Spanish Egg Tortilla
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Spanish Egg Tortilla
Spanish Egg Tortilla
1/2 tbsp. extra virgin olive oil
1/2 cup chopped onion
1 (4-oz.) red potato, cooked and thinly sliced
4 eggs, beaten
1/2 tsp. garlic salt
Freshly ground pepper to taste
3/4 cup shredded Gruyère cheese
Chopped fresh parsley

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