Tortilla Espanola (Spanish Omelet) Recipe

Recipe Ingredients

4 tbsp olive oil
2 large onions, peeled & cut into thin sl
2 lb potatoes, peeled & cut into thin sl, ices
6 eggs
1 salt, to taste
1 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]

Servings: 4

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