This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"All happiness depends on a leisurely breakfast." -John Gunther
This dish is great right out of the oven but is even better the next day after it has chilled. This is the most common way that it is served in Spain and can be found all over the country in Tapas bars. Because the tortilla is made with eggs, be careful to keep it well chilled before serving.
The word tortilla comes from the latin root word torte which means cake. The flat unleavened bread (cake) that we know as a tortilla is the accompaniment for (or major ingredient of) many Mexican recipes.
The tortilla that is served in Spain is a baked omelet (cake="torta") usually made with potatoes. It is mildly spiced and often served at room temperature.
Servings: 4 | Serving size: 1/4 pie
Cooking Time: 45 Minutes
This recipe can be multiplied by 2 but requires a larger skillet. This recipe keeps well for about 24 - 48 hours. Good both cold and hot.
Place a roasting pan in the oven and preheat to 375°F.
When the oven is hot add 2 teaspoons of the olive oil to the pan and swirl to coat well.
Add the potatoes and roast for 30 to 40 minutes until soft but not falling apart. Stir occasionally.
While the potatoes are roasting place 2 teaspoons olive oil in a large skillet over medium high heat.
Add the onions and cook until caramelized – about 25 to 30 minutes. Stir frequently and adjust the heat so that the onions brown but do not burn.
When the potatoes are done place in a large mixing bowl and let cool for about 10 minutes.
Using a large fork or potato masher gently crush the potatoes but do not over mash.
Whisk the eggs until well blended and add to the bowl with the potatoes.
Add the caramelized onions and salt and gently fold into the crushed potatoes.
Let stand for 10 minutes.
Heat the olive oil in a 10 inch skillet over high heat and add the egg, onion and potato mixture.
Reduce the heat to medium and cook for 7 to 10 minutes until the center of the tortilla appears mostly set.
Place a plate on top of the pan and using one hand to hold the plate to the pan invert the pan so that the tortilla is on the plate.
Slide the tortilla back into the pan with the cooked side up. Cook the other side of the tortilla for another 7 minutes until the tortilla is set.
Serving size: 1/4 pie
|Calories 233||Calories from Fat 99|
|% Daily Value|
|Total Fat 11g||14%|
|Saturated Fat 3g||13%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 24g||9%|
|Dietary Fiber 2g||8%|
|Vitamin K 5mcg|