We first had the pleasure of having a Spanish omelette when Jon’s Mom’s husband, Salvador made us an incredible one when we visited them in Spain. We never tried to emulate it because it was just THAT good and we couldn’t imagine pulling it off. Then when we visited Spain again last year, we had a few other amazing experiences and thought, okay we HAVE to make one. So here is our creation with some high protein additions 😉
Spanish Omelette (makes 4 servings):
1 tbsp olive oil (+1 tsp more for step 2)
1/2 a large onion cut into chunks
500g white potato, diced
500ml egg whites
6 slices Schneider’s All Natural Smoked ham
90g Allegro Lactose free
salt and pepper
1) Put the olive oil in a saute pan and saute the potato and onion on medium heat until soft (cover to keep moisture in while cooking so your potatoes don’t brown too much). While this is happening, put your eggs and whites with some salt and pepper in a large 3 cup measuring cup (or large bowl).
2) Once potatoes are soft, mash slightly with a fork then pour the potatoes into the egg mixture. Put the reserves 1 tsp olive oil in the pan followed by 1/3 of the egg/potato mixture. Even the mixture out in the pan then top evenly with slices of ham and slices of cheese. Top that with remaining egg/potato mixture.
3) Cook over medium heat for 5-8mins or until set around the edges (make sure to check and lower heat if becoming too brown on the bottom). Cover with a large plate and flip (over the sink would be good!) then slide back into the pan to cook on the other side for 5 mins or until set through. Cut into 4 and serve with a nice side salad for a fresh lunch or take a slice as a daytime snack!
*We were inspired by this recipe…check it out for a good video tutorial on cooking and flipping 🙂
Macronutrient Breakdown (per serving):