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Genna Suchomel
Spanish potato tortilla and spinach a la creme
Tortilla of egg, potato and chorizo with spinach.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Clean the potatoes and cut into thin slices. Cut the onions into half rings.
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Heat the oil in a skillet and fry the potatoes and onion for 10 minutes on medium heat.
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Meanwhile, beat the eggs loose, grate the cheese above and mix through. Season with pepper.
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Line the spring form with baking paper. Scoop the potatoes and the egg mixture over the spring form and divide the chorizo over it.
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Fry the tortilla in the middle of the oven for approx. 20 min. Cover with aluminum foil if the tortilla becomes too dark.
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In the meantime, heat the spinach according to the instructions on the packaging. Serve with the tortilla.
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Nutrition
615Calories
Sodium0% DV1.280mg
Fat60% DV39g
Protein58% DV29g
Carbs11% DV32g
Fiber40% DV10g
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