Spanish

Tortilla Espanola (potato cake) is for Dinner.

Tortilla Espanola (potato cake) takes 15 minutes to prepare.

Tortilla Espanola (potato cake) takes 20 minutes to cook.

Tortilla Espanola (potato cake) makes 8 servings.

The ingredients for Tortilla Espanola (potato cake) are:

Serves 8

*Potato, raw, 6 large (3" to 4-1/4" dia.)
Egg, fresh, 5 large
Onions, raw, 1 medium (2-1/2" dia)
Salt, 1 dash
Pepper, black, 1 dash
Olive Oil, 0.3 cup

Here is how you make Tortilla Espanola (potato cake):

Peel potatoes and cut into slithers about 1/4"Put oil into frypan and heat, then add potatoes moving occassionally so they don't stick to the pan. After 5 minutes add chopped onion and continue frying until potatoes are cooked through (about 10 minutes) turn heat off.In a large bowl beat eggs, salt and pepper. Removed potato and onion mix from frypan leaving behind as much oil as possible and mix with eggs, mushing potatoes slightly into the eggs.Remove excess oil from frypan and return to a medium heatheat (there should be a thin coating of oil still on the pan), then add the mixture and cook on 1 side for about 6 - 8 minutes, moving occassionally so it doesn't stick to pan. To turn over, place a plate over the frypan lift and turn so that mixture is on plate, then slide back onto the frypan (raw side down) and cook for another 6 - 8 minutes until golden on both sides.Serves 8 either hot or coldNumber of Servings: 8Recipe submitted by SparkPeople user OFEDEOZ.

The nutritional information for Tortilla Espanola (potato cake) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 336.5

• Total Fat: 11.5 g
• Cholesterol: 132.8 mg
• Sodium: 75.8 mg
• Total Carbs: 49.9 g
• Dietary Fiber: 6.3 g
• Protein: 9.7 g

Tortilla Espanola (potato cake) is Spanish cuisine.