Picnic

Tortilla Espanola (Spanish Omelet) is for Side Dish.

Tortilla Espanola (Spanish Omelet) takes several minutes to prepare.

Tortilla Espanola (Spanish Omelet) takes several minutes to cook.

Tortilla Espanola (Spanish Omelet) makes 16 servings.

The ingredients for Tortilla Espanola (Spanish Omelet) are:

9 Large Eggs
5 lbs. Potatos (Large Diced)
Cooking spray

Here is how you make Tortilla Espanola (Spanish Omelet):

Break open eggs into a large bowl and beat until mixed.Dice potatoes into large dices. Spread diced potatoes on cookie sheet. Spray potatoes with cooking spray to help brown. Season to taste. Bake potatoes in the oven for 20 minutes or until cooked but still firm. If needed use the broil setting for additional browning.Spray a 12 inch frying pan with cooking spray and heat. Add the potatos to the eggs. Mix. Pour the mixture into the frying pan. Cook till a thin amount of liquid egg is left on the top. With a plate large enough to cover the frying pan, flip the omlete onto the plate out of the frying pan. Return the omlete to the frying pan plate side down. Cook till remaining egg is browned. remove to a serving dish. Cut like a pie.Makes 16 servings.Number of Servings: 16Recipe submitted by SparkPeople user JMBLEU.

The nutritional information for Tortilla Espanola (Spanish Omelet) is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 136.8

• Total Fat: 2.9 g
• Cholesterol: 121.1 mg
• Sodium: 35.9 mg
• Total Carbs: 24.9 g
• Dietary Fiber: 2.8 g
• Protein: 7.3 g

Tortilla Espanola (Spanish Omelet) is Spanish cuisine.