Simple Spanish Tortilla
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 large eggs250 grams Potatoes 1/2 Onion2 cloves Garlic1 tsp Olive OilSaltPepper
Parboil the potatoes, whole. This will avoid having to fry them and use tons of oil. Make sure they are still firm when you take them out, and let them cool.
Chop the onion and garlic, and fry in a small frying pan with the olive oil, for two or three minutes. Cut the potatoes into thin slices and add.
Meanwhile, whip the eggs a bit (they don't need to be too fluffed up, but a couple of minutes helps) and season with salt and pepper. Then add to the frying pan. Make sure all the potatoes are covered, and tilt the pan in all directions to make sure the egg covers all the sides equally. Cover the pan and lower the heat. Leave for five minutes and check.
When the egg looks mostly cooked (just a bit runny on the top), you need to flip the tortilla. Use a large plate, cover the pan with it, and turn it upside-down. Then carefully slide it back into the pan, and cook it for two or three more minutes.
Flip onto a plate as you did before, and then from there onto another plate, to serve right side up.
Serving Size: Makes a small Spanish tortilla, either for two as a main, or for four as a side dish.
Number of Servings: 2
Recipe submitted by SparkPeople user SABBYBRU.
Chop the onion and garlic, and fry in a small frying pan with the olive oil, for two or three minutes. Cut the potatoes into thin slices and add.
Meanwhile, whip the eggs a bit (they don't need to be too fluffed up, but a couple of minutes helps) and season with salt and pepper. Then add to the frying pan. Make sure all the potatoes are covered, and tilt the pan in all directions to make sure the egg covers all the sides equally. Cover the pan and lower the heat. Leave for five minutes and check.
When the egg looks mostly cooked (just a bit runny on the top), you need to flip the tortilla. Use a large plate, cover the pan with it, and turn it upside-down. Then carefully slide it back into the pan, and cook it for two or three more minutes.
Flip onto a plate as you did before, and then from there onto another plate, to serve right side up.
Serving Size: Makes a small Spanish tortilla, either for two as a main, or for four as a side dish.
Number of Servings: 2
Recipe submitted by SparkPeople user SABBYBRU.
Nutritional Info Amount Per Serving
- Calories: 221.1
- Total Fat: 7.4 g
- Cholesterol: 185.0 mg
- Sodium: 77.6 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 2.4 g
- Protein: 9.2 g
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