Spanish Potato Onion Omelet

Spanish Macrobiotic Breakfast Delight

Prepare to embark on a culinary journey to Spain with this Macrobiotic Breakfast Delight, a harmonious blend of flavors that respects dietary needs and healthful considerations. This dish marries the humble potato and the earthy onion, with the rich, briny notes of olives and a touch of delicate seasoning. A tribute to the simplicity and depth of Southern European cuisine, this breakfast dish will awaken your senses and nourish your body, all while adhering to a macrobiotic dietary regime and keeping it nickel and meat-free.

Serves: 1, Difficulty: Easy

Ingredients

• 2 small eggs (approximately 120 grams)
• 1 small potato (approximately 100 grams), finely diced
• 1 small onion (approximately 50 grams), finely chopped
• 4 olives, sliced
• 1 gram salt
• 1 gram pepper
• 15 ml olive oil

Method

• Heat the olive oil in a non-stick skillet over medium heat.
• Add the chopped onion and diced potato to the skillet. Sauté until both are tender and the onions are translucent, about 10 minutes.
• In a small bowl, beat the eggs with a pinch of salt and pepper.
• Pour the beaten eggs over the potato and onion mixture in the skillet, spreading it out evenly.
• Sprinkle the sliced olives on top.
• Cook the mixture until the edges are set, then gently lift the edges with a spatula to let the uncooked egg flow underneath.
• Cover the skillet with a lid and cook for another 2-3 minutes, until the top is set.
• Slide the omelet onto a plate and serve warm.

Tips

• Use a non-stick skillet to ensure the omelet slides out easily.
• For added flavor, use a bit of smoked paprika or a pinch of herbs de Provence.
• Serve with a side of fresh, sliced tomatoes for an added touch of Southern European cuisine.

Nutritional Information