The Mediterranean Dish · by Suzy Karadsheh★ 4.8 (70)
Spanish Tortilla Recipe
NUTRITION · PER SERVING45M COOK
CAL 22%·PRO 16%
CARBS 15G13% OF CAL
2G FIBER0G ADDED2G INTRINSIC11G OTHER2G TOTAL SUGAR
FAT 40G83% OF CAL
7G SAT33G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Spanish omelette of thinly sliced potatoes and onions bound with eggs and cooked gently in olive oil. Served at room temperature as a tapa or light meal.
mainspanishegg disheggs🍳 skilletdairy freegluten freevegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound Yukon Gold potatoes, (peeled (about 4 to 5 small potatoes))
- 1 medium yellow onion
- 1 cup extra virgin olive oil
- 6 large eggs
- 1 teaspoon sweet Spanish paprika ((optional))
- 1 teaspoon Kosher salt
At a glance
PER SERVING · TIME 45M
CAL 22%·PRO 16%
CARBS 15G13% OF CAL
2G FIBER0G ADDED2G INTRINSIC11G OTHER2G TOTAL SUGAR
FAT 40G83% OF CAL
7G SAT33G 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
- 15m
- Cook
- 30m
- Sodium
- 360mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 447mg
- Calcium
- 32mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 360MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.