Spanish Tortilla

Spanish Tortilla is an absolute versatile dish. You can eat it hot or cold, eat it in or eat it out, cook it with meats or cook it without. It has endless possibilities and endless flavour combinations. I’m also baking the dish in a muffin tin because it is quicker and you can divide in equal portions.

Total Time

1hr 10min

4.5

2 Ratings

Author: Mi Terruño Food

Servings:

Ingredients

•

6 2/3 cups

Red Potatoes

•

Medium Onion

•

1/2

Green Bell Pepper

•

1/2

Yellow Bell Pepper

•

1/2

Red Bell Pepper

•

Eggs

•

1 cup

Olive Oil

•

to taste

Salt

•

to taste

Ground Black Pepper

Cooking Instructions

Preheat the oven to 350 degrees F (180 degrees C).

Cut the Red Potatoes (6 2/3 cups) , Onion (1) , Green Bell Pepper (1/2) , Yellow Bell Pepper (1/2) , and Red Bell Pepper (1/2) into small squares.

In a deep pan, place Olive Oil (1 cup) . Once the oil is hot add the potatoes, peppers, and onion and toss everything together well. Cook for about 20 minutes until everything is soft.

In the meantime beat the Eggs (5) and season with Salt (to taste) and Ground Black Pepper (to taste) .

Add the cooled potatoes and toss everything until the mix is smooth.

In a well-buttered muffin tin or baking tray add the mix and place in a preheated oven at 350 degrees F (180 degrees C) for about 20 minutes.

The last 5 minutes of the baking time change the oven setting to "Grill" so it cooks the top part.

Once the omelette has cooked remove from the oven and leave to cool before removing from the muffin tins or baking tray.

Nutrition Per Serving

CALORIES

261

FAT

21.7 g

PROTEIN

1.9 g

CARBS

15.9 g