Ingredient list

1 1/2 cups of sliced potatoes.
1/2 cup of chopped onion.
1/2 cup of chopped red bell pepper.
1 garlic clove, minced.
1/4 cup of green olives, pitted and chopped.
1 tablespoon of minced fresh oregano.
1/2 cup of non-fat mozzarella cheese, shredded.
8 large egg whites.
4 large eggs.
Pinch of salt.
Pinch of pepper.
1/2 teaspoon of olive oil, divided.
Vegetable cooking spray.

Method:

Place the sliced potato in a saucepan and cover with water.

Bring to a boil, then reduce heat.

Simmer for fifteen minutes or until tender; then drain. Cool, dice and set aside.

Heat a medium non-stick skillet over medium heat.

Add the chopped onion, bell pepper, and minced garlic; then saute for eight minutes.

Add the potato, olives, and oregano; then cook for one minute or until thoroughly heated.

Remove from heat, stir in the cheese and set aside.

In a bowl, combine the egg whites, eggs, salt, and pepper; stir well with a whisk.

In a small non-stick skillet coated with cooking spray, heat 1/4 teaspoon of oil over medium-high heat. Add half of egg mixture to skillet.

Using a spatula, lift the edges of the omelette; allow uncooked portion to flow underneath cooked portion.

Cook for three minutes, then flip the omelette.

Spoon one cup of potato mixture onto half of the omelette.

Loosen with a spatula and fold in half.

Cook an additional minute on each side.

Slide onto a plate.

Repeat this procedure with the other half of ingredients.

Recipe source: Spanish Recipes.