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Spanish Omelet (Tortilla Espanola)
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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Stove
Cuisine: Mexican
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 1391
% Daily Value**
Total Fat 86g
132%
Saturated Fat 17g
26%
Unsaturated Fat 10g
Cholesterol 1345mg
448%
Sodium 470mg
20%
Total Carbohydrate 108g
36%
Dietary Fiber 7g
28%
Sugars 11g
Protein 50g
Vitamin A  31%Vitamin C  105%
Calcium  20%Iron  44%
Potassium  67%Vitamin E  37%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Spanish Omelet (Tortilla Espanola)

Recipe Tags: Omelet Recipes

Date Added: January 04, 2014

Ingredients:

4 Tablespoons Olive Oil or lard
2 Onions (1 1/2 pounds), peeled and cut into thin slices
2 Pounds Potatoes peeled and cut into thin slices
6 Eggs large,just whites
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Directions:

1. Heat the oil in a large nonstick frying pan.

2. Saute the onions over medium heat for 6 to 8 minutes or until soft but not brown.

3. Drain the onions in a colander, reserving 2 tablespoons of the oil from the pan.

4. Cook the potatoes in boiling water for 4 to 5 minutes and drain in the colander.

5. Beat the eggs in a large bowl and stir in the onions and potatoes; add salt and pepper to taste.

6. Heat the reserved oil over high heat in a heavy nonstick pan or a well-seasoned cast iron skillet.

7. Add the egg mixture and cook for 2 minutes or until the bottom is lightly browned.

8. Place the pan in a preheated 400-degree oven for 20 to 30 minutes, or until the egg mixture is set.

9. Invert the tortilla onto a round platter. Cut into wedge-shaped slices and serve with a salad.

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Dietary Notes:
This recipe is high in Vitamin A with 31% of your daily recommended intake per serving. This recipe is high in Vitamin C with 105% of your daily recommended intake per serving. This recipe is high in Vitamin E with 37% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Potato, Onion, Olive Oil allergies.
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