Tortilla de Patatas

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Ingredients

Serves
6
-
+
Conversion
Metric
Imperial
2 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
6 eggs
1/4 cup (50 mL) finely chopped sweet red pepper (optional)
1 tbsp (15 mL) finely chopped fresh parsley (optional)
Nutritional Facts
Amount Per Serving
220 Calories
Protein
9g
Fat
10g
Carbohydrate
24g

Directions

Heat 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.

Preparation: 12 minutes

Cooking: 18 minutes