1/1 Photo of Tortilla Espanola
Aunt Cookie's Note:
This recipe is an adoptee from the RecipeZaar account, and I haven't tried it yet. I will repost here when I have tried the recipe. I won't change the recipe, though...it seems that people like it the way it is.
My Private Note
Units: US | Metric
- 1Slice potatoes thinly.
- 2Add olive oil to a deep 10" frying pan, add potatoes, chopped garlic, and red or white chopped onions.
- 3Make sure there is enough oil to cover potatoes.
- 4Saute uncovered until the potatoes are soft, but not brown.
- 5Drain oil.
- 6Save a couple tablespoons, discard the rest.
- 7A little before the potatoes are cooked, mix the eggs and milk.
- 8When potatoes are cooked and drained, add them to the eggs and milk mixture.
- 9Let sit for 10-15 minutes.
- 10Season mixture with a bit of salt and lots of black pepper.
- 11Heat a 10" non-stick frying and add the two tablespoons of olive oil.
- 12Add the potato and egg mixture and cook on low heat until the egg is set (fork will come out clean if inserted).
- 13Flip the tortilla using the lid of a large pan: Place lid over the frying pan; turn pan over; slide the tortilla cooked side up back onto the frying pan to finish cooking, just a couple of minutes longer.
- 14Remove from heat and let tortilla rest for 15 minutes before serving.
- 15May be served warm or at room temperature.
- 16Serve in pie like slices or cut into cubes if serving it to a larger crowd.
- 17Note: rather than flipping the tortilla you can cook on top of the stove until the egg is set on the bottom and then transfer the pan to a 400 degree oven to finish.
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Nutritional Facts for Tortilla Espanola
Serving Size: 1 (167 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 183.4
- Calories from Fat 36
- Total Fat 4.0 g
- Saturated Fat 1.2 g
- Cholesterol 159.1 mg
- Sodium 64.1 mg
- Total Carbohydrate 29.0 g
- Dietary Fiber 3.6 g
- Sugars 1.8 g
- Protein 8.1 g