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Vlad Didenko
Spanish tortilla with spinach
Spanish tortilla with red pepper, onion, potato slices and spinach
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Remove the stalk and seed lists from the peppers and cut the flesh into cubes. Chop the onion.
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Heat the oil in a large frying pan. Bake the potato slices in 5 minutes brown. Put them on a plate.
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Heat the oil in the same pan. Fry the bell pepper and onion for 2 minutes.
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Add the spinach in portions and let it begin to shrink and the moisture evaporate.
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Grease the oven dish. Scoop the potato through the vegetables and spread over the baking dish.
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Beat the eggs. Beat the crème fraiche and al-Andalus through it. Sprinkle with salt and pepper. Pour over the vegetables.
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Fry the tortilla in the preheated oven for about 30 minutes until golden brown and done.
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Nutrition
485Calories
Sodium41% DV985mg
Fat52% DV34g
Protein28% DV14g
Carbs9% DV28g
Fiber16% DV4g
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