Microwave Low-Cal Vegetable Spanish Omelet

Microwave Low-Cal Vegetable Spanish Omelet

This easy Spanish omelet isn't fried, which makes it low in calories and doesn't mess up the kitchen! It's quite simple, but the deliciousness doesn't lose to anything. I added carrot and green peppers this time to add some beautiful color.

Ingredients: 3-4 servings

4 (650 g with skin)
Green pepper
Olive oil
4 tablespoons
to taste


1. Peel the potatoes and the carrot. Roughly chop up the potatoes, julienne the carrot, and thinly slice the onion and peppers. Place into a heat-resistant dish. Pour olive oil over the top. (See the photo.) Cover with a lid and microwave at 900 W for 8 minutes and then let it sit in the microwave to soften.
2. Add salt to a beaten egg and then pour into Step 1. Use a fork to mash up the potatoes as you stir.
3. Heat a frying pan well before adding just a little bit of olive oil (not listed in ingredients.) Pour in Step 2 and cook until both sides have browned (on medium-low heat). This photo shows the omelet after it has been cooked.
4. It is refreshing and delicious if you enjoy it together with some Spanish piriñaca. It really turns into a summer Spanish omelet if you eat it this way (Recipe ID: 268844).
5. The omelet will soak up the moisture from the piriñaca, making it even more delicious.

Story Behind this Recipe

I love Spanish omelets (Tortilla de patatas) but frying is so annoying, plus the kitchen gets messy and cleaning up is so much work. So I came up with this slightly low-calorie and more convenient method.