Good Lifestyle

Anyone who has already spent time in Spain recognize this recipe as humble national clip found on almost all Barcelona bar counters in Malaga, a tenderOmelette lying downpotatoes and sweet onions. The simplicity of the list of ingredients evokes the depth, shade and delicious satisfactory of the soul a well-cooked tortilla is capable of achieving. This food is an addiction (in the best way) and for a good reason too, but simply like many of our favorite meals, this cookie is more often than little filled with additional calories and grease. A real Spanish cook potatoes and onions in one liter or two olive oil and never use the chicken to finish cooking, but we are here to share some calories while giving you some Wine thing and dinner. In this recipe of Tortilla Española, we have reduced fat and employed the oven to make this meat (still addictive) more easily on you and your size, but it will always be something that your problem as much as you make the most traditional.

Nutrition:255 calories, 10 g of grease (2.5 g saturated), 480 mg of sodium

Serves 6

You will need

3 medium potatoes in the yukon of gold (about 1 1/2 pounds), cut into dice in 1/3 "cubes
2 tablespoons of olive oil
1 Large yellow onion, diced
1 C. TSP salt
8 eggs, beaten

How to do it

1. Fill a largecast iron or 12 "jumped pan with water.
2. Add the potatoes and bring it to a boil.
3. Cook about 10 minutes, until the potatoes are softened but not completely tender.
4. Drain.
5. Preheat grill.
6. Return the potatoes to the same tray, as well as olive oil and onion, and cook over medium-low heat, stirring from time to time for about 5 minutes, until the onions start at Brown and that potatoes are cooked through.
7. Season with salt.
8. Add the eggs to the pan, cover and cook about 10 minutes until most of the egg is defined.
9. Discover and finish by placing the pan 6 "under the grill for 3 to 4 minutes to brittle the top of the tortilla.
10. Let the tortilla rest for a few minutes. When ready to eat, slide from the pan and cut them into quarters.

This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!