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. 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|
|Calories from Fat: 1473 (48%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 3075
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