Spanish Tortilla (Potato Omelet)
Source of Recipe
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Recipe Introduction
makes 16 servings
List of Ingredients
olive oil cooking spray
1 tablespoon olive oil
2 pounds russet potatoes, peeled and diced 2 medium white onions,
thinly
sliced
3 large cloves garlic, minced
2 tablespoons chopped flat-leaf parsley freshly ground pepper 1/2
teaspoon salt (optional)
1 1/2 cups liquid egg substitute or 6 large eggs, well beaten Recipe
Lightly
coat a 10-inch nonstick ovenproof skillet with cooking spray. Add olive
oil and place over medium-low heat. Add the potatoes and onion;
cooking,
stirring frequently, until potatoes are tender and onion is golden
brown. Stir in the garlic, parsley, pepper, and salt (if using). Cook,
stirring, for another 5 mins. Transfer potato mixture to a large bowl.
Mix in egg substitute. Preheat the broiler.Wipe out skillet with paper
towels and recoat the skillet with cooking spray. Add potato-egg
mixture
to the skillet and cook over low heat, pressing the potatoes down with
a
pancake turner so that they are completely covered by the egg. Cook,
covered, until the egg on the sides of skillet is slightly brown and
egg
mixture starts to set, about 10 mins. Place under the broiler until
center of omelet is cooked through and the top is golden brown, about 3
to 5 mins.Carefully invert tortilla onto a large serving dish and cool
to room temp. Cut into very small wedges or 1 1/2-inch squares to pick
up with a toothpick.Per serving: 70 cals (12% cals from fat), 4 g
protein, 1 g total fat (0.1 g sat fat), 12 g carbs, 1 g dietary fiber,
0
chol, 51 mg sodium Diabetic exchanges: 1 carb (bread/starch)
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