- 0:15 Prep
- 0:23 Cook
- 4 Servings
- Capable cooks
Have dinner on the table in 30 minutes with this simple and tasty Spanish tortilla recipe.
Ingredients
- 1 tablespoon olive oil
- 1 medium red onion, halved, thinly sliced
- 2 garlic cloves, crushed
- 4 rashers middle bacon, trimmed, chopped
- 2 medium sebago potatoes, peeled, very thinly sliced
- 1 medium red capsicum, cut into 2cm pieces
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- 1 teaspoon MasterFoods® Paprika
- 6 eggs
- 1/3 cup milk
- 1/4 cup finely grated parmesan cheese
- Mixed salad leaves, to serve
Method
- Step 1Heat oil in a 22cm (base) heavy-based, non-stick frying pan over medium heat. Add onion, garlic and bacon. Cook for 5 to 6 minutes or until onion has softened. Add potato, capsicum, parsley and paprika. Cook, stirring occasionally, for 3 to 4 minutes or until potato is just tender and starts to brown.
- Step 2Preheat grill on medium. Whisk eggs, milk and parmesan together in a bowl. Season with salt and pepper.
- Step 3Pour egg mixture evenly over potato mixture. Lift and tilt pan to distribute egg mixture. Reduce heat to low. Cook for 6 to 8 minutes or until tortilla is almost set (eggs should be set underneath but surface still runny).
- Step 4Place under grill. Cook for 4 to 5 minutes or until just set and light golden (not browned). Set aside for 2 minutes. Loosen with a spatula and turn onto a plate or chopping board. Cut into wedges. Serve with salad leaves.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1423 kj
Energy
21g
Fat Total
7g
Saturated Fat
3g
Fibre
25g
Protein
359mg
Cholesterol
820.69mg
Sodium
4g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
Notes
Super saver: Use 1 medium green capsicum instead of red and save around $1.03 in total.
- Author: Kim Coverdale
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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