Tortilla Española
Tortilla Española
558kcal Per person
20g Protein
49g Carbs
32g Fat
8g Fiber
Ingredients
- 6 ounces potato (168 g)
- ½ onion
- 1 ½ tablespoon olive oil (23 ml)
- 2 ounces corn (56 g)
- ¼ cucumber
- 5 cherry tomatoes
- 1 squeeze lemon juice (5 ml)
- 1 handful mixed salad (30 g)
- 2 eggs
- ½ teaspoon paprika (ground spice) (1 g)
Preparing this recipe
- Peel the potato and slice it into thin slices. Peel and finely chop the onion.
- Heat half of the oil in a pan over medium heat. Add the potatoes and cook until they are soft but not browned in about 10 minutes, stirring regularly. Add the onion in the last 5 minutes.
- In the meantime, prepare the salad. Drain the corn. Cut the cucumber into half slices and the cherry tomatoes into quarters. For the dressing: mix the other half of the oil with the lemon juice and add salt and pepper to taste.
- In a bowl, mix the lettuce, cucumber, cherry tomatoes and corn. Drizzle with the dressing.
- In another bowl, beat the eggs and season with salt, pepper and paprika powder to taste and mix well.
- Pour the egg mixture into the pan and spread the potato and onion evenly. Cook on low to medium heat. When the bottom is firm and golden brown, after about 5 minutes, turn the tortilla over using a large plate or lid and cook the other side.
- Cut the tortilla into wedges and serve with the salad.
Tip van FitChef
Also tasty with a dressing from low-fat Greek yogurt, a clove of garlic, some lemon juice and fresh herbs such as dill or parsley.
