Nutrition Facts

Serving Size 160 g

(Approx. 8 Servings)

Amount Per Serving

Calories	230	Calories From Fat	100

% Daily Value*

Total Fat 12 g	18%

Saturated Fat 2.5 g	13%

Trans Fat 0.0 g

Cholesterol 160 mg	53%

Sodium 270 mg	11%

Total Carbohydrate 18 g	6%

Dietary Fiber 2 g	8%

Sugars 3 g

Protein	8 g

Vitamin A 4%	•	Iron 8%

Vitamin C 15%	•	Calcium 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Tortilla Española (Spanish Tortilla)

Prep Time

20 minutes

Cook Time

20 minutes

Total Time

40 minutes

Serves

8 People

Ingredients

Recipe makes 8 Servings

1 cup(s) olive oil

2 Lb Yukon Gold potatoes, peeled, quartered & sliced

1 medium white onion, sliced

1 Tsp kosher salt

8 large eggs, beaten

1 Tsp parsley, minced

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Instructions

Heat oil in an oven proof skillet on medium-high.

Add potatoes, onions and salt. Cook approximately 20 minutes, flipping potatoes occasionally, until tender but not yet browned. If oil begins to bubble, reduce heat.

Transfer potatoes and onions to a large bowl using slotted spoon.

Strain and reserve oil from pan and wipe out skillet with a paper towel.

Return skillet to heat and add in 3 tablespoons of strained oil.

Add eggs and parsley to potato mixture, stir once to combine, then pour into skillet.

Cook approximately 2 minutes, stirring constantly. When eggs begin to scramble, reduce heat and spread mixture evenly throughout pan.

Preheat broiler to high.

Continue to cook egg and potato mixture over medium-low heat 10 additional minutes, shaking pan occasionally to prevent sticking.

Place skillet under broiler and cook until top of tortilla has browned.

Remove from oven and carefully invert tortilla onto a large plate.

Rest at room temperature 20 minutes before slicing.