Spanish Omelette

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Our Spanish omelette recipe will keep you going all day. Treat yourself to this great mix of chorizo, potatoes, eggs and Hellmann's® Real Mayonnaise.
  • 4 eggs
  • 2 Tbsp. (30 mL) Hellmann’s® Real Mayonnaise
  • 2 Tbsp. (30 mL) parsley chopped, (optional)
  • 1/8 tsp. (0.5 mL) ground black pepper (optional)
  • 1/4 cup (60 mL) chopped chorizo
  • 1 lb. (450 g) new potatoes or all-purpose potatoes, cooked and sliced
  • 1 medium onion, finely chopped

Nutritional information

 

Amount per serving

Calories260
Calories from Fat120
Total Fat13g
Saturated Fat3.5g
Trans Fat0g
Cholesterol195mg
Sodium240mg
Total Carbs23g
Dietary Fiber2g
Sugars2g
Protein11g
Calcium6%
Iron10%
Vitamin C45%
Vitamin A8%
  • 1 Beat eggs, Hellmann's® Real Mayonnaise, parsley and black pepper in small bowl with wire whisk; set aside.
  • 2 Lightly brown chorizo in large nonstick skillet sprayed with no-stick cooking spray over medium heat, stirring occasionally. Add potatoes and onion and cook, stirring gently, until onions are almost tender, about 5 minutes.
  • 3 Add egg mixture. Cook over low heat, lifting set edges of omelet with spatula and tilting pan to allow uncooked mixture to flow to bottom. Cover and cook until omelet is set, about 5 minutes. Garnish, if desired, with additional chopped parsley.