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Leslie Eickhoff-Davis
Spanish potato fish omelette
A tasty Spanish recipe. The main course contains the following ingredients: fish, onion, olive oil, mini jars (a 450 g), eggs (medium), salt and pepper, sundried tomatoes in oil (pot a 280 g), fruits de mer (fish, 150 g) , beef tomatoes and oil to grease.
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Ingredients
Directions
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Peel and chop onions.
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Heat oil in frying pan.
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Roast onion and potatoes for about 5 minutes while stirring.
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Preheat the oven to 200 ° C or gas oven 4.
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Beat eggs with salt and pepper.
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Dried tomatoes cut into strips.
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Put potatoes in the bowl.
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Fruits the mer and tomato strips through it.
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Add egg and mix.
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Grease the baking dish and pour in the egg mixture.
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Top flatten.
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Cook the omelette in the middle of the oven in about 15 minutes until golden brown.
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Meanwhile, wash meat tomatoes, cut into slices and divide them over four plates.
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Cut omelette into 4 points and lay on tomatoes..
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Nutrition
470Calories
Sodium31% DV750mg
Fat42% DV27g
Protein46% DV23g
Carbs12% DV35g
Fiber8% DV2g
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