Spanish-Style Potato Omelet
A fluffy skillet-baked potato omelet loaded with onions, sausage, three cheeses, and roasted red bell peppers.
Serving size: 8 oz.
Instructions
| Ingredient | Quantity | Instructions |
|---|---|---|
| Olive oil | 1/3 cup | In large stockpot, heat oil. Add onions; saute 5 minutes. Add garlic salt and pepper. Add water; bring to a boil. Stir in Potato Pearls®; let cool slightly. Stir in eggs. Alternately, Potato Pearls® Golden Extra Rich can be used in this recipe. |
| Onions, diced | 2 lb. | |
| Garlic salt | 3 tbsp. | |
| Black pepper, cracked | 5 tsp. | |
| Water | 5 qt. | |
| Potato Pearls® Extra Rich | 10 cup | |
| Egg substitute or liquid eggs | 2 qt. | |
| Sausage, ground | 6 lb. | Cook sausage; drain. Stir sausage, peppers, cheeses, and parsley into potato mixture. |
| Red peppers, roasted, diced | 1 qt. | |
| Fontina or Monterey Jack cheese, grated | 6 cup | |
| Parmesan cheese, grated | 1 qt. | |
| Parsley, fresh, chopped | 1 1/3 cup | |
| Heat convection oven to 325 F (375 F for conventional oven). Spray 8-oz. ramekins or 4-inch ovenproof skillets with nonstick cooking spray. | ||
| Ladle 1 cup mixture into each ramekin or skillet. Bake 20 to 25 minutes or until golden brown. |
Nutritional Information Per Serving
| Calories — 356 | Protein — 19.3 g | Fat — 22.3 g |
| Carbs — 18.7 g | Iron — 1.4 mg | Sodium — 1151.2 mg |
| Potassium — 250.0 mg | Zinc — 2.0 mg | Vitamin A — 809.5 IU |
| Riboflavin — 0.3 g | Niacin — 1.9 mg | Calcium — 339.8 mg |
| Cholesterol — 187.5 mg | Vitamin B6 — 235.6 mcg | Vitamin B12 — 1.0 mcg |
| Thiamine — 0.3 mg |