Potato and Onion Tortilla
- 1 cup olive oil
- 4 large potatoes, pared and sliced 1/8-inch thick
- 1 large onion, sliced thinly
- 8 eggs
- Salt and pepper
Potato and Onion Tortilla
Featured in the Honolulu Star-Advertiser on March 6, 2019.
Ingredients:
Directions:
- In a skillet on medium heat, add olive oil.
- Fry potato slices in batches until lightly browned; drain.
- Pour off, and reserve, all but 2 tablespoons of oil.
- Saute onion in the 2 tablespoons oil until lightly browned.
- In a large bowl, beat eggs; season with salt and pepper.
- Add potatoes and onions; let stand for few minutes.
- In a 10-inch non-stick skillet, heat 2 tablespoons of the reserved oil over medium high heat.
- Add egg mixture, spreading potatoes and onions evenly in pan.
- While cooking, lift edges of egg mixture, allowing uncooked egg to flow underneath.
- When bottom is lightly browned and top is partially set, invert onto a plate.
- Add more of the reserved oil to pan; slide omelet back into the pan and cook over low heat until lightly browned and set, about 10-12 minutes.
- Serve warm or at room temperature.
Serves 4.
Approximate Nutrient Analysis per serving (not including salt to taste):
770 calories, 50 g fat, 9 g saturated fat, 370 mg cholesterol, 150 mg sodium, 64 g carbohydrate, 6 g fiber, 5 g sugar, 18 g protein
