Tortilla Espanola
Need a gluten free, dairy free, and whole 30 main course? Tortillan Espanola could be an excellent recipe to try. This recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 18g of protein, 25g of fat, and a total of 376 calories. This recipe serves 6. From preparation to the plate, this recipe takes around 55 minutes. If you have salt and pepper, potatoes, olive oil, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.
Instructions
Heat 2 tablespoon oil in a large, nonstick skillet over medium-low heat. Fry potatoes and onion in oil for about 15 minutes. Stir in chorizo, if desired; cook for five more minutes, or until potatoes are soft and lightly browned and meat is cooked. Season with salt and pepper to taste.
Beat eggs together in a large bowl.
Pour potato and onion mixture into eggs, and mix together.
Heat 1 tablespoon oil in a large, nonstick skillet over medium-low heat. Carefully spread mixture evenly over the bottom of the pan. Cook without stirring for about 10 minutes. Then place a large plate over the pan, flip the pan to transfer the eggs onto the plate. Cooked side should be golden brown. Carefully slide tortilla back into pan, and cook the other side for 5 to 10 minutes.