Tortilla Espanola
- Number of Servings: 16
Ingredients
7 large Egg, fresh, whole, raw 4 cup, chopped Onions, raw 1330 grams/9.5 cups Yellow potato diced 3 tbsp Extra Virgin Olive Oil
Dice potatoes and Onions (about 5:4 ratio), boil in olive oil until soft. Drain contents, and while still hot mix in and combine with well beaten eggs. Pour entire mixture into heated, lightly oiled non-stick pan; bake over moderate heat until contents have just barely holding together; then flip into another heated, non-stick pan, cook over moderate heat until entire dish is firm. Slide out onto a plate.
depending on size of skillets recipe may make 2 tortillas; serving size based on single large tortilla; adjust accordingly.
Serving Size: 1/16th of Tortilla
depending on size of skillets recipe may make 2 tortillas; serving size based on single large tortilla; adjust accordingly.
Serving Size: 1/16th of Tortilla
Nutritional Info Amount Per Serving
- Calories: 160.6
- Total Fat: 4.8 g
- Cholesterol: 81.4 mg
- Sodium: 32.3 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 2.4 g
- Protein: 5.7 g
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