Spanish potato omelette

Method

1. Cut the peeled, washed potatoes into small cubes and fry them in oil (I used about half a finger’s depth).
2. Dice the onion too and add it to the potatoes with salt.
3. Let it cook over a low heat; I covered it for part of the time (that way I can use less oil).
4. I put the potato and onion on kitchen paper to soak up the oil.
5. I beat the 6 eggs with salt and added the potatoes.
6. Cook the omelette to your liking; I like it set but juicy.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 230 g	100 g	% IR*	Share
Energy	225 kcal	98 kcal	11 %
Fat	8 g	3.5 g	11 %
of which saturates	2.6 g	1.1 g	13 %
Carbohydrate	24 g	10 g	9 %
of which sugars	2.3 g	1 g	3 %
Fibre	3.2 g	1.4 g	—
Protein	13 g	5.7 g	26 %
Salt	0.3 g	0.1 g	5 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

Photos