Nutritional Info

Nutrition Facts

Serving Size 1 (43g)

Calories 25
Calories from Fat 6 (25%)
Amount Per Serving %DIV
Total Fat 0.7g 1%
Saturated Fat 0.4g 2%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 1.9mg 1%
Sodium 23.4mg 1%
Potassium 55.7mg 1%
Total Carbohydrate 3.7g 1%
Dietary Fiber 0.7g 3%
Sugars 1.1g
Protein 0.8g 2%

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Recipe Description
We used to enjoy eating out at a Basque restaurant called Wool Grower's in Bakersfield, California. Here's a simple but very delicious omelet closely approximating what I experienced. Serve for breakfast or dinner.
Prep time
15 min
Cook time
10 min
Ready In
25 min


Serves Tool

Serves To:USMetric
3 Ounce(oz)  hot chorizo
1/2   small yellow onion, diced
1/2   bell pepper, diced
1   potato
3   large eggs


In a frying pan with very little oil, brown the potato slices. Push aside in the pan and add the onions and bell pepper and saute until slightly crisp. Whisk the eggs in a small bowl. Add the chorizo to the pan. Push the veggies and meat aside in the pan, add a bit more oil, and slip the eggs into the open area. Let the eggs cook for a minute over medium low heat. Bring the veggies and meat to the top of the eggs, cover the pan with a lid, and cook for 2 to 4 minutes over low heat. When nearly cooked, fold it in half, cover, and cook for another few minutes over low heat. Then turn the omelet and cook over for a few seconds to brown the upper side. Serve garnished with fresh sliced fruit, fresh chopped parsley, or fresh coriander.

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