Spanish Tortilla with Paprika and Parsley

Spanish tortilla with paprika and parsley recipe
Prep in Prep in:
10 mins
Cook in Cook in:
25 mins
Serves Serves:
4
Per Serving %RI
KCALS 323
Protein 14g
Carbs 25g
Sugar 2.5g
Fat 17.5g
Sat Fat 4g
Fibre 3g
Salt 0.4g

Method

Why not try out this delicious Spanish-style tortilla with a twist.

  1. Preheat the oven to 180°C,  160°C Fan, Gas Mark 4.
  2. Place the potatoes into a pan of salted boiling water and cook for 5 minutes, drain and leave to one side.
  3. In a medium frying pan heat the olive oil and onion and cook until soft. Add the potatoes, paprika and garlic and continue cooking for 3-4 minutes.
  4. Whisk the eggs with the parsley and pour over the potato mix, leave on the heat for 2 minutes and then pop into the oven until cooked and set.
  5. Serve the tortilla warm or cooled with crisp lettuce and vine-ripened tomatoes.

Ingredients

500g Smooth potatoes (such as Desiree), peeled and thinly sliced

50ml olive oil

1 onion, peeled and thinly sliced

½ teaspoon sweet paprika

2 garlic cloves, peeled and minced

6 eggs

2 tablespoons freshly chopped flat-leaf parsley

500g Smooth potatoes (such as Desiree), peeled and thinly sliced 50ml olive oil 1 onion, peeled and thinly sliced ½ teaspoon sweet paprika 2 garlic cloves, peeled and minced 6 eggs 2 tablespoons freshly chopped flat-leaf parsley

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