Spanish Tortilla
This Spanish Tortilla is a heart warming dish, which I've learnt making when I lived in Spain.
Equipment
Ingredients
- 2 potatoes (Large, chopped)
- 1 onion (Large, Chopped)
- 2 tbsp (100 ml) sweet basil olive oil (LINK under Equipment)
- 5 eggs
- (120 ml) salt, pepper (Seson to Taste)
- 5 (100 g) Babybel Cheese
Instructions
- Preheat oven at 375F/190C.
- Peel your potatoes, and cut them in 2-3 pieces. Place them in a sauce pan covered with cold water and heat on medium high until fully cooked, about 25min. Then, drain the water out and cut them roughly in small cubes.
- Peel and cut your onion in 6-8 pieces. Chop them using the eco-chop. Set aside.
- Heat a frying pan on medium, and once hot, add the sweet basil oil and the chopped onions. Cook for about 10min, until soft and golden.
- In the mixing bowl, whisk together the eggs, season to taste (Salt, Pepper). Add your chopped potatoes once cooked and add your onions once cooked.
- Gently mix with spatula and then, add 5 Babybels Cheese. Mix until melted.
- Using the mini ladle, pour your batter into the flexipan® by spreading gently until smooth.
- Bake for 20 minutes at 375F/190C. (Every oven heats differently, monitor your Spanish Tortillas from 15min)
- Once your Spanish Tortilla are out of the oven, let them cool down for about 5min. Then, Unmold, Serve and Enjoy!
Video
Nutrition
Nutrition Facts
Spanish Tortilla
Amount Per Serving (6 g)
Calories 114
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 136mg45%
Sodium 57mg2%
Potassium 376mg11%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 1g1%
Protein 6g12%
Vitamin A 198IU4%
Vitamin C 15mg18%
Calcium 33mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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