Potato & paprika tortilla

Potato & paprika tortilla

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(3 ratings)

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Cooking time

Prep: 20 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

This thick, traditional Spanish omelette is bulked out with new potatoes and flavoured with herbs

Nutrition and extra info

Additional info

  • Vegetarian
  • Gluten-free
  • Healthy
Nutrition info

Nutrition per serving

kcalories
241
protein
11g
carbs
11g
fat
17g
saturates
4g
fibre
2g
sugar
2g
salt
0.3g
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Ingredients

  • 3 tbsp olive oil
  • 250g new potatoes, ends trimmed, thickly sliced
  • 1 small onion, halved and sliced
  • 2 garlic cloves, chopped
  • ½ tsp smoked paprika
  • ½ tsp dried oregano or 3 tbsp chopped parsley, plus a few extra leaves to garnish (optional)
  • 6 large eggs

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Method

  1. Heat the oil in a deep 20cm non-stick frying pan. Fry the potatoes, onion and garlic for 10 mins until tender. Stir in the paprika and fry for 1 min more.
  2. Beat the dried or fresh herbs into the eggs with seasoning, then pour into the pan. Stir a couple of times as the egg starts to set on the bottom of the pan, then leave alone to cook slowly over a very low heat for 10 mins until set, except for the very top.
  3. Carefully slide the tortilla onto a plate. Slide back into the pan, with the uncooked top now on the bottom, and cook for 1-2 mins more. Garnish with parsley, if using, wrap in foil and serve warm or chilled.

Recipe from Good Food magazine, August 2012

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Comments

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emmyloug's picture
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This is a delicious tortilla. The smoked paprika really makes it something special and it tastes even better cold the next day!

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