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Tortilla Espanola

June 10, 2008 - 7:30am
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Tortilla Espanola

Nutrition Facts

Serving Size½ of recipe
Total Fat11 g
Saturated Fat 3 g
Sodium 256 mg
Total Carbohydrate 43 g
Dietary Fiber 4.5 g
Protein 14 g

Servings and Times


Ingredients and Preparation

Olive oil1 tablespoon
Baby red potatoes, thinly sliced6
Small white onion, thinly sliced1
Salt¼ + ¼ teaspoon
Freshly ground pepper to taste
Large eggs6
Dried oregano1 teaspoon
Dried thyme1 teaspoon
Dried red pepper flakes¼ teaspoon
Cooking spray
  1. Directions
  2. 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.
  3. In a large bowl, whisk together eggs, oregano, thyme, pepper flakes, ¼ teaspoon salt, and pepper. Add potato mixture to eggs.
  4. 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.
  5. Slice into wedges and serve.

2.5 starches; 1.5 medium fat meat substitutes; 0.5 vegetable

Side Suggestions: Mixed Green Salad

Side Suggestions: Crusty Bread

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

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