Traditional Spanish Tortilla

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Traditional Spanish Tortilla
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Health Score:
Health Score
5,3 / 10
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 45 min.
Ready in
Calories:
232
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie232 kcal(11 %)
Protein7.51 g(8 %)
Fat15.87 g(14 %)
Carbohydrates13.59 g(9 %)
Sugar added0 g(0 %)
Roughage0.11 g(0 %)
Vitamin A150.16 mg(18,770 %)
Vitamin D2 μg(10 %)
Vitamin E5 mg(42 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.26 mg(24 %)
Niacin0.02 mg(0 %)
Vitamin B₆0.01 mg(1 %)
Folate41.19 μg(14 %)
Pantothenic acid0.01 mg(0 %)
Biotin0.22 μg(0 %)
Vitamin B₁₂1.25 μg(42 %)
Vitamin C1.33 mg(1 %)
Potassium9.13 mg(0 %)
Calcium15.89 mg(2 %)
Magnesium0.63 mg(0 %)
Iron0.53 mg(4 %)
Iodine60.13 μg(30 %)
Zinc0.01 mg(0 %)
Saturated fatty acids2.6 g
Cholesterol175 mg
Author of this recipe:

Ingredients

for
6
Ingredients
¼ cup
2
Yukon gold potato (sliced 1/4 inch thick)
kosher salt (to taste)
¼ cup
yellow onion (chopped)
6
eggs (beaten)

Preparation steps

1.
Heat oil in an oven proof pan over medium-high heat. Fry the potatoes in a single layer; work in batches until all the potatoes are lightly browned, but not crispy. Transfer potatoes to paper towels to drain and salt them generously.
2.
Reheat the pan and saute the onions. Cook until soft and translucent and starting to brown. Remove from heat and spread the onions out evenly on the bottom of the pan. Arrange the potatoes over the onions in a scalloped pattern.
3.
Return to medium heat and pour in the eggs and salt generously. Tilt the pan to spread the eggs over everything. Let cook until the edges begin to set; put the pan under the broiler.
4.
Broil for 5 minutes or until top is browned. Let cool before cutting and serving.