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Spanish-style Vegetable Tortilla

Public
Course: Main course
Preparation time: 0 minutes
Cooking time: 1500 minutes
Energy: 339 kcal / serving

Instructions

  • 1.   Preheat your oven to 170°C and place your cubicube mold on a perforated baking sheet.
  • 2.   Finely chop the onions and cut the bell peppers into 2 cm pieces.
    Sauté them for 5 minutes in olive oil with the onions, garlic, a pinch of salt, and the peas.
  • 3.   Cook the potatoes in water and cut them into quarters.
  • 4.   In a mixing bowl, beat the eggs and add the filling.
    Cut the chorizo into cubes and add it. Mix.
    Season with salt, Spanish spices, and mix everything together.
  • 5.   Spread the tortilla mixture in the mold and bake for 25 minutes at 180°C.
    Enjoy while still hot.

Ingredients for servings

  • 150 g of onion
  • 300 g of bell pepper
  • 100 g of pea
  • 1 garlic clove
  • 1 pinch of salt
  • 30 g of olive oil
  • 750 g of potato
  • 7 eggs
  • 100 g of chorizo
  • 15 g of Épices espagnoles

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    339 kcal
    17 %
  • Fat
    17,49 g
    25 %
  • of which saturated
    4,9 g
    24 %
  • Carbohydrates
    26,67 g
    10 %
  • of which sugar
    6,1 g
    7 %
  • Protein
    14,52 g
    29 %
  • Fibers
    5,23 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference