Spanish Tortilla with Paprika and Parsley
- Prep in:
- 10 mins
- Cook in:
- 25 mins
- Serves:
- 4
| Per Serving | %RI |
|---|---|
| KCALS 323 | |
| Protein 14g | |
| Carbs 25g | |
| Sugar 2.5g | |
| Fat 17.5g | |
| Sat Fat 4g | |
| Fibre 3g | |
| Salt 0.4g |
Method
Why not try out this delicious Spanish-style tortilla with a twist.
- Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.
- Place the potatoes into a pan of salted boiling water and cook for 5 minutes, drain and leave to one side.
- In a medium frying pan heat the olive oil and onion and cook until soft. Add the potatoes, paprika and garlic and continue cooking for 3-4 minutes.
- Whisk the eggs with the parsley and pour over the potato mix, leave on the heat for 2 minutes and then pop into the oven until cooked and set.
- Serve the tortilla warm or cooled with crisp lettuce and vine-ripened tomatoes.
Ingredients
500g Smooth potatoes (such as Desiree), peeled and thinly sliced
50ml olive oil
1 onion, peeled and thinly sliced
½ teaspoon sweet paprika
2 garlic cloves, peeled and minced
6 eggs
2 tablespoons freshly chopped flat-leaf parsley
