Breakfast

Spanish Egg Tortilla is for Breakfast.

Spanish Egg Tortilla takes several minutes to prepare.

Spanish Egg Tortilla takes several minutes to cook.

Spanish Egg Tortilla makes 6 servings.

The ingredients for Spanish Egg Tortilla are:

3 medium potatoes, thickly sliced (1/4 inch)
1 large onion (chopped)
6 egg whites
2 whole eggs
3 Tbl olive oil
Salt and pepper to taste

Here is how you make Spanish Egg Tortilla:

6 servingsHeat 2 Tbl olive oil in a 7- or 8-inch nonstick skillet till very hot. Add sliced potatoes and fry. Do not turn or stir for about 5 minutes. Cook until lightly browned, turning and stirring occasionally, about 10-15 minutes. While potatoes are cooking, heat 1 Tbl olive oil in another skillet and cook the chopped onion till it starts to brown lightly. When onions are cooked, add to potatoes, stir, cover and cook until the potatoes are cooked through. In a medium-size mixing bowl, beat egg whites and whole eggs to combine. Drain the oil from the potato and onion mixture, add to the egg mixture, and stir to combine thoroughly. Using the same skillet, with enough oil remaining to prevent sticking, cook the egg, potato, and onion over low heat till almost cooked through. Finish cooking under the broiler to set the top (about 6" from the heating element). Slice into wedges and serve with toast.Number of Servings: 6Recipe submitted by SparkPeople user SARALEIGHM.

The nutritional information for Spanish Egg Tortilla is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 160.2

• Total Fat: 8.5 g
• Cholesterol: 70.8 mg
• Sodium: 464.4 mg
• Total Carbs: 15.4 g
• Dietary Fiber: 2.0 g
• Protein: 8.4 g

Spanish Egg Tortilla is Spanish cuisine.