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Spanish Tortilla



Spanish Tortilla
Total Preparation Time: less than 15 minutes Number of Servings: 4
Actual Cooking Time:15 to 30 minutes Source: Maureen Bligh

This recipe is great for a brunch since it can be eaten hot, room temperature or cold.

Ingredients:

1 large russet Potato, diced into 1/2 inch pieces
1 large Onion, chopped
2 1/2 tablespoons Olive oil
Salt and Pepper to taste
5 Eggs, lightly beaten
1 Tortilla, same diameter as your skillet

Preparation:

Saute potato, onion in oil in a large skillet, stirring often, until just tender. Season with salt and pepper and spread evenly in skillet.

Pour eggs over potatoes, place tortilla on top. Cover and cook over very low heat until top of tortilla is firm, 15 minutes. Turn a large plate upside down over skillet like a lid. Turn the skillet over to drop tortilla on plate. Slide tortilla back into skillet and brown the other side for a few minutes. Invert back onto plate to serve.


Nutrient Information
Calories: 226
Total Fat: 15 g
Saturated Fat: 3.2 g
Polyunsaturated Fat: 2 g
Monounsaturated Fat:
Sodium: 264 mg
Carbohydrates: 12 g
Protein: 9 g
Fiber: 1 g
Vitamin A:
Vitamin C:
Calcium: 15
Iron:

Cook's Notes:

Often called a Spanish Torta, this dish is similar to an open-faced potato and egg omelet. True Spanish tortilla does not include a flour or corn tortilla, so remove this ingredient and step for a more authentic dish.