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Have you made Tortilla Espanola Spanish Omelette?
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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 351
% Daily Value**
Total Fat 22g
Saturated Fat 4g
Unsaturated Fat 3g
Cholesterol 336mg
Sodium 131mg
Total Carbohydrate 27g
Dietary Fiber 3g
Sugars 5g
Protein 13g
Vitamin A  8%Vitamin C  26%
Calcium  7%Iron  15%
Potassium  21%Vitamin E  9%
** 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 Omelette

Recipe Tags: Omelet Recipes

Date Added: June 11, 2009


2 Russet Potatoes peeled and cubed
6 Eggs large
4 Tablespoons Extra Virgin Olive Oil or more
1 Spanish Onion in 1/4"
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1. Boil potatoes until tender, peel and cube into 1/4inch dice.

2. In a mixing bowl, stir together potatoes and eggs and season with salt and pepper.

3. In a 10inch nonstick saute pan, heat oil until smoking.

4. Add onions and cook until golden brown and tender, about 10 minutes.

5. Pour onions into egg mixture and stir quickly.

6. Pour egg mixture back into nonstick pan, lower heat to medium and cook 6 minutes.

7. Carefully flip over and continue cooking until eggs are set, about 6 to 7 more minutes.

8. Remove to plate and serve at room temperature.

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Dietary Notes:
This recipe is very low-sodium with 130.5mg per serving

This recipe is high in Vitamin C with 26% 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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