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    You are in: Home / Recipes / Spanish Tortilla With Vidalia Onions & Ham Recipe
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    Spanish Tortilla With Vidalia Onions & Ham

    Spanish Tortilla With Vidalia Onions & Ham. Photo by Cookin' for 3

    1/1 Photo of Spanish Tortilla With Vidalia Onions & Ham

    Total Time:

    Prep Time:

    Cook Time:

    46 mins

    6 mins

    40 mins

    Cookin' for 3's Note:

    I've learned how to make this simple but yet very tasty recipe from my Spanish Father. It may be eaten at anytime of the day. Note: The smaller the pot the better one can flip over. I've also made a few changes to make it easier and less time consuming for the working parents.

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    Units: US | Metric


    1. 1
      Make sure cooking oil is hot enough before you toss the frozen diced hash brown potatoes (Med-High). Remove from pan and set aside on paper towels once they are light brown in color as it needs to drain thoroughly.
    2. 2
      In the meantime, that the hash brown are cooking begin to cut the onions either in slices or cubed and place them in a microwaveable dish with the butter and cook for 6-7 mins or until the onions are a translucent color. Please add by minute increments if necessary, for the onions.
    3. 3
      In a nice size bowl, beat the eggs, milk and salt.
    4. 4
      Spray the pan (I use a 3qt size).
    5. 5
      Place all the ingredients together plus the ham.
    6. 6
      Cook on Low-Medium and cover until the egg have thicken and same can be flipped over to a plate and back to the pot for the other side to cook and get a nice golden color.
    7. 7
      Add a sprig of Parsley or Cilantro for presentation/decoration.

    Ratings & Reviews:


    Nutritional Facts for Spanish Tortilla With Vidalia Onions & Ham

    Serving Size: 1 (141 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 216.4
    Calories from Fat 97
    Total Fat 10.8 g
    Saturated Fat 4.7 g
    Cholesterol 233.4 mg
    Sodium 381.1 mg
    Total Carbohydrate 16.9 g
    Dietary Fiber 1.4 g
    Sugars 1.4 g
    Protein 12.7 g

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