Name: Spanish Potato and Onion Omelet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 cup egg whites; 1 medium yellow potato; 0.5 cup yellow onion; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Spanish Potato and Onion Omelet

Sautéed golden potatoes and sweet onions folded into a fluffy egg base, creating a savory and tender traditional Spanish tortilla.

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NUTRITION

Protein

43.8g

Fat

16.0g

Carbs

40.4g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup egg whites

1 medium yellow potato

0.5 cup yellow onion

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Peel the yellow potato and slice it into very thin, uniform rounds.
2
Finely dice the yellow onion.
3
Heat the extra virgin olive oil in a 10-inch non-stick skillet over medium heat.
4
Add the potato slices and diced onion to the skillet, sautéing for 8-10 minutes until the potatoes are tender and the onions are translucent and fragrant.
5
In a medium mixing bowl, whisk together the large eggs, egg whites, sea salt, and black pepper until the mixture is light and well combined.
6
Pour the egg mixture into the skillet over the potatoes and onions, using a spatula to ensure the vegetables are evenly distributed.
7
Reduce the heat to medium-low and cook for 5-7 minutes, or until the edges are firm and the bottom is a light golden brown.
8
Place a large flat plate over the skillet and carefully invert the tortilla onto the plate.
9
Gently slide the tortilla back into the pan to cook the other side for an additional 3-4 minutes until fully set.
10
Transfer the finished tortilla to a serving board, garnish with chopped fresh parsley, and slice into wedges.