Recipe Details
Ingredients
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½cupolive oil
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½poundpotatoes, thinly sliced
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salt and pepper to taste
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1largeonion, thinly sliced
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4largeeggs
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2mediumtomatoes – peeled, seeded, and coarsely chopped
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2green onions, chopped
Cooking Directions
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Heat oil over medium-high heat in a large skillet. Add potatoes and season lightly with salt and pepper; cook, stirring occasionally, until golden brown and crisp, 10 to 14 minutes. Add onions; cook and stir until soft and beginning to brown, 6 to 8 minutes.
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Whisk eggs in a bowl; season with salt and pepper. Pour eggs into the skillet and stir gently to combine with potatoes and onion. Reduce the heat to low and cook until eggs begin to brown on the bottom, 4 to 5 minutes.
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Loosen omelet with a spatula. Invert a large plate over the pan, and carefully flip omelet out onto the plate. Slide omelet, uncooked-side down, back into the pan. Cook until eggs are set, 4 to 5 minutes.
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Serve warm, garnished with tomato and green onion.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories252 | |
| % Daily Value * | |
| Total Fat 22g |
28% |
| Saturated Fat 4g |
18% |
| Cholesterol 124mg |
41% |
| Sodium 54mg |
2% |
| Total Carbohydrate 11g |
4% |
| Dietary Fiber 2g |
6% |
| Total Sugars 3g |
|
| Protein 5g |
11% |
| Vitamin C 10mg |
11% |
| Calcium 35mg |
3% |
| Iron 1mg |
6% |
| Potassium 293mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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