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Spinach Omelet

Spinach Omelet

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Spanish Omelet


Preparation: 

Total time: 30-45 mins Serving: Difficulty: 5


Ingredients: 

Photo* Name Amount Unit Description
margarine
margarine
margarine
margarine 2 tsp
garlic
garlic
garlic
garlic 2 cloves garlic (minced)
tomato
tomato
tomato
tomato 1 xxx large tomato (seeded and diced)
parsley
parsley
parsley
parsley 2 tbsp minced fresh parsley
onion
onion
onion
onion 1 xxx large onion (minced)
olive oil
olive oil
olive oil
olive oil 1 tsp
potatoes
potatoes
potatoes
potatoes 2 xxx baked potatoes (diced)
egg substitute
egg substitute
egg substitute
egg substitute 2 cups fat-free egg substitute

* Mouse over to enlarge



Description: 

Fry the onions and the potatoes in the olive oil until the potatoes are tender. Drain and let cool. Add the eggs, baking powder and salt and mix everything well in a bowl. Fry the mix in a medium pan with just a drop of olive oil so it doesn't stick until the eggs looked cooked but before the omelet looks too browned.

Notes:  Spanish Omelet is the most commonly served dish in Spain. It is also called Tortilla de Patata or Potato Omelet. Bars and cafés serve it as a tapa or appetizer, but it is often served as a light dinner in Spanish homes. Because it is easy to transport, the Spanish make bocadillos or sandwiches by placing a piece between two pieces of a baguette.

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