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Name: Tortilla of Potato And Onions
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: Black Pepper freshly ground; 3 tb olive oil; 1/2 lb Red potatoes; unpeeled, and; 2 Garlic chopped; 6 Eggs; 1 md Onion; sliced; Cooked but still firm; and; Salt to taste

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INGREDIENTS

Black Pepper ; freshly ground
3 tb olive oil
1/2 lb Red potatoes; unpeeled, and
2 Garlic ; chopped
6 Eggs
1 md Onion; sliced
Cooked but still firm; and
Salt ; to taste

Servings

INSTRUCTIONS

Heat 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

NOTES

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Tortilla of Potato And Onions

Black Pepper freshly ground
3 tb olive oil
1/2 lb Red potatoes; unpeeled, and
2 Garlic chopped
6 Eggs
1 md Onion; sliced
 Cooked but still firm; and
 Salt to taste

Heat 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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Nutrition

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Serving Size: 1 Serving (436g)
Recipe Makes: 4 servings

Calories: 562
Calories from Fat: 358 (64%)

Amt Per Serving		% DV

	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.

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Calories per serving: 562

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