Spanish Tortilla

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Course: Breakfast
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4 Servings
Calories: 250kcal

Ingredients

  • 2 cups Potatoes peeled and diced small (so they cook faster)
  • 1 Tbsp Extra-virgin olive oil
  • 2 tbsp Red onion diced small
  • 1/4 cup Red bell pepper diced small
  • 8 Eggs beaten
  • 2 slices Sourdough bread toasted then halved
  • 2 Pears sliced (Check the Fruit guide to substitute seasonal fruits) 
US Customary - Metric

Instructions

  • Preheat oven to 350°
  • Bring a saucepan of salted water to a boil. Cook the potato until tender, about 6-8 minutes. Drain well.
  • Heat an oven safe non-stick pan over medium high heat. Once hot, add the oil. Saute the onion, pepper, and potato, until the onion starts to soften. Season with salt to taste. Remove from the heat.
  • Pour the egg into the pan, stir the contents to distribute the ingredients evenly. Season with salt and pepper. Place into the oven and cook until the egg is firm, about 8 minutes.
  • Invert the eggs onto a cutting board. Cut into portions. Serve with toast and pear.

Nutrition

Calories: 250kcal | Carbohydrates: 22g | Protein: 13g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 199mg | Potassium: 277mg | Fiber: 4g | Sugar: 10g | Vitamin A: 789IU | Vitamin C: 16mg | Calcium: 78mg | Iron: 2mg

Spanish Tortilla

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast
Servings 4 Servings
Calories 250 kcal

Ingredients
 
 

  • 2 cups Potatoes peeled and diced small (so they cook faster)
  • 1 Tbsp Extra-virgin olive oil
  • 2 tbsp Red onion diced small
  • 1/4 cup Red bell pepper diced small
  • 8 Eggs beaten
  • 2 slices Sourdough bread toasted then halved
  • 2 Pears sliced (Check the Fruit guide to substitute seasonal fruits) 

Instructions
 

  • Preheat oven to 350°
  • Bring a saucepan of salted water to a boil. Cook the potato until tender, about 6-8 minutes. Drain well.
  • Heat an oven safe non-stick pan over medium high heat. Once hot, add the oil. Saute the onion, pepper, and potato, until the onion starts to soften. Season with salt to taste. Remove from the heat.
  • Pour the egg into the pan, stir the contents to distribute the ingredients evenly. Season with salt and pepper. Place into the oven and cook until the egg is firm, about 8 minutes.
  • Invert the eggs onto a cutting board. Cut into portions. Serve with toast and pear.

Nutrition

Calories: 250kcalCarbohydrates: 22gProtein: 13gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 327mgSodium: 199mgPotassium: 277mgFiber: 4gSugar: 10gVitamin A: 789IUVitamin C: 16mgCalcium: 78mgIron: 2mg
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