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Tortilla Espanola

Nutrition Facts

Serving Size ½ of recipe
Calories 332
Total Fat 11 g
Saturated Fat 3 g
Sodium 256 mg
Total Carbohydrate 43 g
Dietary Fiber 4.5 g
Protein 14 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Olive oil 1 tablespoon
Baby red potatoes, thinly sliced 6
Small white onion, thinly sliced 1
Salt ¼ + ¼ teaspoon
Freshly ground pepper to taste
Large eggs 6
Dried oregano 1 teaspoon
Dried thyme 1 teaspoon
Dried red pepper flakes ¼ teaspoon
Cooking spray
Directions
  1. 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.
  2. In a large bowl, whisk together eggs, oregano, thyme, pepper flakes, ¼ teaspoon salt, and pepper. Add potato mixture to eggs.
  3. 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.
  4. 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