Tortilla Espanola Spanish Omelette

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1 Spanish onion; cut into 1/4" slices
4 tb Extra Virgin Olive Oil
2 Russet potatoes
6 Eggs
Salt and pepper

Original recipe makes 4



Boil pottoes until tender, peel and cube into 1/4inch dice. In a mixing bowl, stir together potatoes and eggs and season with salt and pepper. In a 10inch nonstick saute pan, heat oil until smoking. Add onions and cook until golden brown and tender, about 10 minutes. Pour onions into egg mixture and stir quickly. Pour egg mixture back into nonstick pan, lower heat to medium and cook 6 minutes. Carefully flip over and continue cooking until eggs are set, about 6 to 7 more minutes. Remove to plate and serve at room temperature. Yield: 4 as tapas NOTES : Recipes Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A25 Posted to MC-Recipe Digest by Sue on Feb 12, 1998

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Calories Per Serving: 751 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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