Brunch

Tortilla Espa?ola is for Lunch.

Tortilla Espa?ola takes 15 minutes to prepare.

Tortilla Espa?ola takes 25 minutes to cook.

Tortilla Espa?ola makes 3 servings.

The ingredients for Tortilla Espa?ola are:

1 cup, chopped Onions, raw
2 clove Garlic
5.3 oz Idaho Potato, 1 medium
.5 tsp Salt
.5 cup, chopped Swiss Chard stems
.5 cup, chopped Swiss Chard leaves
1.5 tbsp Olive Oil
6 large Egg, fresh, whole, raw

Here is how you make Tortilla Espa?ola:

Place the potatoes, onions, garlic, chard stems and oil in a nonstick pan (approximately 10") over medium-high heat. Stir in the salt. Cover with a lid and stir occasionally until potatoes are soft, about 15 minutes. Place the shredded chard leaves on top of the potato-onion mixture and cover with a lid until it wilts, about 1 minute.Pour the beaten eggs evenly over the chard. Cover with a lid and let it cook on medium heat for 5 to 8 minutes, until the eggs are mostly cooked.Using a wide spatula, free the edges of the tortilla all the way around, then slide the tortilla onto a large plate, trying to keep the entire thing intact. Next, invert the pan over the tortilla on the plate, and using a dishtowel on the bottom of the pan, flip the tortilla back into the pan to cook the other side. Cover and cook for about 3 more minutes, until the eggs are set and cooked through. Serve immediately, with a pinch of salt to taste, and a side salad if you wish.Serving Size:?Makes three equal servings

The nutritional information for Tortilla Espa?ola is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 271.9

• Total Fat: 16.5 g
• Cholesterol: 372.0 mg
• Sodium: 635.9 mg
• Total Carbs: 17.1 g
• Dietary Fiber: 3.2 g
• Protein: 15.8 g

Tortilla Espa?ola is Spanish cuisine.

The dietary needs meet for Tortilla Espa?ola is Vegetarian