Tortilla Espanola (Spanish Omelet) Recipe


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Tortilla Espanola (Spanish Omelet) Recipe from Recipes 4U

 

Tortilla Espanola (Spanish Omelet) Recipe

Recipe Ingredients

4 tbsp olive oil
2 large onions, peeled & cut into thin sl
2 lb potatoes, peeled & cut into thin sl, ices
6 eggs
1 salt, to taste
1 pepper, to taste

Recipe Preparation

Heat the oil in a large nonstick frying pan. Saute the onions over
medium heat for 6 to 8 minutes or until soft but not brown. Drain the
onions in a colander, reserving 2 tablespoons of the oil from the pan.

Cook the potatoes in boiling water for 4 to 5 minutes and drain in the
colander. Beat the eggs in a large bowl and stir in the onions and
potatoes; add salt and pepper to taste.

Heat the reserved oil over high heat in a heavy nonstick pan or a
well- seasoned cast iron skillet. Add the egg mixture and cook for 2
minutes or until the bottom is lightly browned. Place the pan in a
preheated 400-degree oven for 20 to 30 minutes, or until the egg
mixture is set. Invert the tortilla onto a round platter. Cut into
wedge-shaped slices and serve with a salad.

NOTE: In Spain, a tortilla isn't the cornmeal flat bread we think
of, but a sort of omelet loaded with onions and peppers. This is a
popular item at tapas bars, and an easy dinner to make after an
evening of celebrating.

Nutrients per Serving: 494 Calories, 15 g Protein, 59 g Carbohydrate,
23 g Fat, 5 g Saturated Fat, 411 mg Cholesterol, 116 mg Sodium.

[THE WASHINGTON POST; January 2, 1991]

 

 

Servings: 4

 

 

 

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This Tortilla Espanola (Spanish Omelet) Recipe is one of our Egg Recipes, which have been assembled from submissions from site visitors and `free to use` sources. Obviously, as there are more than 50,000 recipes in our cookbook it is impossible to try out every recipe in the collection, so please take care, and double check everything and use common sense. If a recipe appears to be wrong, please tell us.


 

Tortilla Espanola (Spanish Omelet) Recipe

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