Filter
Reset
Sort ByRelevance
Genna Suchomel
Spanish potato tortilla and spinach a la creme
Tortilla of egg, potato and chorizo with spinach.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
Clean the potatoes and cut into thin slices. Cut the onions into half rings.
-
Heat the oil in a skillet and fry the potatoes and onion for 10 minutes on medium heat.
-
Meanwhile, beat the eggs loose, grate the cheese above and mix through. Season with pepper.
-
Line the spring form with baking paper. Scoop the potatoes and the egg mixture over the spring form and divide the chorizo over it.
-
Fry the tortilla in the middle of the oven for approx. 20 min. Cover with aluminum foil if the tortilla becomes too dark.
-
In the meantime, heat the spinach according to the instructions on the packaging. Serve with the tortilla.
Blogs that might be interesting
-
30 minMain dishflour, milk, Eggs, oil, String Beans, corn kernels, surimisticks, worcestershiresauce, Red onions, green beans, chicken bouillon, lemon juice,surimi biscuits with green beans
-
20 minMain dishThai rice noodles, lime, Ketchup, fish sauce, granulated sugar, free-range chicken fillet, zucchini, medium sized egg, peanut oil, Thai stir-fry mix, ketjapmarinademanis, pieces of cashew nut,fast pad thai with chicken and egg
-
120 minMain dishchicken, onion, garlic, chorizo, breakfast bacon, traditional olive oil, tap water, chicken broth tablet, dried laurel leaves, risotto rice, lemon juice, fresh coriander,chicken with rice
-
100 minMain dishgarlic, traditional olive oil, freezer côte de boeuf, semi-dried tomatoes, fresh sage leaf, balsamic glaze, creme fraiche, mild yogurt,côte de boeuf with balsamic glaze and puffed garlic
Nutrition
615Calories
Sodium0% DV1.280mg
Fat60% DV39g
Protein58% DV29g
Carbs11% DV32g
Fiber40% DV10g
Loved it