Baked Spanish - Style Tortilla
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 224.2
- Total Fat: 11.9 g
- Cholesterol: 26.5 mg
- Sodium: 402.7 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 1.8 g
- Protein: 14.5 g
View full nutritional breakdown of Baked Spanish - Style Tortilla calories by ingredient
Introduction
Unlike traditional tortillas (the Spanish form of frittatta), which rely on copious quantities of olive oil for frying potatoes and other ingredients, this version steams the spuds and lightly sautes the remaining (homegrown) veggies with a tiny bit of chorizo, then combines them with an egg substitute, paprika and goat cheese. Baked in a springform pan, it's a full meal in a slice - no crust required! Unlike traditional tortillas (the Spanish form of frittatta), which rely on copious quantities of olive oil for frying potatoes and other ingredients, this version steams the spuds and lightly sautes the remaining (homegrown) veggies with a tiny bit of chorizo, then combines them with an egg substitute, paprika and goat cheese. Baked in a springform pan, it's a full meal in a slice - no crust required!Number of Servings: 6
Ingredients
-
1 tbsp olive oil
1 large zucchini, halved lengthwise and sliced
4 shallots, thinly sliced
12 oz lb new potatoes, quartered and cooked (I steamed mine)
2 large cloves garlic, minced
1 (500ml) carton Southwestern Egg Creations (or 8 eggs + diced red bell pepper to taste)
½ tsp paprika
Kosher salt and freshly cracked black pepper, to taste
2/3 cup 18% cream
2 tsp fresh thyme
3 scallions, minced
1 oz dry chorizo, diced
3 oz goat cheese, crumbled
Tips
This is great warm or cold. Chorizo can be omitted for vegetarian.
Directions
Preheat the oven to 375 F and grease a 9” springform pan.
Heat oil in a saute pan over medium heat and add the zucchini and shallots.
Cook until zucchini begins to brown, then add the potatoes and garlic (and peppers if using) and cook 1 minute.
In a large bowl, beat the Egg Creations (or eggs), paprika, salt, pepper, cream, thyme, green onions and cheese until well combined.
Add sauteed mixture and stir through gently.
Pour into the pan and bake until the eggs set, about 40-45 minutes.
Cool at least 5 minutes before running a thin knife around the edge of the pan and unmoulding.
Serving Size: Makes one 9" pan, 6 slices
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Heat oil in a saute pan over medium heat and add the zucchini and shallots.
Cook until zucchini begins to brown, then add the potatoes and garlic (and peppers if using) and cook 1 minute.
In a large bowl, beat the Egg Creations (or eggs), paprika, salt, pepper, cream, thyme, green onions and cheese until well combined.
Add sauteed mixture and stir through gently.
Pour into the pan and bake until the eggs set, about 40-45 minutes.
Cool at least 5 minutes before running a thin knife around the edge of the pan and unmoulding.
Serving Size: Makes one 9" pan, 6 slices
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.