The Recipe Critic · by Alyssa Rivers
Spanish Tortilla
NUTRITION · PER SERVING40M COOK
CAL 14%·PRO 15%
CARBS 25G35% OF CAL
3G FIBER0G ADDED3G INTRINSIC20G OTHER3G TOTAL SUGAR
FAT 17G55% OF CAL
3G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Spanish omelette with potatoes, onions, and eggs, served with tomato salsa. Tender, simple, and good warm or at room temperature.
mainspanishegg disheggs🍳 skilletdairy freegluten freevegetarian
View the full recipe on The Recipe Critic →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 pounds russet potatoes
- 6 large eggs, (room temperature)
- 1 yellow onion, (diced)
- 2 cloves garlic, (minced)
- ½ cup olive oil, (divided)
- salt and pepper to taste
- 2 tomatoes, (diced)
- 1 green bell pepper, (diced)
- ¼ red onion, (minced)
- ¼ cup red wine vinegar
At a glance
PER SERVING · TIME 40M
CAL 14%·PRO 15%
CARBS 25G35% OF CAL
3G FIBER0G ADDED3G INTRINSIC20G OTHER3G TOTAL SUGAR
FAT 17G55% OF CAL
3G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 154mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 668mg
- Calcium
- 42mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 154MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.