Try this Tortilla of Potato And Onions recipe, or contribute your own.
Suggest a better descriptionHeat a 10-inch non-stick frying pan and saute the potatoes, onion and garlic in the oil. Beat the eggs with a bit of salt and pepper and pour over the vegetables. Using a wooden spatula, raise the edge of the omelet so the uncooked top can flow under the omelet. Cook for about 5 minutes on medium heat. Place a plate over the top of the pan and invert both plate and pan so the omelet comes out upside down. Slide it back into the hot pan to cook the second side. Cook for about 2 minutes more. Comments: In Spain a tortilla is an omelet, turned once in the pan, then served in wedges like a pie. Any number of fillings can be used once you master the trick of turning the tortilla. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 06-10-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-10-1994 Recipe by: Jeff Smith
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Serving Size: 1 Serving (436g) | ||
Recipe Makes: 4 servings | ||
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Calories: 562 | ||
Calories from Fat: 358 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.8g | 53 % | |
Saturated Fat 12g | 60 % | |
Monounsaturated Fat 16.1g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 1586.2mg | 488 % | |
Sodium 525.4mg | 18 % | |
Potassium 511.7mg | 13 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 3.5g | ||
Protein 47.3g | 68 % | |
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. |
Calories per serving: 562
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