• 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.

    Exchanges2.5 starches; 1.5 medium fat meat substitutes; 0.5 vegetable

    Side Suggestions: Mixed Green Salad

    Side Suggestions: Crusty Bread

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