Tortilla EspaŅola (Spanish Omelet)
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Tortilla EspaŅola (Spanish Omelet)
  Spanish    Eggs  
Last updated 6/12/2012 1:27:06 AM. Recipe ID 61845. Report a problem with this recipe.
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      Title: Tortilla espaŅola (spanish omelet)
 Categories: Eggs, Spanish
      Yield: 4 Servings
      4 tb Olive oil
      2 lg Onions; peeled & cut
           -into thin slices
      2 lb Potatoes, peeled & cut
           -into thin slices
      6    Eggs
           Salt; to taste
           Pepper; to taste
  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]
                      per Fred Peters

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Recipe ID 61845 (Apr 03, 2005)

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