Spanish Omelet (tortilla Espanola) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 tbsp: Olive oil,
2 lbs: Potatoes, peeled and cut into thin slices
6 each: Eggs,
lg Onions, (1 1/2 pounds), peeled and cut
Into thin slices,
Salt and freshly ground black 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. Makes 4 servings. 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]
Submitted By DANIAL MANNEN On 1206 AM TUE APR 30, 1996
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. Makes 4 servings. 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]
Submitted By DANIAL MANNEN On 1206 AM TUE APR 30, 1996
Source from luhu.jp