When you think about a Tortilla Española or the Spanish Omelet, you don’t particularly think about how nutritious it is. But learning how to make it (in the midst of Hurricane Sandy) with my good friend Monica, I realized it wasn’t so bad after all!
- 6 small potatoes (red potatoes are best)
- 1 medium onion
- 7 medium eggs
- 1/3 cup of olive oil
- Salt & Pepper to taste
Step 1: Peel potatoes. A key to making a patata is to cut or rather “scoop” the potatoes into thin, irregular pieces so they become soft while cooking. Chop onion into ½ inch pieces. Step 1 ½: Place olive oil, onion and potatoes into a 9" saucepan. Cook at medium temperature for 30 minutes or until potatoes are cooked.
Step 2: Batter eggs with salt and pepper. Add potato mix to eggs, but leaving the extra olive oil out. This helps reduce the fat by at least half. Optional: add diced peppers for sweeter taste and more color.
Step 3: In the same saucepan, add egg and potato mix. Make sure that the pan is evenly coated with olive oil so it doesn’t stick. Cook for 10 minutes at medium to low temperature. When you see that the corners are cooked and slightly browned, you turn it over (like an omelet) by using a big plate. Then slide it back into the saucepan to cook the other side- 4 minutes should be enough.
Step 4: The tortilla can be displayed on a cutting board. You can serve it with pico de gallo, baguette, or alone! It can also be a great meal, especially for a hearty breakfast.
Nutrition facts are based on 8 servings (just cut it like a pizza): 198 calories, 7.6 grams of protein, 8 grams of fat.
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