Recipe courtesy of Sandra Lee
Online Round 2 Recipe - Spanish Tortilla
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- Level: Easy
- Total: 21 min
- Prep: 5 min
- Inactive: 5 min
- Cook: 11 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 192
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 9 g
- Cholesterol
- 203 mg
- Sodium
- 375 mg
- Level: Easy
- Total: 21 min
- Prep: 5 min
- Inactive: 5 min
- Cook: 11 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 192
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 9 g
- Cholesterol
- 203 mg
- Sodium
- 375 mg
Ingredients
Topping:
Directions
- In a large bowl beat together the eggs and the milk. Season with salt and pepper, to taste.
- Preheat the oven to 350 degrees F.
- In an 8-inch nonstick oven-proof skillet add the canola oil and heat over medium heat. Add the potatoes, and then the egg mixture. Reduce the heat to medium-low. Cook, undisturbed, until almost completely set (center will still be loose), about 3 minutes. Put the skillet in the oven until set and slightly puffed, about 5 to 8 minutes. Remove from the oven to a cutting board and let cool for 5 minutes. Cut into wedges and transfer to a serving platter.
- Topping: In a small bowl, combine all of the ingredients and serve alongside the tortilla wedges.
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