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4 servings
Prep Time:
15 mins
Cook Time:
25 mins
Meal Types:
Main Dishes
Side Dishes
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Spanish Tortilla II

A classic Spanish style omelette with potatoes and onions, augmented here with asparagus and zucchini.



  1. Grill, broil, or steam asparagus and zucchini.
  2. Wash potatoes and slice about 1/8" thick. Slice onion into half-moons.
  3. Heat an oven safe saute pan over medium heat with 1 tablespoon olive oil. Fry the potatoes in batches that will fit on the bottom. Fry until they are soft and translucent, but not crispy. Add more oil as necessary for each batch. When the potatoes are done fry the onions in the same way until they are translucent and soft but not crispy or dark.
  4. Preheat the broiler.
  5. Beat the eggs and the salt together. Arrange the potatoes in the pan over the onions. Do the same with the asparagus and zucchini. Pour the egg mixture over top and cook until the bottom becomes firm.
  6. When the bottom is firm transfer to the broiler for approximately 5 minutes, or until the omelette becomes firm and is golden on top. Remove and let stand for at least 5 minutes to cool and set.
  7. May be served warm or cool.
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Nutrition summary:

There are 439 calories in 1 serving of Spanish Tortilla II.
Calorie break-down: 54% fat, 26% carbs, 20% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 242
Calories 439
% Daily Values*
Total Fat 26.87g 41%
  Saturated Fat 6.018g 30%
  Polyunsaturated Fat 3.435g  
  Monounsaturated Fat 14.834g  
Cholesterol 550mg 183%
Sodium 347mg 14%
Potassium 1146mg  
Total Carbohydrate 29.17g 10%
  Dietary Fiber 6.5g 26%
  Sugars 7.64g  
Protein 22.15g  
Vitamin A 85% Vitamin C 309%
Calcium 52% Iron 132%
of RDI*
(439 calories)
22% of RDI
Calorie Breakdown:
Carbohydrate (26%)
Fat (54%)
Protein (20%)
* Based on a RDI of 2000 calories