| 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.
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Nutrition (calculated from recipe ingredients)
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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