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Spanish potato tortilla and spinach a la creme
 
 
4 ServingsPTM50 min

Spanish potato tortilla and spinach a la creme


Tortilla of egg, potato and chorizo ​​with spinach.

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Directions

  1. Preheat the oven to 200 ° C.
  2. Clean the potatoes and cut into thin slices. Cut the onions into half rings.
  3. Heat the oil in a skillet and fry the potatoes and onion for 10 minutes on medium heat.
  4. Meanwhile, beat the eggs loose, grate the cheese above and mix through. Season with pepper.
  5. Line the spring form with baking paper. Scoop the potatoes and the egg mixture over the spring form and divide the chorizo ​​over it.
  6. Fry the tortilla in the middle of the oven for approx. 20 min. Cover with aluminum foil if the tortilla becomes too dark.
  7. In the meantime, heat the spinach according to the instructions on the packaging. Serve with the tortilla.


Nutrition

615Calories
Sodium0% DV1.280mg
Fat60% DV39g
Protein58% DV29g
Carbs11% DV32g
Fiber40% DV10g

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