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Name: Tortilla Espanola
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 4 lg Potatoes; peeled, sliced; Salt to taste; Black Pepper freshly ground; 1 lg Onion; thinly sliced; 4 lg Eggs; 1/4 c Finely-chopped fresh parsley; 1 c olive oil

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INGREDIENTS

4 lg Potatoes; peeled, sliced
Salt ; to taste
Black Pepper ; freshly ground
1 lg Onion; thinly sliced
4 lg Eggs
1/4 c Finely-chopped fresh parsley
1 c olive oil

Servings

INSTRUCTIONS

In a large heavy skillet heat the oil over moderate heat. Add the potato slices, one at a time to prevent sticking, in a single layer. Alternate potato layers with the onion slices and season with salt and pepper. Cook the vegetables, lifting and turning the potatoes occasionally, until tender but not brown. In a large bowl beat the eggs with a fork. Transfer the tender potatoes and onions to a colander to drain. Reserve 3 tablespoons of the olive oil. Add the drained potatoes and onions to the eggs, pressing down on the potatoes so that they are completely submerged, and let sit for 15 minutes. Heat 2 tablespoons of the reserved oil in a large heavy skillet over high heat. Add the potato-and-egg mixture, quickly spreading it out in the pan with a spatula. Sprinkle half of the herbs over the egg mixture. Lower the heat to moderately-high and shake the pan occasionally to prevent sticking. When the potatoes begin to brown underneath, invert a large plate over the skillet. Flip the omelet onto the plate. Remove any pieces that have stuck to the pan and arrange them on the tortilla. Add the remaining tablespoon of reserved oil to the pan, then slide the tortilla back into the skillet. Lower the heat to medium and continue to cook the tortilla, flipping 2 to 3 more times, until it is firm but still moist. Transfer the tortilla to a platter and sprinkle with remaining herbs. The tortilla can be served hot, warm, room temperature, cool, or cold cut into wedges. This recipe yields 6 servings. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8894 broadcast 05-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-26-1998 Recipe by: Sara Moulton

NOTES

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Tortilla Espanola

4 lg Potatoes; peeled, sliced 
  Salt to taste
  Black Pepper freshly ground
1 lg Onion; thinly sliced 
4 lg Eggs 
1/4 c Finely-chopped fresh parsley 
1 c olive oil

In a large heavy skillet heat the oil over moderate heat. Add the potato  slices, one at a time to prevent sticking, in a single layer. Alternate  potato layers with the onion slices and season with salt and pepper. Cook  the vegetables, lifting and turning the potatoes occasionally, until tender  but not brown. In a large bowl beat the eggs with a fork. Transfer the  tender potatoes and onions to a colander to drain. Reserve 3 tablespoons of  the olive oil. Add the drained potatoes and onions to the eggs, pressing  down on the potatoes so that they are completely submerged, and let sit for  15 minutes. Heat 2 tablespoons of the reserved oil in a large heavy skillet  over high heat. Add the potato-and-egg mixture, quickly spreading it out in  the pan with a spatula. Sprinkle half of the herbs over the egg mixture.  Lower the heat to moderately-high and shake the pan occasionally to prevent  sticking. When the potatoes begin to brown underneath, invert a large plate  over the skillet. Flip the omelet onto the plate. Remove any pieces that  have stuck to the pan and arrange them on the tortilla. Add the remaining  tablespoon of reserved oil to the pan, then slide the tortilla back into  the skillet. Lower the heat to medium and continue to cook the tortilla,  flipping 2 to 3 more times, until it is firm but still moist. Transfer the  tortilla to a platter and sprinkle with remaining herbs. The tortilla can  be served hot, warm, room temperature, cool, or cold cut into wedges. This  recipe yields 6 servings.    Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK -  (Show # CL-8894 broadcast 05-29-1997) Downloaded from their Web-Site -  http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    11-26-1998    Recipe by: Sara Moulton

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Nutrition

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Serving Size: 1 Serving (176g)
Recipe Makes: 6 servings

Calories: 318
Calories from Fat: 230 (72%)

Amt Per Serving		% DV

	Total Fat 25.6g	34 %
	Saturated Fat 6.4g	32 %
	Monounsaturated Fat 12.9g
	Polyunsanturated Fat 3.2g
Cholesterol 705mg		217 %
Sodium 233.6mg		8 %
Potassium 224.5mg		6 %
Total Carbohydrate 1.3g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 1.3g
Protein 21g		30 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 318

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