ADVERTISEMENT
Tortilla Arcos de la Frontera
Tortilla Arcos de la Frontera
0 Reviews
From: EatingWell Magazine, September/October 1992
A Spanish tortilla is a dense, moist omelet, usually made with potatoes. Serve alongside roasted red peppers drizzled with sherry vinegar
- By: EatingWell Test Kitchen
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 1 tablespoon extra-virgin olive oil
- 4 all-purpose potatoes, (about 1½ pounds), peeled and cut in ⅛-inch-thick slices
- 2 Cubanelle (sweet frying) peppers, cored, seeded, and thinly sliced
- 1 onion, thinly sliced
- ¾ teaspoon salt
- Freshly ground pepper, to taste
- 3 large eggs
- 3 large egg whites
Preparation
-
Active
-
Ready In
- Heat 1½ teaspoons oil in a large nonstick skillet over medium-low heat. Add potatoes, peppers and onions. Season with ½ teaspoon of the salt and a generous grinding of pepper. Cover and cook for 15 minutes, turning the vegetables occasionally, until potatoes are tender and lightly browned. Set aside to cool slightly.
- Beat eggs, egg whites, ¼ teaspoon salt and a generous grinding of black pepper in a large bowl with a whisk or a fork. Add the cooled potato mixture and mix to thoroughly coat the vegetables with eggs. Wipe the skillet clean.
- Pour the remaining 1½ teaspoons oil into the skillet and heat over medium heat. Add the egg mixture, spreading the vegetables evenly across the pan. Cook for 4 to 5 minutes until the underside is browned. (It should be slightly soft in the center.) Invert a large plate over the pan and turn out the tortilla onto the plate. Slide the tortilla back into the skillet. Cook for 2 to 3 more minutes, or until the underside is brown. The tortilla should be firm but still moist. Transfer to a serving plate and and let stand a minute or two before cutting into wedges. Serve hot or at room temperature.
- Per serving: 172 calories; 5 g fat(1 g sat); 3 g fiber; 25 g carbohydrates; 7 g protein; 37 mcg folate; 93 mg cholesterol; 3 g sugars; 0 g added sugars; 911 IU vitamin A; 41 mg vitamin C; 30 mg calcium; 1 mg iron; 361 mg sodium; 491 mg potassium
- Nutrition Bonus: Vitamin C (68% daily value)
- Carbohydrate Servings: 1½
- Exchanges: 1½ starch, 1 vegetable, 1 fat
