Arrow Created with Sketch. Back to The Recipes Gwen Jorgensen's Spanish Tortilla de Patatas Protein-Packed Meals Snacks and Apps np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 4 Ratings PRINT Page 1 Created with Sketch. Prep Time 15 minutes Cook Time 20 minutes Serving Yield 2 servings This tortilla de patatas is a meal that gold medalist Gwen Jorgensen and her husband Pat grew to love while living in the Basque region of Spain in Vitoria-Gasteiz. They were lucky enough to learn how to cook it by a local chef and take great pride in doing their best to recreate this dish while at home. This recipe is perfect for two people, but you can easily double it to feed a family! By: Gwen Jorgensen Ingredients 7 tablespoons extra virgin olive oil, divided 2 medium-sized russet potatoes, peeled and diced into 1/4-inch cubes (about 1 cup total) 1 medium-size yellow onion, diced 4 large Pete and Gerry’s Organic Eggs 1/4 teaspoon salt Paprika to sprinkle on top (optional) Nutritional Information Servings: 2 Amount Per Serving: Calories 750, Fat Cal. 530, Total Fat 59g (91% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 370mg (123% DV), Sodium 450mg (19% DV), Total Carb. 44g (15% DV), Fiber 4g (16% DV), Sugars 4g, Protein 18g, Vitamin A (10% DV), Vitamin C (25% DV), Calcium (10% DV), Iron (20% DV), Vitamin D (20% DV).  Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. Directions Step 1: Bring a large pot of water to a boil with 4 tablespoons of the olive oil. Step 2: Add cubed potatoes to boiling water. Cook for 10 minutes, until tender when pierced with a fork, but still firm. Drain the cooked potatoes. Step 3: Meanwhile, heat 2 tablespoons of olive oil in a 10-inch nonstick skillet over medium heat until shimmering, then add onions and cook for 10 minutes, or until very soft. Step 4: Whisk together the eggs and salt. Transfer the onions and potatoes back into the skillet, then pour the eggs over the ingredients, stirring gently to combine. Cook the eggs 3 to 5 minutes, until set. Cover with a lid to speed up the cooking process. The eggs will be a bit runny on top. Step 5: Test the tortilla with a rubber spatula to make sure it will slide from the skillet. Flip the tortilla by turning it onto a plate, re-oil the skillet, and slide the tortilla back into the skillet and cook the other side 1 to 3 more minutes. Flip the tortilla onto a clean dinner plate and serve warm or at room temperature. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES KelliSue June 27, 2020 This is a family favorite We use Idaho potatoes dad grows in our garden. Reply Page 1 Created with Sketch. 1 Reply [email protected] June 29, 2020 That's awesome, KelliSue! We're sure the homegrown potatoes make these even more delicious. Reply Page 1 Created with Sketch.
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