Tortilla española
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 eggs1 kg. potato (8 medium)3 garlic cloves4 tbsp olive oil
Peel and slice the potatos. Boil them until tender (be careful not to overcook them). Drain potatoes.
Beat eggs in a large bowl with a fork. Add the chopped garlic cloves. Salt and pepper to taste. Add potatoes to beaten eggs, pressing them so that eggs cover them completely. Let sit for 15 minutes.
Heat 2 tbsps of the oil in large nonstick skillet. Add potato-egg mixture, spreading quickly. Lower the heat to medium-high. Shake pan to prevent sticking. When potatoes start to brown, put a plate on top skillet and flip to cook other side, adding another tbsp of oil. (If you have undone egg, collect it in a bowl and use it to cover the skillet whet you turn it). Brown on the other side.
Serving Size: makes 8 portions
Beat eggs in a large bowl with a fork. Add the chopped garlic cloves. Salt and pepper to taste. Add potatoes to beaten eggs, pressing them so that eggs cover them completely. Let sit for 15 minutes.
Heat 2 tbsps of the oil in large nonstick skillet. Add potato-egg mixture, spreading quickly. Lower the heat to medium-high. Shake pan to prevent sticking. When potatoes start to brown, put a plate on top skillet and flip to cook other side, adding another tbsp of oil. (If you have undone egg, collect it in a bowl and use it to cover the skillet whet you turn it). Brown on the other side.
Serving Size: makes 8 portions
Nutritional Info Amount Per Serving
- Calories: 254.4
- Total Fat: 11.9 g
- Cholesterol: 185.0 mg
- Sodium: 79.8 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 3.5 g
- Protein: 9.5 g
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