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Spanish Tortilla





Yields
Makes 4 servings

A Spanish tortilla is an omelet filled with potatoes and onions and served as a main dish.

Spanish Tortilla




James Carrier
 2 tablespoons olive oil
 1 onion (about 8 oz.), peeled, halved, and thinly sliced crosswise
 2 pounds thin-skinned potatoes, peeled and sliced into 1/8-inch-thick rounds
 3/4 teaspoon salt
 1/2 teaspoon pepper
 5 large eggs
Step 1
1

Pour olive oil into a 10- to 12-inch nonstick ovenproof frying pan over medium-high heat; when hot, add onion and stir often until limp, about 5 minutes. Add potatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mix to coat. Add 1/3 cup water and bring to a boil; reduce heat to medium, cover, and cook until potatoes are tender when pierced, about 10 minutes. If any liquid remains in pan, boil, uncovered, until evaporated, 1 to 2 minutes.

Step 2
2

Meanwhile, in a large bowl, beat eggs with 1/4 teaspoon salt and 1/4 teaspoon pepper to blend. Add potato mixture and mix gently. Place unwashed frying pan over medium-high heat; when hot, pour in egg mixture. Reduce heat to medium-low and cook until eggs begin to set and bottom is lightly browned, 5 to 8 minutes.

Step 3
3

Transfer pan to oven and broil tortilla about 6 inches from heat until top is set, 3 to 5 minutes. Run a spatula between tortilla and pan to loosen; invert tortilla onto a plate. Cut into wedges and serve warm or at room temperature.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 338Calories from Fat 35
% Daily Value *
Total Fat 13g20%

Saturated Fat 2.9g15%
Cholesterol 266mg89%
Sodium 532mg23%
Total Carbohydrate 42g15%

Dietary Fiber 4.3g18%
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.