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Spanish Omelet

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)76.3805
Energy (kCal)612.2333
Carbohydrates (g)24.7695
Total fats (g)23.1233
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Turn on the broiler and let it heat up while you start off the omelette. | 2. Cook the new potatoes in boiling water for 15 minutes until cooked through, then drain. | 3. Whisk the eggs in a bowl and then add the cheese, pepper, and scallions and season with salt and pepper. | 4. Heat the butter and oil in a small (broiler safe) skillet, and once hot pour in the omelette mix and cook gently for 5 minutes. | 5. By this time, the bottom of the omelette should be set and rather than turn it, simply sit the skillet under the broiler for a few minutes to set the top. | 6. Turn the omelette upside down onto a plate to let cool. Don’t worry if it feels a little wibbly-wobbly in the middle, as it will carry on cooking as it cools. | 7. Once cool, slice into 4 large or 8 smaller wedges. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    new potato 8 ounces 201.7333 0.0 44.88 1.1333
    egg 4 286.0 1.44 25.12 19.02
    manchego cheese 1/2 cup grated 201.7333 0.0 44.88 1.1333
    red pepper from 1/3 cup chopped roasted 201.7333 0.0 44.88 1.1333
    scallion 3 sliced 96.0 22.02 5.49 0.57
    salt pepper 201.7333 0.0 44.88 1.1333
    butter 1 teaspoon 28.5 1.3095 0.8905 2.4
    oil 1 drop - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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