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Tortilla Española

22 Reviews
86% would make this recipe again

Spanish omelette (with potatoes, peppers, and onions).

Preparation : 10 min Cooking : 35 min
390 calories/serving
  • Can be done in advance
  • Easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly
  • Diabetes-friendly

Ingredients

8 eggs size large
3 potatoes, peeled and cut into 7 mm slices 600 g
2 onions, finely chopped 400 g
2 cloves garlic, minced
1/2 dried chili peppers, minced 0.4 g
1 tbsp butter, unsalted 14 g
2 tbsp olive oil 30 mL
Oven-Roasted Peppers
salt [optional]
ground pepper to taste [optional]

Before you start

The peppers must be roasted in advance.

Method

  1. Prepare the vegetables. Mince the garlic and finely chop the onion. Peel the potatoes and cut them into slices about 7 mm thick. Chop the oven-roasted peppers.
  2. Heat the butter and half of the oil in a non-stick skillet. Add the garlic and onion. Cook on medium heat 4-5 min, until the garlic is translucent and not burned. Add the potatoes and roasted peppers, then season with salt and pepper. Cook over low heat 15-20 min, stirring from time to time until they are soft and lightly coloured.
  3. In a bowl, whisk the eggs. Add the minced chili pepper, then season with salt and pepper. Add the cooked vegetables then mix well.
  4. Heat the rest of the oil in another non-stick skillet over high heat. Add the mixture, distributing it evenly over the pan. Gently lift the edges with a spatula and push them towards the centre. After 3-5 min, the bottom will be cooked to a nice crust. Lower the heat and continue to cook until the edges get darker (10-15 min). Gently shake the pan occasionally to keep the omelette from sticking.
  5. Before turning the omelette, gently lift the edges with a spatula and cover the skillet with a large plate or flat lid. Leave the plate on the skillet 2 min, in order to trap some humidity underneath. This will help the flipping. Quickly turn the covered skillet upside-down so that the omelette ends up on the plate. Add a little more oil to the skillet. Gently slide the omelette back in and cook over medium heat 3-4 min. Slide onto a plate and serve.

Nutrition Facts Table

per 1 Serving (310g)

Amount

% Daily Value

Calories

390

Fat

19 g

29 %

Saturated 5.4 g
+ Trans 0.2 g

28 %

Cholesterol

390 mg

Sodium

140 mg

6 %

Carbohydrate

40 g

13 %

Fibre

5 g

19 %

Sugars

8 g

Protein

17 g

Vitamin A

62 %

Vitamin C

261 %

Calcium

8 %

Iron

16 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 3 ½ servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 servings

Claims

This recipe is :
Free  :
Added Sugar, Trans Fat
Low  :
Calories, Saturated Fat, Sodium
Source of  :
Calcium, Vitamin K
Good source of  :
Copper, Fibre, Iron, Magnesium, Manganese, Vitamin B1, Zinc
Excellent source of  :
Folacin, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin D, Vitamin E

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 2 ½
Meat and Alternatives 1 ½
Fats 1 ½

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Members' Reviews

22 Reviews (21 with rating only ) 86% would make this recipe again
Katharsis
april 05, 2009 | I would make this recipe again

This was really tasty and made a good brunch dish. I think it might have even tasted better on day 2.

Useful 2

Top Reviews

View All Reviews
Katharsis
april 05, 2009 | I would make this recipe again

This was really tasty and made a good brunch dish. I think it might have even tasted better on day 2.

Useful 2