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Ingredientes
- 4 Tbsp. Extra virgin olive oil
- 2 lrg Onions, (1 1/2 pounds), peeled and cut into thin slices
- 2 lb Potatoes, peeled and cut into thin slices
- 6 x Large eggs
- Â Â Salt and freshly grnd black pepper, to taste
Direcciones
- Heat the oil in a large nonstick frying pan. Saute/fry the onions over medium heat for 6 to 8 min or possibly till soft but not brown. Drain the onions in a colander, reserving 2 Tbsp. of the oil from the pan.
- Cook the potatoes in boiling water for 4 to 5 min and drain in the colander. Beat the Large eggs in a large bowl and stir in the onions and potatoes; add in salt and pepper to taste.
- Heat the reserved oil over high heat in a heavy nonstick pan or possibly a well-seasoned cast iron skillet. Add in the egg mix and cook for 2 min or possibly till the bottom is lightly browned. Place the pan in a preheated 400-degree oven for 20 to 30 min, or possibly till the egg mix is set.
- Invert the tortilla onto a round platter. Cut into wedge-shaped slices and serve with a salad.
- NOTE: In Spain, a tortilla isn't the cornmeal flat bread we think of, but a sort of omelet loaded with onions and peppers. This is a popular item at tapas bars, and an easy dinner to make after an evening of celebrating.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1300g | |
| Calories 1532 | |
| Calories from Fat 749 | 49% |
| Total Fat 84.27g | 105% |
| Saturated Fat 16.94g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 1251mg | 417% |
| Sodium 467mg | 19% |
| Potassium 3655mg | 104% |
| Total Carbs 146.36g | 39% |
| Dietary Fiber 19.6g | 65% |
| Sugars 19.03g | 13% |
| Protein 53.91g | 86% |
