Cook the Book: Potato, Sausage, and Ricotta Omelet From Basilicata

Cook the Book: Potato, Sausage, and Ricotta Omelet From Basilicata
6 Ingredients
  • 1 medium potato (about 1 pound), peeled, halved, and thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 2 ounces hot cured sausage, such as capocollo. coarsely chopped
  • 6 eggs
  • Sea salt and freshly ground black pepper
  • Pinch of crumbled dried red chili (optional)
Chronic Conditions
Consume Much Less
Helpful
Consume Less
Consume Less
Consume Less
Helpful
Helpful
More Helpful
Neutral/Ok
Neutral/Ok
Nutrition
173
9% daily value
6 servings
                                       
                                            low-​sugar, dairy-​free, gluten-​free
     

Fat

17% 11

Saturated

14% 3

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 2

Carbs

4% 11

Carbs (net)

- 9

Fiber

5% 1

Sugars

- 1

Sugars, added

- 0

Protein

16% 8

Cholesterol

56% 167

Sodium

13% 309

Calcium

3% 34

Magnesium

5% 20

Potassium

7% 332

Iron

8% 1

Zinc

8% 1

Phosphorus

19% 131

Vitamin A

8% 71

Vitamin C

12% 11

Thiamin (B1)

7% 0

Riboflavin (B2)

18% 0

Niacin (B3)

7% 1

Vitamin B6

20% 0

Folate equivalent (total)

7% 30

Folate (food)

- 30

Folic acid

- 0

Vitamin B12

20% 0

Vitamin D

271% 41

Vitamin E

8% 1

Vitamin K

4% 5

Sugar alcohols

- 0

Water

- 83
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