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    • Tortilla Of Potato And Onions

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Eggs Frugal03 4 Servings

    INGREDIENTS

    1/2 lb Red potatoes, unpeeled and
    Cooked but still firm, and
    sliced
    1 Onion, sliced
    2 Garlic cloves, chopped
    3 T Olive oil
    6 Eggs
    Freshly-ground black pepper
    to taste
    Salt, to taste

    INSTRUCTIONS

    Heat a 10-inch non-stick frying pan and saute the potatoes, onion and
garlic in the oil. Beat the eggs with a bit of salt and pepper and
pour over the vegetables. Using a wooden spatula, raise the edge of
the omelet so the uncooked top can flow under the omelet. Cook for
about 5 minutes on medium heat. Place a plate over the top of the pan
and invert both plate and pan so the omelet comes out upside down.
Slide it back into the hot pan to cook the second side. Cook for  about
2 minutes more.  Comments: In Spain a tortilla is an omelet, turned
once in the pan,  then served in wedges like a pie. Any number of
fillings can be used  once you master the trick of turning the
tortilla.  Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the
06-10-1992  issue - The Springfield Union-News  Formatted for
MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net  07-10-1994  Recipe by: Jeff Smith  Converted by
MM_Buster v2.0l.

    A Message from our Provider:

    “Just when you thought it was safe to ignore God . . .”

    Nutrition (calculated from recipe ingredients)
    ----------------------------------------------
    Calories: 354
    Calories From Fat: 164
    Total Fat: 18.4g
    Cholesterol: 286.9mg
    Sodium: 271.3mg
    Potassium: 153.3mg
    Carbohydrates: 9.9g
    Fiber: 1.9g
    Sugar: 1.5g
    Protein: 13.2g


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