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Spanish potatoe tortilla
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Ingredients
Directions
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Preheat the oven to 200 ° C. Clean the potatoes well under running water, pat dry and cut into slices.
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Heat almost all olive oil in a large frying pan and divide the onion rings and the slices of potato into them. Bake them al dente in 4-6 minutes al dente. Let them cool slightly.
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In the meantime, whisk together the eggs with paprika, some salt and pepper, parsley and oregano. Put the potato mixture through and do everything in the baking tin.
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Smooth the top and spread the slices of tomato and goat cheese over it. Drop a little olive oil over it.
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Fry the tortilla in the oven for 25 minutes until golden brown and done.
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Allow the tortilla to cool down and store in the refrigerator until use.
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Just before departure: Cut the tortilla into a number of pieces. Pack each piece tightly in plastic wrap and take it in a lunch box.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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