Tortilla Espanola

Adapted from CooksAid.com

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

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
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.
In a large bowl, whisk together eggs, oregano, thyme, pepper flakes, ¼ teaspoon salt, and pepper. Add potato mixture to eggs.
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.
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

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