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🍽️ Spanish Swordfish Omelette

445 kcal · 30 min · 4 servings

Ingredients

• 550 g firm-cooking potatoes
• 4 tbsp olive oil
• 250 g zucchini
• 1 onion
• 2 garlic cloves
• 2 sprigs thyme
• 350 g swordfish fillet (kitchen-ready, skinless)
• 7 eggs
• salt
• pepper (from the mill)
• nutmeg
• 1 dash lemon juice

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Slice the potatoes thinly or grate them finely.
3. 3. Heat oil in a hot pan.
4. 4. Fry the potato slices for about 8 minutes, turning them occasionally.
5. 5. Wash the zucchini and remove the tough ends.
6. 6. Slice the zucchini thinly or grate it finely as well.
7. 7. Peel the onion and garlic and chop them finely.
8. 8. Rinse the thyme and shake it dry.
9. 9. Remove the thyme leaves from the stems and chop them finely.
10. 10. Wash the fish and pat it dry with a kitchen towel.
11. 11. Cut the fish into small, bite-sized pieces.
12. 12. Whisk the eggs in a bowl.
13. 13. Season the eggs with salt, pepper, and a pinch of nutmeg.
14. 14. Add the zucchini, thyme, onion, and garlic to the potatoes in the pan.
15. 15. Fry the vegetables for about 3 minutes.
16. 16. Fold the fish into the vegetable-potato mixture.
17. 17. Season the mixture with salt and pepper.
18. 18. Add a splash of lemon juice.
19. 19. Pour the seasoned eggs over the fish and vegetable mixture.
20. 20. Let the omelette set over medium heat until it becomes firm.
21. 21. Carefully slide the finished tortilla onto a plate.
22. 22. Flip the tortilla back into the pan to fry the other side.
23. 23. Fry the second side for about 5 to 6 minutes until golden brown.
24. 24. Remove the omelette from the pan.
25. 25. Cut the omelette into pieces and serve.

Nutrition per serving

• kcal: 445
• Protein: 33 g · Fett/Fat: 23 g · Carbs: 26 g