Potato & paprika tortilla
This thick, traditional Spanish omelette is bulked out with new potatoes and flavoured with herbs
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 25 mins
Vegetarian, Gluten-free, Super healthy
- 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.
- 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.
- 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.
PER SERVING
241 kcalories, protein 11g, carbohydrate 11g, fat 17 g, saturated fat 4g, fibre 2g, sugar 2g, salt 0.3 g
Recipe from Good Food magazine, August 2012.
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http://www.bbcgoodfood.com/recipes/2360641/
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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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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 25 mins
Vegetarian, Gluten-free, Super healthy
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
PER SERVING
241 kcalories, protein 11g, carbohydrate 11g, fat 17 g, saturated fat 4g, fibre 2g, sugar 2g, salt 0.3 g
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14 August 2012
Em Shepherd rated and commented on this recipe
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