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Ingredients
- Omeletta (Garbanzo Bean and Potato Omelette)
- 1 19oz can of garbanzo beans (chickpeas), drained
- 2 medium Yukon gold potatoes, peeled and small diced (1/4"x1/4")
- 1 bunch scallions, sliced on the bias (separate the white from green)
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1 tsp pimentón (smoke paprika)
- 1 tsp (Goya) adobo seasoning (you can just use a little seasoning salt if you don't have)
- 1/4 cup Spanish olive oil (plus an extra Tbsp)
- kosher salt and fresh cracked clack pepper tt
- parsley for garnish
- sour cream (leave it out to keep it vegan)
- hot sauce (I use Tapatio)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1160g | |
| Calories 1547 | |
| Calories from Fat 541 | 35% |
| Total Fat 61.59g | 77% |
| Saturated Fat 8.31g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1827mg | 76% |
| Potassium 3117mg | 89% |
| Total Carbs 217.13g | 58% |
| Dietary Fiber 34.0g | 113% |
| Sugars 5.64g | 4% |
| Protein 40.03g | 64% |
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