Spanish Tortilla
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 151 |
| pro | 6 g |
| total fat | 9 g |
| sat. fat | 2 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 140 mg |
| sodium | 192 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 4 |
| vit A | 5 |
| vit C | 7 |
| folate | 12 |
A Spanish tortilla is a delicious thick “cake” of fried potatoes, eggs and onions, which is similar to a frittata. After cooking, cut it into wedges to serve as a main course or cut it into squares to serve with toothpicks as hors d'oeuvres.
Ingredients
- 2 potatoes, (about 1 lb/500g)
- 3 tbsp vegetable oil
- 2 onions, thinly sliced
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 pinch cayenne pepper
- 6 eggs, beaten
Preparation
Peel potatoes. Cut in half lengthwise; thinly slice crosswise.
In 10-inch (25 cm) nonstick ovenproof skillet, heat oil over medium-high heat; cook potatoes, onions, garlic, salt, pepper and cayenne, stirring occasionally, for about 20 minutes or until potatoes are tender and onions are light golden.
Smooth top. Pour eggs over mixture; cook over medium-low heat for 20 minutes or until set around edge.
Broil, about 6 inches (15 cm) from heat, for about 2 minutes or until golden and eggs are completely set. Loosen edge. Let stand for 3 minutes. Invert onto plate; invert again onto another plate so top side is up. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.)
In 10-inch (25 cm) nonstick ovenproof skillet, heat oil over medium-high heat; cook potatoes, onions, garlic, salt, pepper and cayenne, stirring occasionally, for about 20 minutes or until potatoes are tender and onions are light golden.
Smooth top. Pour eggs over mixture; cook over medium-low heat for 20 minutes or until set around edge.
Broil, about 6 inches (15 cm) from heat, for about 2 minutes or until golden and eggs are completely set. Loosen edge. Let stand for 3 minutes. Invert onto plate; invert again onto another plate so top side is up. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.)
Additional information : Tip: To ovenproof a skillet, wrap handle in heavy-duty foil.
Source : Canadian Living Magazine: March 2008
- Keywords : Vegetarian; Main Course; Potatoes; Eggs; Skillet; Broil; Make-Ahead; Onions;
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