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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: March 2008
MethodPeel 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.)
Nutritional facts Per each of 8 servings: about
- Sodium 192 mg
- Protein 6 g
- Calories 151.0
- Total fat 9 g
- Cholesterol 140 mg
- Saturated fat 2 g
- Total carbohydrate 12 g
- Iron 4.0
- Folate 12.0
- Calcium 3.0
- Vitamin A 5.0
- Vitamin C 7.0