Tortilla Espanola (Spanish Omelet)

| Next >>

Title: Tortilla Espanola (Spanish Omelet)
Yield: 4 Servings
Categories: Eggs, Spanish


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