Tortilla Espanola (Spanish Omelet)

Title:
Tortilla Espanola (Spanish Omelet)

Yield:
4 Servings

Categories:
Eggs,
Spanish




Ingredients:





     4 tb Olive oil


     2 lg Onions; peeled & cut


          -into thin slices


     2 lb Potatoes, peeled & cut


          -into thin slices


     6    Eggs


          Salt; to taste


          Pepper; to taste






 Heat the oil in a large nonstick frying pan.  Saute the onions over medium


 heat for 6 to 8 minutes or until soft but not brown. Drain the onions in a


 colander, reserving 2 tablespoons of the oil from the pan.


 


 Cook the potatoes in boiling water for 4 to 5 minutes and drain in the


 colander.  Beat the eggs in a large bowl and stir in the onions and


 potatoes; add salt and pepper to taste.


 


 Heat the reserved oil over high heat in a heavy nonstick pan or a well-


 seasoned cast iron skillet. Add the egg mixture and cook for 2 minutes or


 until the bottom is lightly browned. Place the pan in a preheated


 400-degree oven for 20 to 30 minutes, or until the egg mixture is set.


 Invert the tortilla onto a round platter. Cut into wedge-shaped slices and


 serve with a salad.


 


 NOTE:  In Spain, a tortilla isn't the cornmeal flat bread we think of, but


 a sort of omelet loaded with onions and peppers. This is a popular item at


 tapas bars, and an easy dinner to make after an evening of celebrating.


 


 Nutrients per Serving: 494 Calories, 15 g Protein, 59 g Carbohydrate, 23 g


 Fat, 5 g Saturated Fat, 411 mg Cholesterol, 116 mg Sodium.


 


        [THE WASHINGTON POST; January 2, 1991]


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini