Spanish Omelet recipe


1 ½ cups of sliced potatoes.
½ cup of chopped onion.
½ cup of chopped red bell pepper.
1 garlic clove, minced.
¼ cup of green olives, pitted and chopped.
1 tablespoon of minced fresh oregano.
½ cup of nonfat mozzarella cheese, shredded.
8 large egg whites.
4 large eggs.
¼ teaspoon of salt.
Pinch of pepper.
½ teaspoon of olive oil, divided.
Vegetable cooking spray.


Place the sliced potato in a saucepan and cover with water.

Bring to a boil; reduce heat.

Simmer for 15 minutes or until tender; then drain. Cool, dice and set aside.

Heat a medium nonstick skillet over medium heat.

Add the chopped onion, bell pepper, and minced garlic; then sauté for 8 minutes.

Add the potato, olives, and oregano; then cook 1 minute or until thoroughly heated.

Remove from heat, stir in the cheese and set aside.

In a bowl, combine the egg whites, eggs, salt, and pepper; stir well with a whisk.

In a small nonstick skillet coated with cooking spray, heat ¼ teaspoon of olive oil over medium-high heat. Add half of egg mixture to skillet.

Using a spatula, lift the edges of the omelet; allow uncooked portion to flow underneath cooked portion.

Cook for 3 minutes, then flip the omelet.

Spoon 1 cup of potato mixture onto half of omelet.

Loosen with a spatula and fold in half.

Cook an additional minute on each side.

Slide onto a plate.

Repeat this procedure with the other half of ingredients.

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