Montadito de tortilla de patatas - potato omelette open-faced sa (recipe)
| Montadito de tortilla de patatas - potato omelette open-faced sa (recipe) | |
|---|---|
| Name | Montadito de tortilla de patatas - potato omelette open-faced sa |
| Ingredients | Extra virgin olive oil • Green onions • Salt • Eggs • Red bell pepper • Tomatoes |
| Cooktime (in hours) | 0.75 |
| Totaltime (in hours) | 0.75 |
| Keto friendliness | Keto friendly |
| Calories | 285 |
| Fat | 26.9 |
| Protein | 7.1 |
| Carbohydrate | 4.5 |
| Fiber | 1.4 |
| Net carbohydrates | 3.1 |
| Sugar | 2.6 |
| Saturated fat | 4.6 |
| Cholesterol (mg) | 186 |
| Sodium | 1239.3 |
| Servings | 4 |
| Yield | 4 montaditos |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Montadito de tortilla de patatas - potato omelette open-faced sa (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Montadito de tortilla de patatas - potato omelette open-faced sa (recipe) image(external)
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- In a large skillet, sautv potatoes and green onions in 3 O tablespoons of olive oil. Add 2 teaspoons of salt. Cook until potatoes are tender and just start to brown , about 15-20 minutes. Set aside and let cool slightly.
- In a large bowl, beat eggs with a pinch of salt. Add potatoes and mix well.
- Return the skillet to the heat and add 2 tablespoons of olive oil.
- Pour the egg / potato mixture and cook on one side, at medium-low heat, until the bottom starts to brown.
- Place a large plate or a lid on the skillet. Remove from heat and flip the skillet quickly, to turn the omelet around. Slowly slide the uncooked side onto the skillet and return to heat. (Note: Be very careful not to burn yourself while doing this. We recommend using oven mitts or a towel. However, if you do not feel comfortable flipping the omelet this way, place the skillet in the oven and bakeat 350F until set. Make sure you use an oven proof skillet!).
- Cook until set, pricking the top of the omelet with a fork, to allow it to cook evenly and a little bit faster. Set aside and let cool slightly.
- In the mean time, slice the ciabatta rolls in half and toast lightly.
- Grate the tomato in a bowl discarding the skin.
- Drizzle the remaining olive oil on the each half of the ciabatta rolls and spread the grated tomato on top, and season with salt to taste.
- Cut the potato omelette into 4 squares to fit on top of the roll. Place a square of potato omelet on each half, top with 2 strips of roasted red pepper and 1 tablespoon of goat cheese.
-
Place in the broiler for approximately 4-5 minutes or until the cheese melts slightly and has a golden brown color.
Food tags
Lunch/Snacks, Potato, Cheese, Vegetable, Spanish, European, Kosher, Weeknight, Brunch,
Montadito de tortilla de patatas - potato omelette open-faced sa (recipe) details
Time:
Prep Time in Hours and Mins:45M
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Contributors: Prab R. Tumpati, MD
