Directions:
- Peel, slice and chop the tomato, dice the potato, and cut up the pimientos.
- Chop the onion and fry it lightly in a little olive oil; add the peas, tomato, potato and pimientos, and continue cooking for a few minutes, stirring all the time with a spoon.
- Beat the eggs, season well, and pour into the pan.
- Cook the omelette shaking the pan occasionally. When one side is lightly and evenly browned, cover with a plate to turn the omelette, and cook the other side. Do not fold.
- Serve hot, with tomato sauce.
- Tip: This omelette is also delicious when served cold, and it is a favorite picnic dish in Spain. The omelette is left to get quite cold and is packed between 2 plates in the picnic basket. To serve, cut and place between slices of bread or rolls and butter, accompanied by salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 830.65 Kcal (3478 kJ) | ||
| Calories from fat | 267.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.76g | 46% | |
|---|---|---|---|
| Cholesterol | 698.8mg | 233% | |
| Sodium | 1074.98mg | 45% | |
| Potassium | 2155.27mg | 46% | |
| Total Carbs | 100.78g | 34% | |
| Sugars | 43.62g | 174% | |
| Dietary Fiber | 11.78g | 47% | |
| Protein | 40.6g | 81% | |
| Vitamin C | 54.1mg | 90% | |
| Vitamin A | 3.5mg | 117% | |
| Iron | 8.2mg | 46% | |
| Calcium | 332.3mg | 33% | |
| Amount Per 100 g | |||
| Calories | 109.87 Kcal (460 kJ) | ||
| Calories from fat | 35.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.94g | 46% | |
|---|---|---|---|
| Cholesterol | 92.43mg | 233% | |
| Sodium | 142.19mg | 45% | |
| Potassium | 285.08mg | 46% | |
| Total Carbs | 13.33g | 34% | |
| Sugars | 5.77g | 174% | |
| Dietary Fiber | 1.56g | 47% | |
| Protein | 5.37g | 81% | |
| Vitamin C | 7.2mg | 90% | |
| Vitamin A | 0.5mg | 117% | |
| Iron | 1.1mg | 46% | |
| Calcium | 44mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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