email this pageIngredients
Tortilla:
3 tablespoons olive oil, divided
1/2 cup chopped onion
1 cup cubed cooked potato, peeled
6 eggs
1/4 teaspoon salt
Coarsely ground black pepper
Salsa Rosa:
1/4 cup mayonnaise
1 tablespoon tomato sauce
1/4 teaspoon Spanish (smoked) paprika
Instructions
3 tablespoons olive oil, divided
1/2 cup chopped onion
1 cup cubed cooked potato, peeled
6 eggs
1/4 teaspoon salt
Coarsely ground black pepper
Salsa Rosa:
1/4 cup mayonnaise
1 tablespoon tomato sauce
1/4 teaspoon Spanish (smoked) paprika
1. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add onion and potato and sauté 2 to 5 minutes. Add eggs, salt and pepper. Mix together with a spatula to cook the layers of egg; after 1 or 2 minutes let the bottom set. Scrape edge of egg mixture from edge of pan, pushing gently toward the middle, but not slicing through, so that you have a thick omelet coming together.
2. Slide omelet onto a plate. Add remaining tablespoon oil to skillet. Invert plate over skillet to return omelet to pan, cooked side up. Cook 2 to 3 minutes until browned. Remove from pan, cool and serve.
3. To prepare the Salsa Rosa, whisk all ingredients together and chill. Serves 6.
"Relish Entertaining," March 2007
Nutritional Information
2. Slide omelet onto a plate. Add remaining tablespoon oil to skillet. Invert plate over skillet to return omelet to pan, cooked side up. Cook 2 to 3 minutes until browned. Remove from pan, cool and serve.
3. To prepare the Salsa Rosa, whisk all ingredients together and chill. Serves 6.
"Relish Entertaining," March 2007
Per serving: 230 calories, 15g fat, 10g prot., 15g carbs., 2g fiber, 190mg sodium.
