Tortilla de Patata (Spanish Potato Omlet)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 334.7
- Total Fat: 25.9 g
- Cholesterol: 140.8 mg
- Sodium: 98.4 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 2.6 g
- Protein: 7.4 g
View full nutritional breakdown of Tortilla de Patata (Spanish Potato Omlet) calories by ingredient
Introduction
A very common tapa in Spain A very common tapa in SpainNumber of Servings: 8
Ingredients
-
4 Jumbo Eggs
4 medium potatos
.5 cup Extra Light Olive Oil
.5 cup chopped Onion
4 Garlic Cloves, Minced
4 Slices of bacon
Directions
Makes 8 pie-slice servings
1. Cut bacon into small pieces and fry until brown in large skillet (with lid); add onion and garlic and saute until cooked.
2. Add olive oil
3. Peel and thinly slice potatoes (as though you are making potato chips) and add to heated olive oil. There should be only enough oil to cover the potatoes.
4. Add 2 teaspoons of sea salt, stir, and let potatoes and flavorings cook until potatoes are soft; do not let potatoes brown.
5. While cooking, scramble eggs in a large bowl.
6. Drain olive oil and add potato mixture to eggs.
7. There should be just enough egg to cover the potatoes.
8. Slide egg/potato mixture back into the pan and let cook over low heat (do not stir) for about 5 minutes.
9. using the underside of a cookie sheet, flip the tortilla in the pan (this is tricky, you have to do it quickly and carefully so as not to break it... It will be almost cake-like)
10. let finish cooking on the other side for another 5 to 10 minutes
You can add any type of flavorings like zucchini, spinach, sausage, more bacon, etc.
Number of Servings: 8
Recipe submitted by SparkPeople user NTVILLACAMPA.
1. Cut bacon into small pieces and fry until brown in large skillet (with lid); add onion and garlic and saute until cooked.
2. Add olive oil
3. Peel and thinly slice potatoes (as though you are making potato chips) and add to heated olive oil. There should be only enough oil to cover the potatoes.
4. Add 2 teaspoons of sea salt, stir, and let potatoes and flavorings cook until potatoes are soft; do not let potatoes brown.
5. While cooking, scramble eggs in a large bowl.
6. Drain olive oil and add potato mixture to eggs.
7. There should be just enough egg to cover the potatoes.
8. Slide egg/potato mixture back into the pan and let cook over low heat (do not stir) for about 5 minutes.
9. using the underside of a cookie sheet, flip the tortilla in the pan (this is tricky, you have to do it quickly and carefully so as not to break it... It will be almost cake-like)
10. let finish cooking on the other side for another 5 to 10 minutes
You can add any type of flavorings like zucchini, spinach, sausage, more bacon, etc.
Number of Servings: 8
Recipe submitted by SparkPeople user NTVILLACAMPA.