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)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 359 kcal | (17 %) | ||
| Protein | 12.1 g | (12 %) | ||
| Fat | 27.4 g | (24 %) | ||
| Carbohydrates | 16 g | (11 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams predominately waxy potatoes
- Salt and freshly ground pepper
- 2 onions
- 100 grams black pitted Olives
- 4 Tbsps olive oil
- 1-2 garlic cloves
- 2 medium eggs
- 100 grams Mozzarella
- 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.
