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Chop the onions and potatoes into 1/4" cubes. Pour enough olive oil into a 8" or 10" cast iron skillet to just coat the bottom. Heat over a low flame. Test the oil by dropping in a bit of onion. If it sizzles, add the rest of the onions and potatoes. Crack the eggs into a mixing bowl and whisk together until the white and yolk are thoroughly mixed. When the potatoes and onions are golden, pour the egg mixture over them. Avoid the temptation to scramble! Let the tortilla cook until the edges and the top are no longer liquid. There are two ways to finish your tortilla. Traditionally, you would loosen the tortilla from the skillet by running a knife blade along its edge. Place a plate face down on top of the skillet. Carefully flip the tortilla out of the skillet. Then slide the tortilla, uncooked side down, into the skillet and cook for three-to-five more minutes. If you dont feel dexterous enough for the traditional method, you can run the tortilla under a broiler for three-to-five minutes. Tortilla is a versatile dish. It can be served straight off the stove, room temperature, or cold. Though it is traditionally served as a tapa, or snack, when served with a salad and crusty bread it makes a fine light supper. You can also vary the taste by adding ingredients to the basic potato and onion mixture. Chopped greens, such as chard or kale, work well. Whatever you choose to use, stir it into the potatoes and onions before you add the eggs. Otherwise, the tortilla wont set properly. Posted to FOODWINE Digest 21 October 96 Date: Mon, 21 Oct 1996 15:49:04 +0000 From: Jen Whitmer
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|Serving Size: 1 Serving (1747g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1587 (64%)|
|Amt Per Serving||% DV|
|Total Fat 176.3g||235 %|
|Saturated Fat 50.3g||252 %|
|Monounsaturated Fat 76.9g|
|Polyunsanturated Fat 23.3g|
|Cholesterol 6345mg||1952 %|
|Sodium 2109.3mg||73 %|
|Potassium 2331.5mg||61 %|
|Total Carbohydrate 32.1g||9 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 28.4g|
|Protein 191.1g||273 %|
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Calories per serving: 2472
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