Brown potatoes in olive oil. Drain. Whip egg yolks a little bit, add all other ingredients except egg whites. Mix thoroughly. Beat egg whites until about double in volume (a foamy liquid) . Fold egg whites gently into rest of mixture. Pour into a buttered, pre-heated omelet pan. Cook gently until almost set. Keep sliding the pan back and forth so that the omelet doesnt stick. Remove pan from stovetop. Place under pre-heated broiler. Cook until top is browned to your liking. Remove from oven, slide omelet onto plate and eat. Notes: This is a Spanish dish. Note that in Spain (also in Venezuela) a tortilla is an egg dish, not like a Mexican tortilla. Use only as much olive oil as needed to brown the potatoes. Recipe by: Ross Parris Posted to MC-Recipe Digest by Nancy Berry
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|Serving Size: 1 Serving (1689g)|
|Recipe Makes: 1|
|Calories from Fat: 1094 (51%)|
|Amt Per Serving||% DV|
|Total Fat 121.5g||162 %|
|Saturated Fat 37.4g||187 %|
|Monounsaturated Fat 54.9g|
|Polyunsanturated Fat 14.6g|
|Cholesterol 3256.2mg||1002 %|
|Sodium 2105mg||73 %|
|Potassium 4873.7mg||128 %|
|Total Carbohydrate 129.9g||38 %|
|Dietary Fiber 13.1g||52 %|
|Sugars, other 116.8g|
|Protein 136.1g||194 %|
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Calories per serving: 2140
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