Tortilla de Patatas
Ingredients2 tbsp (30 mL) olive oil
3/4 cup (175 mL) chopped onion
4 cups (1 L) yukon gold potatoes, peeled and cubed in 1/2 inch (1.5 cm) pieces
1/2 tsp (2 mL) salt
1/4 cup (50 mL) finely chopped sweet red pepper (optional)
1 tbsp (15 mL) finely chopped fresh parsley (optional)
DirectionsHeat oil in large non stick skillet over medium heat. Add onion; cook, stirring about 3 minutes. Add potatoes; cook until tender and golden, about 8 minutes. Season with salt. Which eggs in large bowl. Stir in onion/potato mixture, sweet pepper and parsley, if using. Pour egg mixture into skillet over medium heat; cook 1 minute. Reduce heat to low; cook until eggs are set in centre and lightly browned on bottom. Slide omelette onto large flat plate. Place another plate on top; flip to invert. Slide back into skillet; cook 2 to 3 minutes longer.
Oven Method: Pour potato/egg mixture into a 9 inch (23 cm) pie plate brushed well with olive oil. Bake in 325 F (160° C) oven for 35 minutes or until set in centre.
Makes: 6 servings
Preparation: 12 minutes
Cooking: 18 minutes
Nutrients per serving:Calories: 220
Protein: 9.0 g
Carbohydrate: 24.0 g
Fat: 10.0 g