* Exported from MasterCook *
Tortilla Arcos de la Frontera - 4 Points
Recipe By :Eating Well, October, 1992
Serving Size : 6 Preparation Time :0:00
Categories : REG 6 Suzanne C.
Amount Measure Ingredient -- Preparation Method
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1 tablespoon olive oil
4 medium all-purpose potatoes
2 medium bell pepper -- Cubanelle
1 medium onion -- thinly sliced
3/4 teaspoon salt
3 large eggs
3 large egg whites
Peel and slice the potatoes. Slice into 1/8 inch thick slices. Slice the peppers.
In a large nonstick skillet over medium-low heat, heat 1 1/2 teaspoons oil. Add potatoes, peppers and onions. Season with 1/2 teaspoon of salt and a generous grinding of pepper. Cover and cook for 15 minutes, turning the vegetables occasionally, until potatoes are tender and lightly browned. Set aside to cool slightly.
In a large bowl, beat eggs, egg whites, 1/4 teaspoon salt and a generous grinding of black pepper with a whisk or a fork. Add the cooled potato mixture and mixt to thoroughly coat the vegetables with eggs. Wipe the skillet clean.
Pour the remaining 1 1/2 teaspoon oil into the skillet and heat over medium heat. Add the egg mixture, spreading the vegetables evenly across skillet. cook for 4 to 5 minutes until the underside is browned. (It should be slightly soft in the center.) Invert a large plate over the skillet and turn out the tortilla onto the plate. Slide the tortilla back into the skillet. Cook for 2 to 3 more minutes, or until the underside is brown. The tortilla should be firm but still moist. Transfer to a serving plate and let stand a minute or two before cutting into wedges. Serve hot or at room temperature.
NI: Calories 188; Fat 5; Fiber (computed by MasterCook) 2
Submitted to REG 6 by Suzanne C.
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Per serving: 143 Calories (kcal); 5g Total Fat; (28% calories from fat); 7g Protein; 19g Carbohydrate; 94mg Cholesterol; 328mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0