dish
Tortilla Espanola (Potato Omelet)

12
Serves
181
Calories
14
Nutrients
9
Vitamins

Ingredients

2 pounds baking potatoes , peeled and sliced 1/4-inch thick
1/2 cup olive oil

Cooking Instructions

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

Nutrition Information

Number of Servings: 12
Calories
181
Protein
4 g
Total Carbohydrate
15 g
Dietary Fiber
1 g
Soluble Fiber
0 g
Insoluble Fiber
1 g
Sugar
1 g
Total Fat
11 g
Saturated Fat
2 g
Monounsaturated Fat
7 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
106 mg
Percent Calories from Protein
10 %
Percent Calories from Carbohydrate
33 %
Percent Calories from Fat
57 %
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
7 mg
Vitamin D
13 IU
Folate
22 mcg
Vitamin E
1 IU
Vitamin K
0 mcg
Pantothenic Acid
0 mg
Calcium
22 mg
Iron
0 mg
Phosphorus
77 mg
Potassium
282 mg
Sodium
83 mg
Zinc
0 mg