Recipes

JTA Recipe banner

Spanish Omelet Breakfast RecipesEaster Recipes

* - required fields

Ingredients

Spanish Omelet
Recipe courtesy Blue Band
Recipe courtesy Blue Band
  • 1 1/2 cup shredded potato
  • 1/2 cup chopped onion
  • 1/2 cup chopped red sweet pepper
  • 1 garlic clove, minced
  • 1/4 cup green olives, pitted and chopped
  • 1 tbsp minced fresh oregano
  • 1/2 cup mozzarella cheese, shredded
  • 8 large egg whites
  • 4 large eggs
  • Salt and Pepper to taste
  • 1 tsp Blue Band margarine

Preparation

Place the shredded potato in a saucepan and cover with water. Bring to a boil; reduce heat. Simmer for 15 minutes or until tender, then drain. Cool, dice and set aside.
Heat a medium nonstick skillet over medium heat. Add chopped onion, sweet pepper and minced garlic; then sauté for 8 minutes. Add the potato, olives and oregano; then cook for 1 minute or until thoroughly heated. Remove from heat, stir in cheese and set aside.
In a bowl, combine the egg whites, eggs, salt and pepper; stir well with a whisk.
In a small non-stick skillet coated with Blue Band margarine, heat over medium-high heat. Add half of egg mixture to skillet. Using a spatula, lift the edges of the omelet; allow uncooked portion to flow underneath cooked portion. Cook for 2 minutes, then flip the omelet. Spoon 1 cup of potato mixture unto half of omelet. Loosen the omelet with a spatula and fold in half. Cook an additional minute on each side. Slide onto plate. Repeat this procedure with next half of ingredients.


For more recipes, visit jtasupermarkets.com

Subscribe for Updates from JTA!

* indicates required

Continue on to website

I already signed up