Try this Spanish Omelet (Tortilla Espanola) recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a large nonstick frying pan. Saute the onions over medium heat for 6 to 8 minutes or until soft but not brown. Drain the onions in a colander, reserving 2 tablespoons of the oil from the pan. Cook the potatoes in boiling water for 4 to 5 minutes and drain in the colander. Beat the eggs in a large bowl and stir in the onions and potatoes; add salt and pepper to taste. Heat the reserved oil over high heat in a heavy nonstick pan or a well-seasoned cast iron skillet. Add the egg mixture and cook for 2 minutes or until the bottom is lightly browned. Place the pan in a preheated 400-degree oven for 20 to 30 minutes, or until the egg mixture is set. Invert the tortilla onto a round platter. Cut into wedge-shaped slices and serve with a salad. NOTE: In Spain, a tortilla isnt the cornmeal flat bread we think of, but a sort of omelet loaded with onions and peppers. This is a popular item at tapas bars, and an easy dinner to make after an evening of celebrating. Makes 4 servings. >From the files of Earl Shelsby Posted to MM-Recipes Digest by "Rfm"
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Serving Size: 1 Serving (2710g) | ||
Recipe Makes: 1 | ||
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Calories: 3075 | ||
Calories from Fat: 1473 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 163.7g | 218 % | |
Saturated Fat 48.7g | 244 % | |
Monounsaturated Fat 67.1g | ||
Polyunsanturated Fat 22.3g | ||
Cholesterol 6345mg | 1952 % | |
Sodium 2166.2mg | 75 % | |
Potassium 6225.3mg | 164 % | |
Total Carbohydrate 196.4g | 58 % | |
Dietary Fiber 24.9g | 100 % | |
Sugars, other 171.4g | ||
Protein 210.1g | 300 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3075
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