Recipe of Gordon Ramsay Microwave Low-Cal Vegetable Spanish Omelet

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, microwave low-cal vegetable spanish omelet. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Microwave Low-Cal Vegetable Spanish Omelet is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Microwave Low-Cal Vegetable Spanish Omelet is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook microwave low-cal vegetable spanish omelet using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Microwave Low-Cal Vegetable Spanish Omelet:

1. Prepare 4 Potatoes
2. Prepare 1 Carrot
3. Make ready 2 Green pepper
4. Take 1/2 Onion
5. Make ready 4 tbsp Olive oil
6. Take 4 Eggs
7. Get 1 Salt

Instructions to make Microwave Low-Cal Vegetable Spanish Omelet:

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. - - https://cookpad.com/us/recipes/142613-spanish-style-tomato-salad-from-cadiz-pirinaca
5. The omelet will soak up the moisture from the piriñaca, making it even more delicious.

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