Tortilla De Patatas
Serves
6
Prep Time
12 min
Cook Time
20 min
Print RecipeIngredients
- 2 tbsp (30 mL) olive oil
- ¾ cup (175 mL) chopped onion
- 4 cups (1 L) peeled and cubed Yukon Gold potatoes (cut in 1/2 inch/1.5 cm cubes)
- ½ tsp (2.5 mL) salt
- 6 eggs
- ¼ cup (60 mL) finely chopped sweet red pepper (optional)
- 1 tbsp (15 mL) finely chopped parsley (optional)
Instructions
- Step 1
Heat oil in large non-stick skillet over medium heat. Add onion; cook, stirring frequently, for about 3 minutes. Add potatoes; cook, stirring occasionally, until tender and golden, about 8 minutes. Season with salt.
- Step 2
Whisk eggs in large bowl. Stir in onion/potato mixture, red pepper and parsley, if using. Pour egg mixture into skillet over medium heat; cook for 1 minute. Reduce heat to low; cook until eggs are set in centre and lightly browned on bottom. Slide omelette onto large flat plate. Place another plate on top; flip to invert omelette.
- Step 3
Slide omelette back into skillet; cook for 2 to 3 minutes longer.
Tips
To make in the oven: Pour potato/egg mixture into a 9-inch (23 cm) pie plate brushed well with olive oil. Bake in preheated 325°F (160°C) oven until set in centre, about 35 minutes.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 217 |
| Fat | 10 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Carbohydrate | 23 g |
| Fibre | 2 g |
| Sugars | 1 g |
| Protein | 9 g |
| Sodium | 270 mg |
