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Spanish Omelet with Egg Whites

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Dress up a classic Spanish potato omelet with spinach. Manchego cheese and tomato-flavoured bouillon for added flavour. Using an equal combination of whole eggs and egg whites makes it healthier.
 
 
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SKILL LEVEL
Serves
4 servings
 
 
Mazola®
 
 
Ingredients
 
1/2 medium Yukon gold potato
4 large eggs
4 egg whites
2 teaspoons Tomato Bouillon
2 teaspoons Mazola® Corn, Canola OR Vegetable Oil
1/4 cup finely diced yellow onion
1 cup fresh spinach
2 ounces Manchego cheese, finely shredded
 
 
Instructions
 

Wash and boil the potato until tender.  Peel and cut into thin rounds. 

Combine eggs and egg whites in medium bowl.  Whip the eggs until well mixed.  Add bouillon and fold over to combine all ingredients.

Heat oil in a small nonstick skillet.  Add onions and potatoes to skillet.  Cook until the potatoes are golden brown.  Add spinach, cook for 1 minute until wilted.

Add egg mixture.  Cook for two minutes.  Transfer to a preheated oven for 8 to 10 minutes at 425°F.  Cook until eggs are set, and top is lightly browned.

Allow to cool.  Slice into wedges.  Sprinkle each wedge with Manchego cheese and serve.

 
Total Time
 
Cook Time 10 minutes
Bake Time 8 to 10 minutes
 
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