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Recipe of the day: Tortilla espanola

April 22, 2010

A cross between an omelet and a quiche, this classic Spanish dish is a cheap and easy way to spice up breakfast. The leftovers make a nice lunch served with a salad or cradled between slices of a hearty bread.

TORTILLA ESPANOLA



Start to finish: 30 minutes

Servings: 4

2 potatoes, peeled and finely diced
2 tablespoons extra-virgin olive oil, divided
1/2 cup finely diced yellow onion
1 clove garlic, minced
4 eggs
Salt and ground black pepper, to taste

Bring a large saucepan of water to a boil. Add the potatoes and blanch for 5 minutes. Drain and set aside.

In a large non-stick skillet over medium, heat 1 1/2 tablespoons of the oil. Add the onion and garlic and saute until soft, about 4 minutes. Set aside.

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In a medium bowl, lightly beat the eggs. Fold the onion mixture and potatoes into the eggs, then season with salt and pepper.

Heat the oven to broil.

Return the skillet to medium heat. Add the remaining 1/2 tablespoon of oil. Pour the egg mixture into the skillet and cook for 4 minutes. Transfer the skillet to the oven about 10 inches from the broiler. Broil for about 10 minutes, or until lightly browned on the top and the egg is set.

Nutrition information per serving (values are rounded to the nearest whole number): 197 calories; 99 calories from fat; 11 g fat (2 g saturated; 0 g trans fats); 180 mg cholesterol; 17 g carbohydrate; 9 g protein; 2 g fiber; 216 mg sodium.

(Recipe adapted from Jose Garces of Amada restaurant in Philadelphia)

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