Spanish Tortilla with Pimenton Aioli
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Spanish open-faced omelet of layered potatoes, onions, and eggs served with smoked paprika aioli. Can be eaten as an appetizer, or as a main for breakfast, brunch, or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 pounds Yukon gold potatoes (peeled [4 medium potatoes])
- 1 1/2 teaspoon kosher salt
- 6 to 8 tablespoons low-sodium chicken or vegetable broth
- 1/2 large yellow onion (thinly sliced [ trimmed and peeled])
- 6 large eggs
- 1/4 teaspoon ground pepper
- 2 tablespoons extra virgin olive oil
- 1 small garlic clove or 1/2 large clove
- 3 tablespoons mayonnaise
- 2 teaspoons lemon juice
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
At a glance
PER SERVING · TIME 75M
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
- 1h
- Sodium
- 665mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 613mg
- Calcium
- 35mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 665MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.