Spanish Tortilla Cake

Name: Spanish Tortilla Cake
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
Cuisine: european
Ingredients: 3 tablespoons olive oil; 1 large onion, thinly sliced; 1 tablespoon minced fresh rosemary leaves, or 1 teaspoon dried rosemary, crumbled; 11/2 teaspoons minced fresh thyme leaves, or 1/2 teaspoon dried thyme, crumbled; Salt and freshly ground black pepper, to taste; 6 large eggs; 4 egg whites; 2 pounds (about 3 large) potatoes, boiled, peeled and sliced

Recipe courtesy of Padma Lakshmi

Watch how to make this recipe.

Spanish Tortilla Cake

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Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

273

Total Fat

12

Saturated Fat

3

Carbohydrates

31

Dietary Fiber

5

Sugar

3

Protein

12

Cholesterol

186

Sodium

588

Total: 35 min
Prep: 10 min
Cook: 25 min

Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

273

Total Fat

12

Saturated Fat

3

Carbohydrates

31

Dietary Fiber

5

Sugar

3

Protein

12

Cholesterol

186

Sodium

588

Total: 35 min
Prep: 10 min
Cook: 25 min

Ingredients

3 tablespoons olive oil

1 large onion, thinly sliced

1 tablespoon minced fresh rosemary leaves, or 1 teaspoon dried rosemary, crumbled

11/2 teaspoons minced fresh thyme leaves, or 1/2 teaspoon dried thyme, crumbled

Salt and freshly ground black pepper, to taste

6 large eggs

4 egg whites

2 pounds (about 3 large) potatoes, boiled, peeled and sliced

Directions

In a large nonstick skillet set over moderate heat, warm 1 tablespoon of the oil until it is hot, add the onion, rosemary, thyme, salt and pepper and cook, stirring occasionally, for 5 to 7 minutes, or until onion is golden. Let cool.
In a bowl whisk together the whole eggs, egg whites, and some salt and pepper to taste. Add the onions and stir to combine.
In the skillet heat 1 tablespoon oil until hot over moderate heat, add the egg mixture and cook just until edges begin to set, about 3 minutes. Add the potatoes, spreading them in an even layer, reduce the heat to moderately low, and cook, covered, for 6 to 8 minutes, or until eggs are almost completely set. Place a plate over the omelette and invert the omelette onto the plate. Set the skillet back on the heat, add remaining oil, turning pan to coat bottom with oil, and slip omelette back into pan. Cook for 3 minutes more, or until bottom is just set.
Transfer omelette to serving dish. Cut into wedges and serve hot or warm.