Tortilla Espanol

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Serves 8| Hands-On Time: | Total Time:

Ingredients

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.
By March, 2009

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

Blue egg timer
The tortilla can be made 8 hours in advance and refrigerated; bring to room temperature or reheat before serving.

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