Spanish omelet with spinach & salmon
Spanish omelet with spinach & salmon
572kcal Per person
31g Protein
47g Carbs
29g Fat
6g Fiber
Ingredients
- ½ pound potato (227 g)
- 2 ounces smoked salmon (56 g)
- 6 cherry tomatoes
- 2 eggs
- 1 tablespoon olive oil (15 ml)
- 1 handful spinach (25 g)
Preparing this recipe
- Scrub the potatoes clean, slice them thinly, and cook them in a small pot of water for 6-8 minutes until tender.
- Cut the salmon and cherry tomatoes into small pieces. In a bowl, whisk the eggs with salt and pepper to taste.
- Heat half of the olive oil in a pan and briefly cook the spinach until wilted, then remove from the heat.
- In another pan, heat the remaining oil, layer half of the potato slices in the pan, and pour in half of the egg mixture.
- Top with the salmon, spinach, and cherry tomatoes, then cover with the remaining potato slices.
- Finally, pour the remaining whisked eggs over the top.
- Let the egg mixture cook over low heat for about 8 minutes until set.
- Serve the omelet on a plate.
Tip van FitChef
1. Chop some fresh chives or Italian herbs into the egg mixture.
2. Serve the potato omelette with some red onion rings, sliced tomato and cucumber slices.
