Packed with bell peppers that kids absolutely love! This fluffy Spanish omelet is a staple in our family. Perfect for any meal!
Ingredients
2 servings- Potato1 large
- Onion1/2 medium
- Bell pepper3
- Bacon3 slices
- ★Chicken bouillon powder1/2 tbsp
- ★Salta pinch
- ★Large eggs3
- ★Mayonnaise1 tbsp
- ★Milk2 tbsp
Directions
35 min- 1
Thinly slice the potato, cut the onion into thin strips, julienne the bell peppers, and cut the bacon into pieces about 3mm wide. Make sure all pieces are evenly sized.
- 2
Heat 1/2 tbsp oil in a frying pan and add the bacon first, followed by the onion, potato, and bell pepper. Stir-fry until the potato becomes translucent and is cooked through. Add 1/2 tbsp chicken bouillon powder and a pinch of salt, mixing well to distribute the flavors.
- 3
Transfer the cooked vegetables to a large bowl and combine with the egg mixture that was prepared by whisking together 3 large eggs, 1 tbsp mayonnaise, and 2 tbsp milk.
- 4
Heat 1/2 tbsp oil in the frying pan and pour in the egg mixture. Cover and cook over low heat until the surface of the omelet starts to set. Flip carefully and cook both sides until done.
Tips
Serve with ketchup or your favorite sauce to enhance the flavor. A slightly smaller frying pan works best for shaping the omelet. When flipping, it's easier to slide the omelet onto a plate slightly larger than the pan, then slide it back into the pan.
Nutrition
Per serving- Calories380 kcal
- Protein14 g
- Fat22 g
- Carbs28 g
- Sodium1.8 g
Packed with bell peppers that kids absolutely love! This fluffy Spanish omelet is a staple in our family. Perfect for any meal!
Ingredients
2 servings- Potato1 large
- Onion1/2 medium
- Bell pepper3
- Bacon3 slices
- ★Chicken bouillon powder1/2 tbsp
- ★Salta pinch
- ★Large eggs3
- ★Mayonnaise1 tbsp
- ★Milk2 tbsp
Directions
35 min- 1
Thinly slice the potato, cut the onion into thin strips, julienne the bell peppers, and cut the bacon into pieces about 3mm wide. Make sure all pieces are evenly sized.
- 2
Heat 1/2 tbsp oil in a frying pan and add the bacon first, followed by the onion, potato, and bell pepper. Stir-fry until the potato becomes translucent and is cooked through. Add 1/2 tbsp chicken bouillon powder and a pinch of salt, mixing well to distribute the flavors.
- 3
Transfer the cooked vegetables to a large bowl and combine with the egg mixture that was prepared by whisking together 3 large eggs, 1 tbsp mayonnaise, and 2 tbsp milk.
- 4
Heat 1/2 tbsp oil in the frying pan and pour in the egg mixture. Cover and cook over low heat until the surface of the omelet starts to set. Flip carefully and cook both sides until done.
Nutrition
Per serving- Calories380 kcal
- Protein14 g
- Fat22 g
- Carbs28 g
- Sodium1.8 g
Tips
Serve with ketchup or your favorite sauce to enhance the flavor. A slightly smaller frying pan works best for shaping the omelet. When flipping, it's easier to slide the omelet onto a plate slightly larger than the pan, then slide it back into the pan.