Spanish Tortilla
- Yield: 4 servings
- Prep: 15 mins
- Cook: 20 mins
Not to be confused with Mexican tortillas, this Spanish dish is actually an omelet made with eggs, onions and potatoes. Serve with prepared salsa.
Ingredients
- 2tablespoons olive oil
- 1small baking potato, peeled and thinly sliced
- 1/2small yellow onion, thinly sliced
- 4-- eggs
- 1/2teaspoon kosher salt
- -- Coarsely ground black pepper
Instructions
- Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add potato; cook, 5 minutes or until soft.
- Stir in onions; cook 5 minutes. Remove from heat. Transfer to a bowl.
- In a separate bowl, beat eggs with salt and pepper. Add potato mixture; mix well.
- Add remaining oil to skillet and heat over medium heat. Pour in egg mixture. Cook until omelet begins to set, 7 to 8 minutes. Carefully flip to cook other side. (To flip omelet, slide onto a plate. Place skillet over plate and invert.) Cook 2 to 3 minutes. Cut into wedges and serve hot, room temperature or cold with your favorite salsa.
Recipe by Monica Bhide
Nutritional Info *per serving
- Calories 160
- Glycemic Load 0
- Fat 12g
- Saturated Fat 2.5g
- Polyunsaturated Fat 1.5g
- Monounsaturated Fat 7g
- Cholesterol 185mg
- Sodium 300mg
- Potassium 180mg
- Carbohydrate 7g
- Fiber 1g
- Sugars 1g
- Protein 7g
- Trans Fat 0g
- Vitamin A 6%
- Vitamin C 4%
- Calcium 4%
- Iron 6%
