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Spanish Omelet
L'ANTRO DELL'ALCHIMISTADescription
Make a tray of these focaccia rolls for a crowd — the basic yeast dough, which is topped with a mixture of pesto, ricotta, tomato and Parmesan, is no trouble to make. Although they need time to rise, the rolls bake in just 15 minutes, so you can throw them in the oven once guests arrive. They'll make up flaky inside with a crusty exterior. Serve them hot from the oven with a glass of wine.
Ingredients
Directions
- Boil the potatoes in a pot of salted water for 5 minutes.
- Add half of the oil to a skillet and saute the onions, diced pepper and potatoes on medium heat. Add the wine and cook until all the liquid has evaporated.
- Remove from the heat. Add a pinch of rosemary and salt.
NutritionView More
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| Calories190Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol165mg55% |
| Sodium170mg7% |
| Potassium560mg16% |
| Protein9g18% |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber3g12% |
| Sugars3g6% |
| Vitamin A15% |
| Vitamin C70% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.