My homemade spanish tortilla (omelette)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 328.4
- Total Fat: 22.1 g
- Cholesterol: 275.3 mg
- Sodium: 683.6 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 3.0 g
- Protein: 18.4 g
View full nutritional breakdown of My homemade spanish tortilla (omelette) calories by ingredient
Introduction
Very yummy spanish tortilla - great as a main meal with green salad! Also works great cut into smaller, bite size pieces for a party or picnic and is a great cold lunch for taking to work or school! Very yummy spanish tortilla - great as a main meal with green salad! Also works great cut into smaller, bite size pieces for a party or picnic and is a great cold lunch for taking to work or school!Number of Servings: 3
Ingredients
-
Eggs, 5 medium
Milk, 50ml
Cream, 50ml
Parmesan cheese, grated, 3tbsp
Potato, raw, thinly sliced
Capsicum, green works best, roughly sliced
Onion, medium, thinly sliced
Ham or bacon, chopped into small pieces
Smoked paprika, 1tbsp
Coriander (Cilantro), fresh, chopped, approx 3 tbsp
Parsley, fresh, chopped, approx 3 tbsp
Olive Oil, 1 tbsp
Directions
Can be cooked in frying pan or hob and oven safe pan. If using oven, prewarm at gas mark 5. Cooking time varies depending on method AND extra ingredients added, so I've specified longest time you can expect. Fryingpan method is usually only 15 mins cooking time.
1) Use a fork to blend eggs, milk, cream, parmesan and parsley.
2) Warm oil in pan, add potato and smoked paprika. Cook until potato is soft and just starting to brown.
3) Add egg mix and sprinkle over ham, capsicum and onion. Place in prewarmed over to finish cooking for up to 30 mins - check regularly and turn oven down if top browning too much but tortilla uncooked (use a skewer to check it like you would a cake!)
ALTERNATIVELY, if using a frying pan, keep on hob until egg mix mostly cooked and showing small pools of uncooked egg on top. Then place under a prewarmed medium grill (handle out!) until top is cooked and browned.
4) Sprinke with chopped coriander to serve.
VARIATIONS:
Chopped chorizo sausage is a great addition to the potato cooking stage, particularly if you use rocket instead of parsley. Layers of salami are also good. Ham, cheddar and mushroom are a classic omelette filling that can be used here too. Tomato does work, but tends to take longer to cook - better to add roasted baby tomato and rocket to top after cooking. We tend to use whatever left overs we have :)
Serving Size: 3 large
Number of Servings: 3
Recipe submitted by SparkPeople user MUMMEEEPEEG.
1) Use a fork to blend eggs, milk, cream, parmesan and parsley.
2) Warm oil in pan, add potato and smoked paprika. Cook until potato is soft and just starting to brown.
3) Add egg mix and sprinkle over ham, capsicum and onion. Place in prewarmed over to finish cooking for up to 30 mins - check regularly and turn oven down if top browning too much but tortilla uncooked (use a skewer to check it like you would a cake!)
ALTERNATIVELY, if using a frying pan, keep on hob until egg mix mostly cooked and showing small pools of uncooked egg on top. Then place under a prewarmed medium grill (handle out!) until top is cooked and browned.
4) Sprinke with chopped coriander to serve.
VARIATIONS:
Chopped chorizo sausage is a great addition to the potato cooking stage, particularly if you use rocket instead of parsley. Layers of salami are also good. Ham, cheddar and mushroom are a classic omelette filling that can be used here too. Tomato does work, but tends to take longer to cook - better to add roasted baby tomato and rocket to top after cooking. We tend to use whatever left overs we have :)
Serving Size: 3 large
Number of Servings: 3
Recipe submitted by SparkPeople user MUMMEEEPEEG.