Tortilla Espanola
En Español (Spanish Version)

Nutrition Facts
Serving Size½ of recipeCalories332Total Fat11 gSaturated Fat3 gSodium256 mgTotal Carbohydrate43 gDietary Fiber4.5 gProtein14 g
Servings and Times
Ingredients and Preparation
IngredientsMeasuresOlive oil1 tablespoonBaby red potatoes, thinly sliced6Small white onion, thinly sliced1Salt¼ + ¼ teaspoonFreshly ground pepper to tasteLarge eggs6Dried oregano1 teaspoonDried thyme1 teaspoonDried red pepper flakes¼ teaspoonCooking spray
  • Directions
  • Heat oil in a 12-inch pan over medium heat. Layer potatoes and onion in pan, season with ¼ teaspoon salt and pepper, and cover. Cook, stirring every couple of minutes, until potatoes are cooked, about 15-20 minutes. Remove from heat and cool 5 minutes.
  • In a large bowl, whisk together eggs, oregano, thyme, pepper flakes, ¼ teaspoon salt, and pepper. Add potato mixture to eggs.
  • Wipe pan clean, coat generously with cooking spray, and warm over medium-low heat. Pour egg and potato mixture into pan, cover, and cook until eggs are set, about 10 minutes.
  • Slice into wedges and serve.

  • Exchanges
    2.5 starches; 1.5 medium fat meat substitutes; 0.5 vegetable

    Side Suggestions: Mixed Green Salad

    Side Suggestions: Crusty Bread

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