Low fat spanish omelette – a delicious recipe with potatoes, onion, zucchini, eggs, olive oil, salt. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
On this version I will peel and boil the potatoes in salted water.
2
Chop onion finely and sautee in a bit of oil until soft, add the chopped courgette too and cook until soft.
3
Beat the eggs in a bowl and add the boiled drained and mashed potatoes and the soft onion and courgette.
4
Add Salt if you like.
5
Mix all ingredients
6
Add a teaspon of oil to the pan and heat.
7
Add the mixture and cook on a medium hob.
8
When starting to brown we have to turn the omelette.
9
This is the tricky part.
10
Use a plate just slightly bigger than your frying pan.
11
Turn the omelette into the plate and return to hob.
12
Cooked side up
13
Finish cooking and is ready to serve.
226
kcal
Calories
14
g
Fat
12
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 medium sized potatoes, 1/2 small onion, 1/4 courgette/zucchini, 4 eggs slightly beaten, and more.
Yes, Low fat spanish omelette falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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