Tortilla Espanola (Potato Omelet)

This recipe serves:  12

2 pounds baking potatoes, peeled and sliced 1/4-inch thick
1/2 cup olive oil
salt and pepper
2 onions, thinly sliced
6 eggs, lightly beaten
chopped parsley
1. Heat the 1/2 cup of the oil in a large skillet and fry the potato slices in two batches until they are tender, but not brown. Don't worry if they stick to each other a little. Remove with a slotted spatula to a platter. Season with salt and pepper.

2. Heat about 2 tablespoons olive oil in another skillet or saute pan and fry the onions until soft and golden. Cool a bit.

3. Combine onions and eggs in a large mixing bowl and season with salt and pepper. Fold in the potatoes.

4. Heat the oil remaining in the large skillet and pour in the egg mixture. Cook over low heat until bottom of omelet is set and golden, about 8 to 10 minutes. Place a large plate or lid on top of the skillet and turn the omelet out on to it. Then slide it back into the skillet to cook the other side and set the eggs, about 4 minutes longer. Turn omelet out onto a plate, cut into wedges and sprinkle with parsley.

Serve with salsa verde or roasted red pepper puree. Beet, New Potato and Green Bean Salad with Salsa Verde.

Serving Size: 1 wedge of tortilla

Number of Servings: 12

Per Serving

• Calories
• 181
• Carbohydrate
• 15 g
• Fat
• 11 g
• Fiber
• 1 g
• Protein
• 4 g
• Saturated Fat
• 2 g
• Sodium
• 83 mg
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