SpanishPotatoOmeletBites.jpeg
SpanishPotatoOmeletBites.jpeg
Spanish Potato Omelet Bites
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Recipe - Dearborn Market
SpanishPotatoOmeletBites.jpeg
Spanish Potato Omelet Bites
0
Servings4
Cook Time40 Minutes
svg/info/recipe-calories Created with Sketch. Calories270
Ingredients
5 large eggs
5 large egg whites
1/3 cup fat-free milk
1 1/2 tsp olive oil
1 medium red bell pepper, chopped
2 cups refrigerated diced potatoes with onion
1 garlic clove, minced
1 tbs chopped fresh thyme
1/2 tsp smoked paprika
3/4 cup shredded reduced fat Cheddar cheese
Directions
  1. In medium bowl, whisk eggs, egg whites, milk, ¼ teaspoon salt and 1/8 teaspoon black pepper.
  2. Prepare outdoor grill for indirect grilling over medium-high heat. In large skillet, heat oil over medium-high heat; add bell pepper and potatoes. Cover; cook and stir 10 minutes, adding 1/3 cup water after 6 minutes. Add garlic, thyme and paprika; cook and stir 3 minutes.
  3. Line 9-inch-square baking dish with nonstick foil so that foil extends about 2 inches over sides of pan; spread potato mixture in prepared dish. Pour egg mixture over potato mixture; sprinkle with cheese.
  4. Place baking dish on hot grill rack over unlit side of grill; cover and cook 40 minutes or until center is set and internal temperature reaches 160°. Cool 10 minutes; lift egg mixture out of pan using foil sides. Remove foil; cut into 16 squares.
Nutritional Information
Calories: 270
Fat: 12g
Saturated Fat: 5g
Cholesterol: 245mg
Sodium: 566mg
Carbohydrates: 19g
Fiber: 2g
Sugars: 3g
Protein: 21g 
0 minutes
Prep Time
40 minutes
Cook Time
4
Servings
svg/info/recipe-calories Created with Sketch.
270
Calories

Shop Ingredients

Makes 4 servings
5 large eggs
an image
Vital Farms Pasture Raised Grade A Large Eggs, 24 Ounce
$6.99$0.29/oz
5 large egg whites
an image
Egg Beaters Liquid Egg Whites, 32 Ounce
$5.99$0.19/oz
1/3 cup fat-free milk
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LACTAID Fat Free Milk, 96 Fluid ounce
$5.99$0.06/fl oz
1 1/2 tsp olive oil
an image
Cento Olive Oil, 34 Fluid ounce
$11.99$0.35/fl oz
1 medium red bell pepper, chopped
an image
Red Bell Peppers, 1 ct, 6 Ounce
$0.93 avg/ea$0.16/oz
2 cups refrigerated diced potatoes with onion
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Potatoes - Yellow, 1 Each
$0.99
1 garlic clove, minced
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Garlic 5 ct, 5 Each
$2.49$0.50 each
1 tbs chopped fresh thyme
Not Available
1/2 tsp smoked paprika
Not Available
3/4 cup shredded reduced fat Cheddar cheese
an image
Sargento Off the Block Sharp Cheddar Fine Cut Shredded Cheese, 8 Ounce
$3.99$0.50/oz

Nutritional Information

Calories: 270
Fat: 12g
Saturated Fat: 5g
Cholesterol: 245mg
Sodium: 566mg
Carbohydrates: 19g
Fiber: 2g
Sugars: 3g
Protein: 21g 

Directions

  1. In medium bowl, whisk eggs, egg whites, milk, ¼ teaspoon salt and 1/8 teaspoon black pepper.
  2. Prepare outdoor grill for indirect grilling over medium-high heat. In large skillet, heat oil over medium-high heat; add bell pepper and potatoes. Cover; cook and stir 10 minutes, adding 1/3 cup water after 6 minutes. Add garlic, thyme and paprika; cook and stir 3 minutes.
  3. Line 9-inch-square baking dish with nonstick foil so that foil extends about 2 inches over sides of pan; spread potato mixture in prepared dish. Pour egg mixture over potato mixture; sprinkle with cheese.
  4. Place baking dish on hot grill rack over unlit side of grill; cover and cook 40 minutes or until center is set and internal temperature reaches 160°. Cool 10 minutes; lift egg mixture out of pan using foil sides. Remove foil; cut into 16 squares.