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    You are in: Home / Recipes / Tortilla Espanola (Spanish -Style Potato Omelet) Recipe
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    Tortilla Espanola (Spanish -Style Potato Omelet)

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Lakerdog2's Note:

    From the Culinary Institute of America. There are a few of these recipes on Zaar, but this one is a little different containing bell peppers and cilantro. UPDATE.. Finally got around to making this, used half egg beaters, and half eggs. Added chopped spinach and ham. I used less oil as well. It was DELISH! Ate the leftovers for lunch cold, and it was even better!

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    Serves: 8



    Units: US | Metric


    1. 1
      In a large non stick skillet, heat 2 tbsp of the olive oil. Add onions and bell peppers and cook 3-5 minutes. Add potatoes and mix well. Add salt and cover pan. Cook over low heat until the potatoes are tender, 12-15 minutes. Stir ingredients every 3-4 minutes to prevent sticking. Once potato mixture is cooked, remove from heat and cool for 5 minutes.
    2. 2
      In a large bowl, whisk the eggs with the cilantro. Add vegetable/potato mixture and stir until combined.
    3. 3
      Add remaining oil to pan and heat until smoking. Add egg mixture to pan, lower heat and cook without stirring until eggs begin to set. When the omelet starts to turn golden brown on the bottom, turn the omelet over. Cook until the second side develops the same color. If necessary, divide the oil and egg mixture into 2 pans.
    4. 4
      Serve very hot, warm, or at room temperature.

    Ratings & Reviews:


    Nutritional Facts for Tortilla Espanola (Spanish -Style Potato Omelet)

    Serving Size: 1 (189 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 251.0
    Calories from Fat 150
    Total Fat 16.7 g
    Saturated Fat 4.0 g
    Cholesterol 423.0 mg
    Sodium 579.8 mg
    Total Carbohydrate 11.0 g
    Dietary Fiber 1.4 g
    Sugars 2.6 g
    Protein 13.7 g

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