- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 285.3
- Total Fat: 18.5 g
- Cholesterol: 176.2 mg
- Sodium: 390.4 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 2.9 g
- Protein: 14.1 g
Spanish Tortilla with ChorizoSubmitted by: SKINICOOK
IntroductionSimple but impressive looking dish. Can be done in the oven and made in advance, ready to be re-heated when required. I made it for a Spanish tapas themed night where we all had to bring a dish and it went down very well with everyone. Simple but impressive looking dish. Can be done in the oven and made in advance, ready to be re-heated when required. I made it for a Spanish tapas themed night where we all had to bring a dish and it went down very well with everyone.
2 tbps Olive Oil
3 small to medium potatoes peeled and diced
1 medium onion finely chopped
1 red bell pepper quartered, de-seeded and thinly sliced
150g chorizo sliced (this can be reduced to save calories if required)
2 fat cloves of garlic crushed and minced
5 eggs (UK large) whisked and seasoned
75g frozen peas thawed
75g broccoli chopped into florets
75g green beans
1/2 tsp paprika
Can also be finished in the pan instead of the oven. To cook in the pan just add the eggs to the pan and cook over a medium heat for about 10 mins. You might want to give it a couple of minutes under the grill to finish it off.
2. When the onions and potatoes have softened, add the garlic and the paprika to the pan. Let this cook for one minute to release the flavour. Now add the chorizo, green beans, broccoli, pepper and peas. Cook for around 5 mins.
3. Spray the spray oil on the oven dish to prevent sticking and add the vegetable mixture to the dish. Cover with the whisked eggs and stir to combine everything. Bake in the oven for around 15 - 20 minutes or until the tortilla has fully set.
Serving Size: Makes 6 servings or 4 large servings. Nutritional values for 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user SKINICOOK.