Spanish tortilla
(Percentage of daily recommendation)
| Calorie | 420 cal. | (20 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 37.6 μg | (63 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 31.2 μg | (69 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 923 mg | (23 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 436 mg | |||
| Complete sugar | 7 g |
Preparation steps
Peel and slice potatoes. Peel and dice onions.
In a large pan, fry potatoes and onions in 3 tablespoons hot oil, stirring, about 8 minutes. Press garlic through a garlic press into the pan. Remove from heat and let cool slightly.
Rinse parsley, shake dry, strip leaves from stems and cut into thin strips.
In a large bowl, beat eggs. Season with salt and pepper. Mix in fried potatoes and parsley.
Add remaining oil to the pan. Pour in potato-egg mixture and cook, covered until eggs are beginning to set, about 5 minutes. Slide tortilla onto a large lid, flip and slide back into the pan. Cook 3 minutes more.
Rinse tomatoes, pat dry, remove cores and slice. To make vinaigrette: Whisk vinegar with olive oil, sugar, salt to taste and a pinch of pepper.
To serve, cut tortilla into slices. Divide slices among plates. Arrange tomatoes slices in an overlapping pattern on the side and drizzle with vinaigrette.