Microwave Low-Cal Vegetable Spanish Omelet

1. 1

   Peel the potatoes and the carrot.

2. 2

   Roughly chop up the potatoes, julienne the carrot, and thinly slice the onion and peppers.

3. 3

   Place into a heat-resistant dish.

4. 4

   Pour olive oil over the top.

5. 5

   (See the photo.)

6. 6

   Cover with a lid and microwave at 900 W for 8 minutes and then let it sit in the microwave to soften.

7. 7

   Add salt to a beaten egg and then pour into Step 1.

8. 8

   Use a fork to mash up the potatoes as you stir.

9. 9

   Heat a frying pan well before adding just a little bit of olive oil (not listed in ingredients.)

10. 10

    Pour in Step 2 and cook until both sides have browned (on medium-low heat).

11. 11

    This photo shows the omelet after it has been cooked.

12. 12

    It is refreshing and delicious if you enjoy it together with some Spanish pirinaca.

13. 13

    It really turns into a summer Spanish omelet if you eat it this way.

14. 14

    The omelet will soak up the moisture from the pirinaca, making it even more delicious.

* Per serving · 4 servings · Values may vary.

No additional tips available.