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Have you made Tortilla Espanola - (Spanish Potato Omelet)?
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Rating: 5/5 (2 votes cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Spanish
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 278
% Daily Value**
Total Fat 24g
Saturated Fat 5g
Unsaturated Fat 3g
Cholesterol 267mg
Sodium 93mg
Total Carbohydrate 7g
Dietary Fiber 1g
Sugars 1g
Protein 9g
Vitamin A  6%Vitamin C  6%
Calcium  4%Iron  9%
Potassium  7%Vitamin E  11%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Tortilla Espanola - (Spanish Potato Omelet)

Date Added: June 02, 2012


1/2 Cup Olive Oil
6 Eggs lightly beaten
1 Pound Russet Potato
1 Onion peeled, halved
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1. Heat the oil in an 8- or 9-inch non-stick or well-seasoned iron skillet over moderate heat.

2. Peel the potatoes and slice them very thinly (we like to use a mandoline, or an inexpensive slicing machine made from plastic).

3. Do not put potatoes in water. Add the potatoes and the onions to skillet, and stir until they are completely coated with the oil.

4. Reduce the heat and cook, stirring often so that the vegetables color, until the potatoes are cooked through -- about 12 minutes.

5. They should remain separate. Remove the potatoes and onions with a slotted spoon to a baking sheet lined with paper towels and let them drain.

6. Pour the oil out of the skillet and into a cup.

7. Wipe out the skillet and remove any pieces of onion or potato stuck to the pan.

8. Add 3 tablespoons of the oil from the cup back to the skillet.

9. Carefully transfer the potato mixture to a shallow bowl, pour the eggs over them, turning to coat well, season with salt and pepper, and let stand for l0 minutes.

10. Heat the oil in the skillet over moderately-high heat until very hot but not smoking, and add the potato and egg mixture, spreading the potatoes evenly.

11. Reduce the heat to medium-low and shake the pan often to prevent sticking.

12. When the top is no longer liquidy (about 10 minutes), cover the skillet with a plate and turn the tortilla out.

13. Add 2 more tablespoons of the reserved oil and return the tortilla, cooked side up, to the skillet and cook for about 5 minutes longer -- or until cooked through ~- and the underside is moderately browned.

14. Let rest until the tortilla comes to room temperature.

15. When ready to serve, cut into 6 wedges, and sprinkle each wedge with a little coarse salt and Spanish olive oil.

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Dietary Notes:
This recipe is very low-sodium with 92.5mg per serving

This recipe is a good source of Vitamin E with 11% 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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