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Potato & Onion Tortilla
Date added: January 24, 2008
This dish is perfect for lunch or dinner, served with a salad. It makes a great left-over snack as well.
- Servings: 6 change
- Calories per serving: 273
- Prep time: 10
- Cook time: 30
Ingredients
- 1 1/2 pound baking potatoes
- 4 tbsp olive oil
- 2 onion thinly sliced
- 6 eggs beaten
- 1/8 tsp salt
- 1/8 tsp pepper
Recipe Method
1. Slice the potatoes very thinly and toss them in a bowl with a little salt and pepper. Heat the oil in a medium-sized heavy skillet. Add the potatoes and fry them gently for 10 minutes, turning frequently until softened but not browned.
2. Add the onions and fry for a further 5 minutes without browning. Spread the potatoes and onions in an even layer in the skillet and turn the heat down as low as possible.
3. Pour over the eggs, cover and cook very gently for about 15 minutes until the eggs have set. (if the centre of the omelette is too wet, put the skillet under a moderate broiler to finish cooking.) Tip the tortilla onto a plate and serve either warm or cold.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 273 | 14% |
| Fat 14g | 22% |
| Cholesterol 215mg | 72% |
| Sodium 131mg | 5% |
| Carbohydrates 29g | 14% |
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