Potato Tortilla

Grrrrrgh!
Course : Potatoes
From: HungryMonster.com
Serves: 4
 

Ingredients:

2 large baking potatoes
8 large eggs
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1 tablespoon olive oil
1/2 large Spanish onion -- chopped
2 cloves garlic -- minced
1 tablespoon flat-leaf parsley -- chopped
 

Preparation:

1) Preheat oven to 350 F. Pierce potatoes with a fork. Microwave on high for 10 minutes, turning after 5 minutes. Remove the potatoes from the microwave and reserve. 2) Combine eggs, salt, and pepper, in a medium bowl. Whip, using a wire whisk, until well-blended. 3) Preheat an ovenproof casserole dish in the oven. 4) Using a paring knife, trim the ends of the potatoes and remove skin. Cut potatoes into 1/2- to 1-inch chunks. 5) Heat 1/2 of the oil in a sauté, pan over medium-high heat. Stir in onions and sauté, until translucent, about 3 minutes. Stir in potato, cook an additional 3 minutes more. Stir in 1/2 of the garlic and parsley. Carefully remove heated casserole from the oven using pot holders. Coat casserole with nonstick cooking spray. Spoon the potato mixture into the prepared casserole, and flatten to a single layer using a wooden spoon. Pour egg mixture on top of the potatoes. Tap the casserole a few times to distribute mixture. 6) Bake until golden brown and edges have pulled away from the sides of the casserole dish, about 25 minutes. Cut "tortilla" into wedges and place each wedge on a plate. This Spanish dish is called a "tortilla", but it's a baked omelet filled with potatoes. It is flavored with onion, garlic and parsley, but you can add peppers, mushrooms, ham, or just about anything els

 

Nutritional Information:

974 Calories (kcal); 49g Total Fat; (45% calories from fat); 53g Protein; 79g Carbohydrate; 1496mg Cholesterol; 1535mg Sodium