Skip to:
Spanish Omelet
Our Spanish omelet recipe will keep you going all day. Treat yourself to this great mix of chorizo, potatoes, eggs and Hellmann's® or Best Foods® Real Mayonnaise.
-
4 People
Servings
-
10 Mins
Prep Time
-
15 Mins
Cooking Time
-
25 Mins
Ready In
NUTRITIONAL FACTS
Servings4
- Value
| Amount Per Serving | Value |
|---|---|
| Energy (kcal) | 320.0 |
| Protein (g) | 14.0 g |
| Total Carbohydrates (g) | 22.0 g |
| Sugar (g) | 3.0 g |
| Calcium (mg) | 6.0 % |
| Fibre (g) | 3.0 g |
| Sodium (mg) | 330.0 mg |
| Fat (g) | 20.0 g |
| Saturated Fat (g) | 5.0 g |
| Trans Fat (g) | 0.0 g |
| Cholesterol (mg) | 250.0 mg |
| Iron (mg) | 15.0 % |
| Vitamin A | 10.0 % |
| Vitamin B12 | |
| Vitamin C | 25.0 % |
Ingredients
- 5 eggs
- 2 tbsp. Hellmann’s® or Best Foods® Real Mayonnaise
- 2 Tbsp. chopped parsley (optional)
- 1/8 tsp. ground black pepper (optional)
- 1 Tbsp. olive oil
- 1/2 cup chopped chorizo
- 1 lb. new potatoes or all-purpose potatoes, cooked and sliced
- 1 medium onion, finely chopped
Made With
;Resize=(150,150))
Made With
Directions
-
Beat eggs, Hellmann's® or Best Foods® Real Mayonnaise, parsley and black pepper in small bowl with wire whisk; set aside.
-
Heat olive oil in large nonstick skillet and lightly brown chorizo over medium heat, stirring occasionally. Add potatoes and onion and cook, stirring gently, until onions are almost tender, about 5 minutes.
-
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.
Chef's Tip
More Recipes You'll Love
Explore our range of delicious, quick and easy recipes!
