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Spanish Tortilla

James Carrier
Yield Makes 4 servings
A Spanish tortilla is an omelet filled with potatoes and onions and served as a main dish.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion (about 8 oz.), peeled, halved, and thinly sliced crosswise
  • 2 pounds thin-skinned potatoes, peeled and sliced into 1/8-inch-thick rounds
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 5 large eggs

Nutrition Information

  • calories 338
  • caloriesfromfat 35 %
  • protein 12 g
  • fat 13 g
  • satfat 2.9 g
  • carbohydrate 42 g
  • fiber 4.3 g
  • sodium 532 mg
  • cholesterol 266 mg

How to Make It

  1. Pour olive oil into a 10- to 12-inch nonstick ovenproof frying pan over medium-high heat; when hot, add onion and stir often until limp, about 5 minutes. Add potatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mix to coat. Add 1/3 cup water and bring to a boil; reduce heat to medium, cover, and cook until potatoes are tender when pierced, about 10 minutes. If any liquid remains in pan, boil, uncovered, until evaporated, 1 to 2 minutes.

  2. Meanwhile, in a large bowl, beat eggs with 1/4 teaspoon salt and 1/4 teaspoon pepper to blend. Add potato mixture and mix gently. Place unwashed frying pan over medium-high heat; when hot, pour in egg mixture. Reduce heat to medium-low and cook until eggs begin to set and bottom is lightly browned, 5 to 8 minutes.

  3. Transfer pan to oven and broil tortilla about 6 inches from heat until top is set, 3 to 5 minutes. Run a spatula between tortilla and pan to loosen; invert tortilla onto a plate. Cut into wedges and serve warm or at room temperature.