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    You are in: Home / Recipes / Baked Tortilla Espanola Recipe
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    Baked Tortilla Espanola

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    0 mins

    30 mins

    Chef mariajane's Note:

    This is a recipe that I found in a magazine and thought that I'd share it with everyone. I haven't had a chance to try it yet, but intend to do so soon!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F heat oil and saffron in an 8-inch skillet over medium heat. Add potatoes, onions and garlic, and stir well. Gently press into an even layer with a spatula. Reduce heat to medium-low, cover, and cook for 10 minutes. Stir, season with salt and pepper, and press again. Cover, and cook for 10 minutes. Drain in a colander, reserving oil.
    2. 2
      Whisk together eggs, parsley, and thyme. Season with salt and pepper. Stir in potato mixture. Heat 2 tablespoons reserved oil in the skillet over medium heat. pour in egg mixture, and gently press into an even layer. Reduce heat to medum-low. Cook uncovered, for 2 minutes.
    3. 3
      Bake and set, about 5 minutes. Invert or serve from pan.

    Ratings & Reviews:

    • on July 06, 2011

      55

      Excellent recipe, although I just used eggs and potatoes cause I was a little short on the other stuff. I'm surprised it ended up so good.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Baked Tortilla Espanola

    Serving Size: 1 (203 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 413.0
     
    Calories from Fat 298
    72%
    Total Fat 33.1 g
    50%
    Saturated Fat 5.7 g
    28%
    Cholesterol 232.5 mg
    77%
    Sodium 98.2 mg
    4%
    Total Carbohydrate 19.9 g
    6%
    Dietary Fiber 2.2 g
    8%
    Sugars 2.1 g
    8%
    Protein 10.0 g
    20%

    The following items or measurements are not included:

    saffron strands

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