Tortilla espaņola
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Tortilla espaņola calories by ingredient
Introduction
A lighter version (original one cooks the potatos with olive oil, in this one you boil them. It changes a bit the flavor and consistency but is much lighter and still delicious). A lighter version (original one cooks the potatos with olive oil, in this one you boil them. It changes a bit the flavor and consistency but is much lighter and still delicious).Number of Servings: 8
Ingredients
-
8 eggs
1 kg. potato (8 medium)
3 garlic cloves
4 tbsp olive oil
Tips
Can be served hot or cold with a big salad.
Traditionally is cut in squares.
Directions
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