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Tortilla Espanola (Spanish Omelet)


In Spain, a tortilla isn't the cornmeal flat bread we think of, but a sort of omelet loaded with onions and potatoes. This is a popular item at tapas bars, and an easy dinner to make after an evening of celebrating.













Trans-fat Free, High Fiber, Low Sodium


4 tablespoons olive oil
2 large onions
peeled, thinly sliced
2 pounds potatoes
peeled, thinly sliced
6 large eggs
1 x red hot pepper sauce
as needed, optional
1 x salt
to taste
1 x black pepper
to taste
1 teaspoon rosemary leaves
freshly chopped, or 1/2 teaspoon dried


Heat 2 tablespoons of oil in a large nonstick frying pan.

Sauté the onions over medium heat for 6 to 8 minutes or until soft but not brown.

Remove from the heat and set aside.

Cook the potatoes in boiling water for 4 to 5 minutes and drain in the colander.

Beat the eggs in a large bowl, add a few splashes of hot pepper sauce if needed.

Stir in the onions and potatoes; add salt and pepper to taste.

Heat the remaining 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.

Sprinkle some rosemary leaves on top.

Place the pan in a preheated 400 degree F 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 390g (13.8 oz)
Amount per Serving
Calories 44742% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 317mg 106%
Sodium 120mg 5%
Total Carbohydrate 18g 18%
Dietary Fiber 5g 22%
Sugars g
Protein 28g
Vitamin A 8% Vitamin C 38%
Calcium 8% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


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