Nutritional Value: Calories 994 kcal, Carbohydrates 58g (23%), Protein 55g (22%), Fat 60g (54%). Ingredients: Eggs 6, Mushrooms 5, Zucchini 1, Onion 1/2, Potato 1, Cherry Tomatoes 5. Seasonings: Olive Oil to taste, Salt a pinch, Pepper to taste. Tools: OXO Adjustable Vegetable Slicer 1, OXO Silicone Heat-Resistant Gloves 1 pair, OXO Good Beat 11-inch Silicone Whisk 1. Prepare the ingredients and tools needed.
Use the OXO Adjustable Vegetable Slicer to slice the zucchini and set aside. Use the OXO Adjustable Vegetable Slicer to slice the onion and spread it out for later use. Use the OXO Adjustable Vegetable Slicer to slice the potato and set aside. Slice the mushrooms and halve the cherry tomatoes and set aside. Season the eggs with a pinch of salt and pepper. Use the OXO Good Beat 11-inch Silicone Whisk to whisk the eggs evenly and set aside. Heat the pan with oil, then add the potato slices and fry. Next, add the mushrooms and cherry tomatoes, then add the onion, and finally add the zucchini. Stir-fry, then turn off the heat and let it rest for 5-10 minutes. Preheat the oven to 200 degrees Celsius. Pour the rested vegetables into the egg mixture, stir, and then pour into a container. Using the OXO Silicone Heat-Resistant Gloves, place the container into the oven, which is simple and convenient without burning your hands. Bake at 200 degrees Celsius for about 15-20 minutes. Use the OXO Silicone Heat-Resistant Gloves to take out the steamed dish. Delicious Spanish Omelette is ready!
