Tortilla espaņola
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 219.1
- Total Fat: 15.2 g
- Cholesterol: 62.0 mg
- Sodium: 804.7 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 2.2 g
- Protein: 4.1 g
View full nutritional breakdown of Tortilla espaņola calories by ingredient
Introduction
Spanish omelet. Spanish omelet.Number of Servings: 6
Ingredients
potato raw, 590 gram(s)
Olive Oil, 6 tbsp
Egg, fresh, whole, raw, 2 large
Salt, 2 tsp
Tips
Make sure the frying pan is non stick. I keep one frying pan just for making this.
Directions
Peel ans slice potatoes. Leave to soak in salt water for half an hour.
Drain and squeeze water from the potato pieces, squeezing them tightly in the fist till all excess water is forced out.
Cook potato slowly in olive oil in a frying pan turning and breaking the pieces into small ones, until all potato is soft and a golden colour.
Break two eggs into a bowl and mix with fork until a fluffy mixture is obtained.
Add the cooked potato to the egg, mixing well and leave to stand for about 5 minutes.
Pour mixture into a heavy bottomed shallow (very non stick) frying pan. Cook over a medium to low heat.
Use a spatula to ensure the tart doesn't stick. When the underside smells about done use a plate to carefully slide the tortilla over so that the other side can cook.
When both sides are cooked and the whole tortilla is firm and golden brown, serve.
Serving Size: Makes 500g a 1/6th serving is 83g
Number of Servings: 6
Recipe submitted by SparkPeople user P0ACHER.
Drain and squeeze water from the potato pieces, squeezing them tightly in the fist till all excess water is forced out.
Cook potato slowly in olive oil in a frying pan turning and breaking the pieces into small ones, until all potato is soft and a golden colour.
Break two eggs into a bowl and mix with fork until a fluffy mixture is obtained.
Add the cooked potato to the egg, mixing well and leave to stand for about 5 minutes.
Pour mixture into a heavy bottomed shallow (very non stick) frying pan. Cook over a medium to low heat.
Use a spatula to ensure the tart doesn't stick. When the underside smells about done use a plate to carefully slide the tortilla over so that the other side can cook.
When both sides are cooked and the whole tortilla is firm and golden brown, serve.
Serving Size: Makes 500g a 1/6th serving is 83g
Number of Servings: 6
Recipe submitted by SparkPeople user P0ACHER.