| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Spanish | Eggs, Spanish | 4 | Servings |
INGREDIENTS
| 4 | tb | Olive oil |
| 2 | lg | Onions; peeled & cut into thin slices |
| 2 | lb | Potatoes, peeled & cut into thin slices |
| 6 | Eggs | |
| Salt; to taste | ||
| Pepper; to taste |
INSTRUCTIONS
Heat the oil in a large nonstick frying pan. Saute the onions over medium heat for 6 to 8 minutes or until soft but not brown. Drain the onions in a colander, reserving 2 tablespoons of the oil from the pan. Cook the potatoes in boiling water for 4 to 5 minutes and drain in the colander. Beat the eggs in a large bowl and stir in the onions and potatoes; add salt and pepper to taste. Heat the reserved oil over high heat in a heavy nonstick pan or a well- seasoned cast iron skillet. Add the egg mixture and cook for 2 minutes or until the bottom is lightly browned. Place the pan in a preheated 400-degree oven for 20 to 30 minutes, or until the egg mixture is set. Invert the tortilla onto a round platter. Cut into wedge-shaped slices and serve with a salad. NOTE: In Spain, a tortilla isn't the cornmeal flat bread we think of, but a sort of omelet loaded with onions and peppers. This is a popular item at tapas bars, and an easy dinner to make after an evening of celebrating. Nutrients per Serving: 494 Calories, 15 g Protein, 59 g Carbohydrate, 23 g Fat, 5 g Saturated Fat, 411 mg Cholesterol, 116 mg Sodium. [THE WASHINGTON POST; January 2, 1991] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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