Potato and Onion Tortilla

Featured in the Honolulu Star-Advertiser on March 6, 2019.

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Ingredients:

Potato and Onion Tortilla

  • 1 cup olive oil
  • 4 large potatoes, pared and sliced 1/8-inch thick
  • 1 large onion, sliced thinly
  • 8 eggs
  • Salt and pepper

Directions:

In a skillet on medium heat, add olive oil. Fry potato slices in batches until lightly browned; drain. Pour off, and reserve, all but 2 tablespoons of oil. Saute onion in the 2 tablespoons oil until lightly browned. In a large bowl, beat eggs; season with salt and pepper. Add potatoes and onions; let stand for few minutes.

In a 10-inch non-stick skillet, heat 2 tablespoons of the reserved oil over medium high heat. Add egg mixture, spreading potatoes and onions evenly in pan. While cooking, lift edges of egg mixture, allowing uncooked egg to flow underneath. When bottom is lightly browned and top is partially set, invert onto a plate. Add more of the reserved oil to pan; slide omelet back into the pan and cook over low heat until lightly browned and set, about 10-12 minutes. Serve warm or at room temperature.

Serves 4.

Approximate Nutrient Analysis per serving (not including salt to taste):
770 calories, 50 g fat, 9 g saturated fat, 370 mg cholesterol, 150 mg sodium, 64 g carbohydrate, 6 g fiber, 5 g sugar, 18 g protein

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