Half Baked Harvest · by Tieghan Gerard★ 4.4 (58)
Spanish Tortilla with Burrata and Herbs
NUTRITION · PER SERVING60M COOK
CAL 23%·PRO 23%
CARBS 29G26% OF CAL
4G FIBER0G ADDED3G INTRINSIC22G OTHER3G TOTAL SUGAR
FAT 34G67% OF CAL
7G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Spanish potato and egg tortilla baked until set, then topped with prosciutto, creamy burrata, and fresh herbs. Elegant yet simple, it works for any meal of the day.
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View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup extra virgin olive oil
- 3-4 Yukon gold potatoes, cut into 1/4 inch slices
- 1 onion thinly, sliced or chopped
- 2 teaspoons kosher salt
- 8 eggs
- black pepper
- 2 tablespoons chopped fresh basil, plus more for serving
- 1 tablespoon fresh chopped dill, plus more for serving
- 1 tablespoon chopped fresh chives, plus more for serving
- 3 ounces thinly sliced prosciutto ((optional))
- 1 ball burrata cheese, broken
- fresh arugula, for serving
At a glance
PER SERVING · TIME 60M
CAL 23%·PRO 23%
CARBS 29G26% OF CAL
4G FIBER0G ADDED3G INTRINSIC22G OTHER3G TOTAL SUGAR
FAT 34G67% OF CAL
7G SAT27G 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
- 45m
- Sodium
- 551mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 895mg
- Calcium
- 106mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 551MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.