Spanish Egg Tortilla

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Spanish Egg Tortilla

Spanish Egg Tortilla
1/2 tbsp. Filippo Berio Extra Virgin Olive Oil
1/2 cup onion chopped
1 (4- oz.) red potato cooked and thinly sliced
4 eggs beaten
1/2 tsp. garlic salt
pepper to taste Freshly ground
3/4 cup Gruyère cheese shredded
fresh parsley chopped

Prep: 10 minutes Cook: 15 to 20 minutes Makes: 8 wedges

1. Heat oil in a 7- or 8-inch skillet. Add onions and cook over low heat for 10 minutes; add potatoes to skillet.
2. Season eggs with garlic salt and pepper; stir in cheese and add to skillet. Let cook for a few minutes, then carefully lift edges and tilt skillet so uncooked egg can run underneath.
3. When eggs are almost set, carefully slide onto a plate. Cover with skillet and invert eggs back into skillet. Cook for a few minutes more or until cooked through. Sprinkle with parsley and cut into wedges. Serve warm or at room temperature.
Tip: This dish is also great when wedges are topped with small spoonfuls of Spicy Tomato Sauce.
Nutritional Information:
110 calories, 7 g protein, 7 g total fat (3 g sat., 0 g trans), 4 g carbohydrate, 0 g fiber, 1 g sugar, 135 mg cholesterol, 135 mg sodium, 3 points


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Just worried if eggs are safe to eat with all the recalls.

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