Ingredientes para Spanish Potato Omelet Tortilla
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Cómo preparar Spanish Potato Omelet Tortilla
- Heat 1/4 cup olive oil in a large (10-inch), oven-safe skillet over medium heat.
- Add 1.5 lbs peeled and thinly sliced potatoes. Season generously with salt and pepper.
- Cook, stirring occasionally, until potatoes are tender, about 20 minutes. Remove potatoes with a slotted spoon and set aside.
- Add remaining 1/4 cup olive oil to the skillet. Add 1 medium onion, thinly sliced, and 1 bell pepper (any color), thinly sliced. Cook, stirring occasionally, until softened, about 10 minutes.
- Add 2 cloves minced garlic and cook for another 2 minutes.
- Preheat oven to 375°F (190°C).
- Return potatoes to the skillet. Cook over medium-low heat, stirring gently with a spatula, for 5 minutes.
- In a large bowl, whisk together 6 large eggs and 2 tablespoons chopped fresh parsley. Season with salt and pepper to taste.
- Reduce heat to low. Pour the egg mixture evenly over the potatoes and vegetables.
- Gently shake the pan to distribute the eggs. Cook undisturbed for 5 minutes.
- Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the omelet is set and lightly golden brown.
- Remove from oven and let cool completely to room temperature before slicing into wedges.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
17g
Fat
24g
Carbs
8g
