Medium

Potato, pepper and cod omelette

Name: Potato, pepper and cod omelette
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Spanish, Traditional
Ingredients: 300 g Potato (peeled and thinly sliced); 90 g Onion (half an onion); 120 g Red pepper; 100 g Green pepper; 150 g Cod (desalted and drained); 300 g Egg (6 eggs); 80 ml Extra virgin olive oil; 3 g Salt

Total time1 h Preparation and possible waiting 20 min · Cooking 40 min

Preparation and possible waiting: 20 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings6

Allergens

Egg: Ingredient to check: Egg. Fish: Ingredient to check: Cod. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

A juicy Spanish omelette with potato, peppers and desalted cod, delicious warm or cold.

Jump to steps

20 minpreparation and possible waiting

40 mincooking

6servings

1.520 kcalwhole recipe

253 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h Preparation and possible waiting 20 min · Cooking 40 min

Preparation and possible waiting: 20 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Starter 30 to 60 minutes Spanish

Allergens

View full classification 24 tags

Diet

Pescatarian

Dietary requirements

Gluten-freeLactose-freeNut-freePeanut-freeSoy-freeShellfish-freeSesame-freeNo added sugar

Dish type

StarterMain course

Meal

LunchDinner

Preparation

Frying

Appliances

Frying panStrainer

Cuisine

SpanishTraditional

Season

All year round

Occasion

For the whole familyFor sharing

Nutrition

High in proteinLow carbohydrate

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Starter · Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Tick the ingredients you need to buy.

Potato peeled and thinly sliced 300 g
Onion half an onion 90 g
Red pepper 120 g
Green pepper 100 g
Cod desalted and drained 150 g
Egg 6 eggs 300 g
Extra virgin olive oil 80 ml
Salt Approx. ½ level tsp of fine salt 3 g

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Let’s get cooking

Method

Cook the potato, onion and peppers all thinly sliced, with 70 ml oil and the 3 g salt, covered over medium-low heat, for 22–25 minutes.
Add the flaked cod and cook for 2 minutes. Drain excess oil.
Beat the eggs, combine with the filling and rest for 2 minutes.
Set in a 24 cm non-stick pan with the remaining 10 ml oil over a medium-low heat for about 4–5 minutes. Turn using a plate and cook for another 3–4 minutes until the centre reaches 71°C.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.