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Spanish Vegetable Tortilla
 
 
4 ServingsPTM30 min

Spanish Vegetable Tortilla


Tortilla with potato, onion, carrot and zucchini.

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Directions

  1. Cut the onion into thin rings and the zucchini into thin slices.
  2. Heat the olive oil in a non-stick frying pan and gently fry the onion rings in 5 min.
  3. Heat the potato slices on a plate for 5 minutes in the microwave at 700 watts. Divide the potato, carrot and zucchini in layers over the onions.
  4. Beat the eggs with the milk and season with (freshly ground) salt and pepper. Pour the egg mixture over the vegetables.
  5. Turn the frying pan around a number of times to distribute the egg mixture well over the pan. Sprinkle the cheese over the egg mixture.
  6. Put a lid on the frying pan and let the vegetable omelet in about 20 minutes until tender and golden brown.
  7. Place a large plate on the vegetable omelette and hold it firmly, while you turn over the frying pan with contents.
  8. Place another large plate on top of the omelet and turn over again. Cut the vegetable tortilla into quarters and serve immediately.


Nutrition

310Calories
Sodium31% DV735mg
Fat28% DV18g
Protein36% DV18g
Carbs6% DV19g
Fiber16% DV4g

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