1 Serve
25 Mins
36 g
15 g
44 g
Boil the potatoes in a pot of water until tender, then drain and allow them to steam-dry.
Ingredients, vitamins, and health benefits
Potatoes
Boiling Water
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SpanishVitamin E
6 mg / 15 mgVitamin K
255 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
5 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
439 µg / 400 µgCalcium
1809 mg / 1,300 mgIron
16 mg / 18 mgMagnesium
515 mg / 420 mgPhosphorus
1599 mg / 1,250 mgPotassium
5546 mg / 4,700 mgSodium
720 mg / 2,300 mgZinc
9 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
238 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
18 g / 20 gCholesterol
85 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Heat the cooking oil in a frying pan over medium heat and sauté the chorizo until it releases its oils.
Add the boiled potatoes to the pan with the chorizo and cook until the potatoes are golden and crisp.
Remove the chorizo and potato mixture from the pan and set aside. Wipe the pan clean.
Whisk the eggs in a bowl and pour them into the hot pan to cook the omelette.
When the omelette is nearly set, sprinkle the cooked chorizo, potatoes, cheese, and fresh parsley over the top. Fold the omelette and cook for one final minute to melt the cheese.
Cooking Oil
Chorizo
Egg
Mozzarella Cheese
Fresh Parsley
Vitamin A
2677 µg / 900 µgVitamin C
186 mg / 90 mgVitamin D
2 µg / 20 µgVitamin E
6 mg / 15 mgVitamin K
255 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
5 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
439 µg / 400 µgCalcium
1809 mg / 1,300 mgIron
16 mg / 18 mgMagnesium
515 mg / 420 mgPhosphorus
1599 mg / 1,250 mgPotassium
5546 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
18 g / 20 gCholesterol
85 mg / 300 mgCaffeine
0 mgNet Carbs
9
g20
g4
g
Spanish
SpanishZinc
9 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
238 µg / 55 µgAlcohol
0 g