Lunch

Tortilla Espanola is for Lunch.

Tortilla Espanola takes several minutes to prepare.

Tortilla Espanola takes several minutes to cook.

Tortilla Espanola makes 16 servings.

The ingredients for Tortilla Espanola are:

7 large Egg, fresh, whole, raw
4 cup, chopped Onions, raw
1330 grams/9.5 cups Yellow potato diced
3 tbsp Extra Virgin Olive Oil

Here is how you make Tortilla Espanola:

Dice potatoes and Onions (about 5:4 ratio), boil in olive oil until soft. Drain contents, and while still hot mix in and combine with well beaten eggs. Pour entire mixture into heated, lightly oiled non-stick pan; bake over moderate heat until contents have just barely holding together; then flip into another heated, non-stick pan, cook over moderate heat until entire dish is firm. Slide out onto a plate.depending on size of skillets recipe may make 2 tortillas; serving size based on single large tortilla; adjust accordingly.Serving Size:?1/16th of Tortilla

The nutritional information for Tortilla Espanola is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 160.6

• Total Fat: 4.8 g
• Cholesterol: 81.4 mg
• Sodium: 32.3 mg
• Total Carbs: 25.2 g
• Dietary Fiber: 2.4 g
• Protein: 5.7 g

Tortilla Espanola is Spanish cuisine.

The dietary needs meet for Tortilla Espanola is Vegetarian