Heat the oil in a large nonstick frying pan. Saute
the onions over medium heat for 6 to 8 minutes or
until soft but not brown. Drain the onions in a
colander, reserving 2 tablespoons of the oil from the
pan.
Cook the potatoes in boiling water for 4 to 5 minutes
and drain in the colander. Beat the eggs in a large
bowl and stir in the onions and potatoes; add salt and
pepper to taste.
Heat the reserved oil over high heat in a heavy
nonstick pan or a well- seasoned cast iron skillet.
Add the egg mixture and cook for 2 minutes or until
the bottom is lightly browned. Place the pan in a
preheated 400-degree oven for 20 to 30 minutes, or
until the egg mixture is set. Invert the tortilla onto
a round platter. Cut into wedge-shaped slices and
serve with a salad.
NOTE: In Spain, a tortilla isn't the cornmeal flat
bread we think of, but a sort of omelet loaded with
onions and peppers. This is a popular item at tapas
bars, and an easy dinner to make after an evening of
celebrating.
Nutrients per Serving: 494 Calories, 15 g Protein, 59
g Carbohydrate, 23 g Fat, 5 g Saturated Fat, 411 mg
Cholesterol, 116 mg Sodium.
