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Tortilla De Potato Recipe
|Vegetable oil||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Ground black pepper||To Taste|
|Onions||3 Large, finely chopped|
|Peeled thinly sliced potatoes||15 Cup (240 tbs)|
|Eggs||1 1⁄2 Dozen, beaten|
|Green peppers||3 Small, diced|
Serving size: Complete recipe
Calories 5270 Calories from Fat 2690
% Daily Value*
Total Fat 303 g466.2%
Saturated Fat 54.4 g272.2%
Trans Fat 0 g
Cholesterol 3349.8 mg
Sodium 1680 mg70%
Total Carbohydrates 527 g175.6%
Dietary Fiber 71.2 g284.7%
Sugars 69.4 g
Protein 159 g318%
Vitamin A 136.8% Vitamin C 1170.3%
Calcium 96.7% Iron 198.4%
*Based on a 2000 Calorie diet
Add 1/2 of onions, potatoes, green peppers, garlic, salt and pepper to each skillet.
Cover and cook over medium heat, stirring mixture occasionally to prevent sticking.
When potatoes are tender, in about 15 to 20 minutes, but not brown, remove and cool slightly.
Add cooled vegetable mixture to beaten eggs.
Clean out one skillet and add 3 tablespoons of remaining oil.
Heat and add one half of egg mixture; cook over medium heat until bottom becomes golden brown.
With spatula loosen omelet from pan.
Place a plate on top of pan and invert.
Free skillet of any bits of omelet that may have stuck.
Add a bit more oil, if necessary.
Slide omelet back into skillet and cook second side until golden.
Repeat with remaining oil and egg mixture.
Cut into wedges and serve at room temperature.
NOTE TO COOK: Make omelets at home up to 3 hours ahead and cut into wedges.
Do not refrigerate.
Carry to party on serving dish, well wrapped with foil or plastic.
Do not wrap tightly if omelets are still warm.