Tortilla Espanol
Serves 8|
Hands-On Time:
25m
|
Total Time:
45m
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
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 130
- Fat 7g
- Sat Fat 2g
- Cholesterol 159mg
- Sodium 295mg
- Protein 6g
- Carbohydrate 11g
- Fiber 1g
What does this mean? See Nutrition 101.
Quick Tip
The tortilla can be made 8 hours in advance and refrigerated; bring to room temperature or reheat before serving.
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