4 tbsp olive oil
2 large onions, peeled & cut into thin sl
2 lb potatoes, peeled & cut into thin sl, ices
6 eggs
1 salt, to taste
1 pepper, to taste
A Recipe for
Tortilla Espanola (Spanish Omelet)
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
| Author Unknown |
The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
This Recipe for Tortilla Espanola (Spanish Omelet) is one of thousands in the Recipes-to-go Egg Cookbook.
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
If you enjoy this Tortilla Espanola (Spanish Omelet) Recipe - you should enjoy the recipe collections you can find on the websites below:
Welcome to the Church of the Holy Cabbage. Lettuce pray. |
| Author Unknown |
Eat little, sleep sound. |
| Iranian Proverb |
This is a recipe for Tortilla Espanola (Spanish Omelet) from the recipe cookbook of Recipes-to-go (Egg)
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet van Horne |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
Mothers, food, love, and career, the four major guilt groups. |
| Cathy Guisewite |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
If you want to make an apple pie from scratch, you must first create the universe. |
| Carl Sagan |
Heat the oil in a large nonstick frying pan. Saute the onions over
medium heat for 6 to 8 minutes or until soft but not brown. Drain the
onions in a colander, reserving 2 tablespoons of the oil from the pan.
Cook the potatoes in boiling water for 4 to 5 minutes and drain in the
colander. Beat the eggs in a large bowl and stir in the onions and
potatoes; add salt and pepper to taste.
Heat the reserved oil over high heat in a heavy nonstick pan or a
well- seasoned cast iron skillet. Add the egg mixture and cook for 2
minutes or until the bottom is lightly browned. Place the pan in a
preheated 400-degree oven for 20 to 30 minutes, or until the egg
mixture is set. Invert the tortilla onto a round platter. Cut into
wedge-shaped slices and serve with a salad.
NOTE: In Spain, a tortilla isn't the cornmeal flat bread we think
of, but a sort of omelet loaded with onions and peppers. This is a
popular item at tapas bars, and an easy dinner to make after an
evening of celebrating.
Nutrients per Serving: 494 Calories, 15 g Protein, 59 g Carbohydrate,
23 g Fat, 5 g Saturated Fat, 411 mg Cholesterol, 116 mg Sodium.
[THE WASHINGTON POST; January 2, 1991]
Serves: 4
Tortilla Espanola (Spanish Omelet) Recipe brought to you by Recipes To-Go