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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (320g) Recipe makes 4 servings |
||
| Calories 429 | ||
| Calories from Fat 245 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.3g | 41% | |
| Saturated Fat 9.8g | 48% | |
| Monounsaturated Fat 12.9g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 346mg | 115% | |
| Sodium 289mg | 12% | |
| Potassium 762mg | 21% | |
| Total Carbohydrate 27.4g | 9% | |
| Dietary Fiber 4.1g | 16% | |
| Sugars 5.7g | ||
| Protein 19.6g | 39% | |
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By: LoriInIndiana
Pepper and Potato Tortilla
By: WiGal
Apr 18, 2008
"Traditionally a Spanish dish, tortilla is best eaten cold in chunky wedges and makes an ideal picnic food." This comes via 500 All Time Great Recipes. We love this! Notice how I have not included the cooling time for the potatoes. I have, also, used leftover potatoes for this. This will serve 2 for main dish, or 4 if with some other sides.
SERVES 4
Ingredients
- 2 potatoes
- 3 tablespoons olive oil
- 1 large onion, thinly sliced
- 2 garlic cloves, crushed
- 2 red peppers, thinly sliced
- 6 eggs, beaten
- 1 cup sharp cheddar cheese, grated, divided
- salt and pepper, to taste
Directions
1
Do not peel the potatoes, but wash them well.2
Parboil them for about 20 minutes, then drain and, and when they are cool enough to handle, slice them thickly.3
Switch on the broiler so that it warms up while you prepare the rest of the dish.4
In a large nonstick frying pan, heat the oil and fry the onion, garlic and peppers over a moderate heat for 5 minutes until softened.5
Add the potatoes and continue frying, stirring from time to time until the potatoes are completely cooked and the vegetables are soft.6
Add a little extra oil if the pan seems rather too dry.7
Pour in half the beaten eggs, then sprinkle over half the grated Cheddar cheese, then the rest of the egg.8
Season with salt and pepper and finish with a layer of cheese.9
Continue to cook over a low heat, without stirring, half covering the pan with a lid to help set the eggs.10
When the mixture is firm, flash the pan under the hot broiler to seal the top just lightly.11
Leave the tortilla in the pan to cool.12
This helps it firm up further and makes it easier to turn out.13
Cut into generous wedges to serve.
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- Course > Main Dish
- Cuisine > European > Southern (Mediterranean) > Spanish
- Preparation > Time to Make > < 60 mins
- Occasion > To Go... > Picnic
- Occasion > To Go... > Brown Bag
- Dietary > Vegetarian
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Lori Mama
On Oct 3, 2009
Loved that this recipe made a nice light dinner for 2 people. Instead of using the second pepper, I added some leftover asparagus from the day before. Delicious. Made for TYM Tag. 
From: Ice Cool Kitty
On May 14, 2009
I tasted this when hot, then again when cold. It actually tastes better room temperature! Te chuparse los dedos. This was very easy to make and the flavors are simple and delicious. This will go into my regular repertoire since it is easy, good, and more filling than an omelet with the addition of the potatoes. Made for ZWT #5.
From: Cilantro in Canada
On Apr 19, 2008
I made this for my husband and son for lunch. They loved it. I used about 1/2 of a red pepper and in place of the salt, I used Mrs Dash. I also sprayed the pan with Pam and omitted the oil. They loved it and told me that it was full of flavour. While the recipe says it will serve four, I found that it was just the right size for two, with no side dishes. Thanks for the recipe
From: Rinshinomori
On May 12, 2009
What a delicious dish! Very easy to make too. I made this recipe as is with the following addition. I added smoked Spanish paprika with the potatoes and over the last cheese layer before going into the broiler. Maybe we are lightweight eaters, but this serves more like 8 servings than 4. The taste was right on and instructions also perfect. Thank you for posting this wonderful recipe. Made for ZWT 5 Spain/Portugal.
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