Spanish omelette
A thick omelette of potatoes, onion and eggs.
- 45 minto make
- 4portions
- Mediumto cook
- Vegetariandiet
Method
- Cook the thinly sliced potatoes and onion slowly in the oil for 20 minutes, until soft.
- Beat the eggs with the salt and stir in the potatoes and onion.
- Pour back into the pan and cook on a low heat until almost set.
- Turn it over with a plate and cook the other side for 3 minutes.
Nutrition
| A portion (358 g) | 100 g | |
|---|---|---|
| Energy | 422 kcal | 118 kcal |
| Protein | 16.1 g | 4.5 g |
| Carbohydrate | 39 g | 10.9 g |
| of which sugars | 3.6 g | 1 g |
| Fat | 22.5 g | 6.3 g |
| of which saturates | 5 g | 1.4 g |
| Fibre | 5 g | 1.4 g |
| Salt | 1.8 g | 0.5 g |
Footprint
| A portion | 1 kg | |
|---|---|---|
| Climate (CO₂ eq) | 0.37 kg | 1.03 kg |
| Nutrient pollution (N eq) | 3.36 g | 9.4 g |
| Land use for a year | 0.5 m² | 1.4 m² |
| Water use | 897 l | 2,507 l |
Footprint from AGRIBALYSE 3.1.1 (ADEME), with our own minor changes. How we work it out.
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