Spanish Tortilla (Spanish Potato Omelette)
Spanish Tortilla (Spanish Potato Omelette) is an European side dish. One serving contains 172 calories, 9g of protein, and 9g of fat. This recipe serves 6 and costs 96 cents per serving. 16 people were glad they tried this recipe. This recipe from The Recipe Rebel requires tomatoes, canolan oil, milk, and green bell pepper. From preparation to the plate, this recipe takes around 35 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 43%, which is solid. Similar recipes are Spanish Omelette (Tortilla De Patatas) (Spain), Spanish Potato Tortilla, and Spanish Potato and Egg "Tortilla.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
¾ lb Baby Boomer potatoes, thinly sliced (1/2 of a 1.5lb bag)
1 tablespoon canola oil
6 large eggs
½ green bell pepper, thinly sliced
½ cup milk
½ red bell pepper, thinly sliced
½ medium red onion, thinly sliced
½ teaspoon salt
2 small tomatoes, sliced thinly
Equipment:
frying pan
oven
whisk
spatula
Cooking instruction summary:
Preheat the oven to 375 degrees F.In a large oven safe skillet (I used a 12" cast iron skillet), heat canola oil over medium-high heat. Add potatoes and cook, stirring occasionally, for 6-7 minutes. Add onion and peppers and cook another 5-6 minutes or until potatoes are crisp-tender (they won't cook much more in the oven).Meanwhile, stir together eggs, milk and salt with a whisk. Pour over cooked potatoes and vegetables. Smooth out potatoes and vegetables with a spatula and top with thinly sliced tomatoes.Bake for 12-15 minutes or until eggs are completely set in the center. Garnish with parsley if desired. Great warm or room temperature!
Step by step:
1. Preheat the oven to 375 degrees F.In a large oven safe skillet (I used a 12" cast iron skillet), heat canola oil over medium-high heat.
2. Add potatoes and cook, stirring occasionally, for 6-7 minutes.
3. Add onion and peppers and cook another 5-6 minutes or until potatoes are crisp-tender (they won't cook much more in the oven).Meanwhile, stir together eggs, milk and salt with a whisk.
4. Pour over cooked potatoes and vegetables. Smooth out potatoes and vegetables with a spatula and top with thinly sliced tomatoes.
5. Bake for 12-15 minutes or until eggs are completely set in the center.
6. Garnish with parsley if desired. Great warm or room temperature!
Nutrition Information:
covered percent of daily need
