Tortilla Espanol

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preparation
25
minutes
cooking
45
minutes
Serves 8

Ingredients

2
tablespoons
olive oil
1
pound
russet potatoes, cut into 1/4-inch-thick half-moons
1
onion, thinly sliced
kosher salt and black pepper
6
large eggs, beaten

Directions

  1. Heat oven to 350° F. Heat the oil in an ovenproof nonstick skillet over medium heat. Add the potatoes and cook, stirring occasionally, until almost tender, 8 to 10 minutes. Add the onion, 1 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until the onion is soft and the potatoes are tender, about 5 minutes.
  2. Pour the eggs over the potatoes; stir to distribute the ingredients. Transfer the skillet to oven and bake until brown around the edges and a knife inserted into the center comes out clean, 12 to 15 minutes. Serve hot or at room temperature, sliced into wedges.
Kate Merker
February 2009

Nutritional Information

  • Per Serving
  • Calories 130
  • Fat 7 g
  • Sat Fat 2 g
  • Cholesterol 159 mg
  • Sodium 295 mg
  • Protein 6 g
  • Carbohydrate 11 g
  • Fiber 1 g
What does this mean? See Nutrition 101.

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