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Ingredients
Spanish Tortilla with Tomato and Eggplant
- Ingredients
- 700 grams predominantly waxy potatoes
- salt
- 1 small Eggplant
- 4 Tbsps olive oil
- 150 grams Cherry tomatoes
- 1 onion
- 2 garlic cloves
- 6 eggs
- 200 milliliters Whipped cream
- 100 milliliters milk
- 60 grams freshly grated Manchego
- peppers (freshly ground)
- ½ tsp chopped rosemary
- 1 tsp chopped thyme
Rinse potatoes and cook in salted boiling water, 20-25 minutes. Drain, rinse with cold water and let drain. Peel and let cool.
Rinse, trim and cut eggplant into slices. Sprinkle with salt let stand until some of the moisture has been drawn out, about 30 minutes. Then pat dry. In a pan, fry eggplant slices in 2-3 tablespoons hot oil until browned on both sides. Drain on paper towels.
Preheat oven to 180°C (approximately 350°F).
Rinse and halve tomatoes. Peel and finely chop onion and garlic. Beat eggs with cream, milk and cheese. Season with salt and pepper. Cut potatoes into 0.5 cm thick (approximately 1/4-inch thick) slices. In a pan, fry potatoes in remaining oil, stirring, until golden-brown. Add onion, garlic and herbs and cook briefly. Mix in eggplant slices and tomatoes. Pour egg mixture over vegetables until covered. Bake until top is golden-brown, 30-35 minutes. Remove from oven. To serve, cut into pieces. Serve with a green salad if desired.
(Percentage of daily recommendation)
| Calorie | 581 cal. | (28 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |