Tortilla Espa Ola (spanish Omelet) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 tbsp: Olive oil,
2 large: Onions, peeled & cut into thin slices
2 lbs: Potatoes, peeled & cut into thin slices
6: Eggs,
Salt, to taste
Pepper, to taste
Directions:
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 isnt 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]
per Fred Peters
Source from luhu.jp
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 isnt 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]
per Fred Peters
Source from luhu.jp