Spanish Tortilla with Black Olives and Mozzarella

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Spanish Tortilla with Black Olives and Mozzarella
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
359
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories359 kcal(17 %)
Protein12.1 g(12 %)
Fat27.4 g(24 %)
Carbohydrates16 g(11 %)

Ingredients

for
4
Ingredients
600 grams
predominately waxy Potatoes
2
100 grams
black pitted Olives
4 tablespoons
2
medium Eggs
100 grams
1 bunch
fresh flat-leaf Parsley

Preparation steps

1.

Peel potatoes, rinse and cut into thin matchsticks. Cook in boiling salted water for 15 minutes. Strain through a sieve and let drain. Peel the onions and chop finely. Coarsely chop the olives.

2.

Heat the olive oil in a large skillet and sweat the onions until soft. Peel the garlic, mince and add to the pan along with the potatoes and olives. Sauté briefly. Season with salt and pepper. Whisk the eggs. Tear the mozzarella into small pieces, sprinkle over the potatoes and then pour the eggs over the potato mixture.

3.

Cover and cook over low heat for about 10 minutes, until the eggs are just set and the mozzarella melted. Rinse the parsley, shake dry and finely chop the leaves. Sprinkle over the tortilla to serve.