Spanish Tortilla with Paprika and Parsley
- Cook in:
- 25 mins
- Serves:
- 4
- Cost per Serving:
- £0.73
| 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 Tortilla with a twist.
Preheat your oven to 180* degrees c / gas 4
Place the sliced potatoes into a pan of salted boiling water and cook for 5 minutes, drain and leave to one side.
In a medium frying pan add the olive oil and onion and cook until the onion is 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 warm with crisp lettuce and vine-ripened tomatoes.
Ingredients
500g Smooth potatoes (such as Desiree), peeled and thinly sliced
50ml olive oil
1 onion, thinly sliced
2 garlic cloves, minced
2tbsp chopped flat leaf parsley
½ tsp sweet paprika
6 eggs
