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    You are in: Home / Recipes / Spanish Egg Tortilla Recipe
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    Spanish Egg Tortilla

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    cookiedog's Note:

    A potato and egg omelet served at tapas bars. Posted for Zaar World Tour III.

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    Ingredients:

    Yield:

    wedges

    Units: US | Metric

    Spicy Tomato Sauce

    Tortilla

    Directions:

    1. 1
      Spicy Tomato Sauce: Heat oil in a small saucepan. Add onion and garlic; cook over medium heat for 10 minutes. Stir in tomatoes and red pepper; cover and cook for 20 minutes more. Let cool slightly, then puree in a blender or food processor; transfer to a serving bowl.
    2. 2
      Tortilla: Heat oil in a 7- or 8-inch skillet. Add onions and cook over low heat for 10 minutes; add potatoes to skillet.
    3. 3
      Season eggs with garlic salt and pepper; stir in cheese and add to skillet. Let cook for a few minutes, then carefully lift edges and tilt skillet so uncooked egg can run underneath. When eggs are almost set, carefully slide onto a plate. Cover with skillet and invert eggs back into skillet. Cook for a few minutes more or until cooked through.
    4. 4
      Sprinkle with parsley and cut into wedges. Serve warm or at room temperature.
    5. 5
      This dish is also great when wedges are topped with small spoonfuls of Spicy Tomato Sauce.

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    Ratings & Reviews:

    • on December 29, 2007

      Selected this for *Potluck Tag* as I love eggs and this treatment looked especially promising. The taste was magnificent well beyond the simplicity of the ingredients. As a time saver, I sauted the onions for both the sauce and tortilla at the same time adding a bit of smoked Spanish paprika. Loved the sauce and sopped up lots of it with pieces of bread. I did have some problems with the preparation of the tortilla. I used a 7-inch non stick skillet and allowed the tortilla to cook for 7 minutes and then set it under the broiler for an additional 2 minutes. Since it appeared firm, I began the process of turning it onto a plate to flip it. Alas, while the top and bottom were firm, the center was soft and the tortilla fell apart. :( I think using a slightly larger pan would work better in order for the heat to penetrate all the way through. Appearances aside, we loved the flavors and I will certainly try again. Thanks cookiedog.

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    • on June 16, 2007

      55

      We really enjoyed this and I will definitely make my eggs this way again. Loved the simplicity and the flavor of the sauce. I even forgot the cheese and it was still really good. Next time I need to make a bigger batch - but having one layer of potatoes across the bottom of the skillet was just right. Thanks for posting!

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

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    Nutritional Facts for Spanish Egg Tortilla

    Serving Size: 1 (1084 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 138.3
     
    Calories from Fat 75
    54%
    Total Fat 8.4 g
    12%
    Saturated Fat 3.0 g
    15%
    Cholesterol 116.8 mg
    38%
    Sodium 182.5 mg
    7%
    Total Carbohydrate 9.0 g
    3%
    Dietary Fiber 1.4 g
    5%
    Sugars 3.5 g
    14%
    Protein 7.1 g
    14%

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