Fiber 11 grams fiber, Protein 72 grams protein, Sodium 4 milligram of sodium
TORTILLA DE PATATAS (SPANISH OMELETTE)
Categories Potato Cocktail Party Low Fat Vegetarian Kid-Friendly Quick & Easy Wheat/Gluten-Free
Yield 40 hors d'oeuvres
Number Of Ingredients 7
Steps:
- Peel potatoes, and slice thinly. Place inside microwave proof container and drizzle with olive oil. Microwave covered for about 15 minutes, stopping every 5 minutes or so to mix the potatoes. You have now cooked the potatoes using only a little bit of oil instead of the traditional frying. In a pan, saute the onion in olive oil to taste: from soft and translucent to caramel colour to crispy. Reserve. Beat the eggs in a large bowl, add salt and pepper. Start with four eggs. Add the potato and the onion to the bowl. Mix until the potato is well coated with the egg. The mixture should be thick. If there is not enough egg to soak the potatoes, beat the other two eggs in another bowl and add them. Heat a pan, about 6 inches in diameter, with a generous amount of oil, to medium heat. This is not even a finger of oil, it's about the amount used to make any omelette. When the pan is hot, add the egg mixture. As the egg sets, scrape the bottom of the pan and shake it a bit to move the uncooked portion to the bottom. Do this a few times and then just let it cook with a lid on about 7 minutes. Here comes the hard part, flipping it. Make sure the bottom of the tortilla is not attavhed to the pan. Use a very flat plate or lid, and invert the tortilla onto it. Add a little more oil to the pan. Then gently slide the tortilla, raw side down, back into the pan. Use a utensil to make the edges neat. Continue to cook for about 10 to 15 minutes more. The tortilla should be set, just dry but not dried out. Invert onto serving plate. If there has been any pan stickage, serve most attractive side up. Allow to cool before serving. Cut into small squares and serve as finger food. Can be accompanied by Alioli sauce or bread, but is great alone.
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