Spanish Chorizo and Olive Tortilla

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Spanish Chorizo and Olive Tortilla
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr
Ready in
Calories:
208
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie208 kcal(10 %)
Protein10.62 g(11 %)
Fat10.92 g(9 %)
Carbohydrates17.87 g(12 %)
Sugar added0 g(0 %)
Roughage2.82 g(9 %)
Vitamin A175.98 mg(21,998 %)
Vitamin D2.11 μg(11 %)
Vitamin E5.27 mg(44 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.32 mg(29 %)
Niacin1.92 mg(16 %)
Vitamin B₆0.25 mg(18 %)
Folate67.12 μg(22 %)
Pantothenic acid0.15 mg(3 %)
Biotin1.12 μg(2 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C41.66 mg(44 %)
Potassium510.36 mg(13 %)
Calcium33.07 mg(3 %)
Magnesium21.27 mg(7 %)
Iron1.15 mg(8 %)
Iodine60.94 μg(30 %)
Zinc0.55 mg(7 %)
Saturated fatty acids2.63 g
Cholesterol181.6 mg

Ingredients

for
8
Ingredients
Oil (for frying)
2 tablespoons olive oil
4 small potatoes (sliced into thin rounds)
1 cup Chorizo (sliced on a bias)
1 yellow onion (finely chopped)
3 cloves garlic (crushed)
kosher salt (to taste)
8 large eggs
7 scallions (white and green parts, sliced thin, reserve some for garnish)
1 green Bell pepper (finely chopped)
1 red Bell pepper (finely chopped)
¼ cup green Olives (with pimentos, sliced thin)
How healthy are the main ingredients?
Oliveolive oilgarlicpotatosaltegg

Preparation steps

1.
Preheat oven to 350 degrees F/175 degrees C.
2.
Heat oil in a large skillet over medium heat. Fry the potatoes until soft and golden. Transfer cooked potatoes to paper towels to drain. Once all of the potatoes are cooked, pat with more paper towels to absorb any more excess oil and very lightly salt them.
3.
In a separate pan, heat 2 tablespoons olive oil and add onion and green pepper. Saute until onions are soft and translucent. Add the garlic and continue to cook for another minute. Add the chorizo and continue cooking, stirring to mix everything together. Turn off the heat and add the green onions, do not stir.
4.
Beat the eggs in a large bowl. Pour them into a greased baking dish. Add the potatoes to the eggs and reserve a few for the top. Stir the green onions into the pan with the chorizo and vegetables. Add the mixture to the eggs. Add the olives and stir to combine.
5.
Place the reserved potatoes on the top. Bake for 20 minutes until the eggs have fully cooked. Remove from oven and let cool a few minutes. To serve, flip the pan over onto a serving dish, or serve directly from the pan. Garnish with green onions.