Spanish "Tortilla" - baked eggs and potatoes

4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 110.2
  • Total Fat: 1.4 g
  • Cholesterol: 2.5 mg
  • Sodium: 374.6 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 3.7 g
  • Protein: 7.7 g

View full nutritional breakdown of Spanish "Tortilla" - baked eggs and potatoes calories by ingredient


This is a lovely casserole that is easy to make This is a lovely casserole that is easy to make
Number of Servings: 8


    3 cups diced potatoes
    1/2 tsp salt
    1 can chick peas, drained and rinsed
    1/2 cup roasted chopped red peppers (optional)*
    1 cup egg substitute
    1/2 tsp dried rosemary leaves, crushed
    1/4 tsp nutmeg
    1/4 cup grated parmesan cheese


Preheat the oven to 400 and use non-stick spray to grease a 1 quart glass baking dish.

Bring a medium pot of water to boil. Add salt and potatoes and cook until tender, about 15 minutes depending upon the size of the pieces of diced potato. Drain and set aside to cool for about 10 minutes.

Meanwhile, in a medium or large bowl, whisk together the egg substitute and the rosemary, nutmeg, and half of the grated Parmesan. Add the chickpeas, red peppers,* and slightly cooled potatoes. Mix thoroughly and pour into the prepared pan. Sprinkle with the rest of the Parmesan cheese and bake 20-25 minutes until the eggs are set and the top is starting to become golden brown.

Remove from oven and let set for 5-10 minutes. Cut into 8 pieces.

*Note: The red peppers are optional -- I added them to give it some color.

Number of Servings: 8

Recipe submitted by SparkPeople user ALIRA54.

Member Ratings For This Recipe

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    Very Good
    I used yams instead of white potatoes. Next time I make this, I think I will add sauteed veggies like onions and green/red peppers!! I'm thinking to top with salsa as well. - 10/4/09