Tortilla Espanola
Adapted from CooksAid.com
Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 332 |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Sodium | 256 mg |
| Total Carbohydrate | 43 g |
| Dietary Fiber | 4.5 g |
| Protein | 14 g |
Ingredients and Preparation TOP
| Ingredients | Measures |
|---|
| Olive oil | 1 tablespoon |
| Baby red potatoes, thinly sliced | 6 |
| Small white onion, thinly sliced | 1 |
| Salt | ¼ + ¼ teaspoon |
| Freshly ground pepper to taste |
| Large eggs | 6 |
| Dried oregano | 1 teaspoon |
| Dried thyme | 1 teaspoon |
| Dried red pepper flakes | ¼ teaspoon |
| Cooking spray |
- Directions
- Heat oil in a 12-inch pan over medium heat. Layer potatoes and onion in pan, season with ¼ teaspoon salt and pepper, and cover. Cook, stirring every couple of minutes, until potatoes are cooked, about 15-20 minutes. Remove from heat and cool 5 minutes.
- In a large bowl, whisk together eggs, oregano, thyme, pepper flakes, ¼ teaspoon salt, and pepper. Add potato mixture to eggs.
- Wipe pan clean, coat generously with cooking spray, and warm over medium-low heat. Pour egg and potato mixture into pan, cover, and cook until eggs are set, about 10 minutes.
- Slice into wedges and serve.
Exchanges
2.5 starches; 1.5 medium fat meat substitutes; 0.5 vegetable
Side Suggestions: Mixed Green Salad
Side Suggestions: Crusty Bread