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Potato & paprika tortilla

Potato & paprika tortilla

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A star rating of 4.4 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal241
fat17g
saturates4g
carbs11g
sugars2g
fibre2g
protein11g
low insalt0.3g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2012

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Overall rating

A star rating of 4.4 out of 5.12 ratings
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