Spanish Omelette

Spanish Omelette

  • Recipe Serves: 4
  • Prep Time 10 min
  • Cook Time 30 min


  • 1 1/2 Tbsp. Country Crock® Spread
  • 1 pinch achiote powder
  • 1 large all-purpose potato, peeled, halved and very thinly sliced (about 8 oz.)
  • 1 cup finely chopped onion
  • 4 eggs
  • 1/4 cup water
  • 1/8 tsp. ground black pepper


  1. Melt Country Crock® Spread in 12-inch nonstick skillet over medium-high and cook achiote, potato and onion, stirring occasionally, until vegetables are crisp-tender, about 5 minutes. Reduce heat to medium-low and cook, stirring occasionally, until golden brown and tender, about 10 minutes.
  2. Meanwhile, beat eggs, water and pepper with wire whisk. Add egg mixture to skillet and cook over medium-low heat 6 minutes. (Do Not Stir). Reduce heat to low and cook covered until eggs are set, about 4 minutes. Carefully invert onto large plate, then slide back into skillet. Cook an additional 5 minutes or until golden.

Cost per recipe*: $1.48

Cost per serving*: $.37

*Based on average retail prices at national supermarkets.

See nutritional information for saturated fat content.

Nutritional Information

Nutritional Information

Nutritional Information
Portion 1 serving Servings Per Conatiner Value Amount Per Serving Nutrient Type
Portion 1 serving
Amount Per Serving
Calories 150
Calories from Fat 60
Total Fat 7 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 185 mg
Sodium 115 mg
Total Carbs 14 g
Dietary Fiber 1 g
Sugars 2 g
Protein 8 g
Calcium 4 %
Iron 8 %
Vitamin C 10 %
Vitamin A 10 %