Heat 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. Nutrients per Serving: 494 Calories, 15 g Protein, 59 g Carbohydrate, 23 g Fat, 5 g Saturated Fat, 411 mg Cholesterol, 116 mg Sodium. [THE WASHINGTON POST; January 2, 1991]
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|Serving Size: 1 Serving (678g)|
|Recipe Makes: 4|
|Calories from Fat: 368 (48%)|
|Amt Per Serving||% DV|
|Total Fat 40.9g||55 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 16.8g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 1586.2mg||488 %|
|Sodium 541.6mg||19 %|
|Potassium 1556.6mg||41 %|
|Total Carbohydrate 49.1g||14 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 42.9g|
|Protein 52.5g||75 %|
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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: 769
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