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Drew Padgett
Tortilla with vegetables and hazelnuts
A tasty Spanish recipe. The vegetarian main course contains the following ingredients: hazelnuts (75 g), olive oil, potato slices (2x 350 g), wok vegetables coarsely chopped (a 400 g), eggs and paprika.
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Ingredients
Directions
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Spread hazelnuts in a light frying pan until lightly browned.
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And roughly chop.
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Spread oil over 2 frying pans.
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Fry five slices of potato slices and wok vegetables in each pan for about 5 minutes.
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Add salt and pepper to taste.
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Beat eggs with paprika, 1 tsp salt and 1/2 tsp pepper in bowl.
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Mix both frying pans in a frying pan, spread beaten eggs and hazelnuts over the frying pan and fry on a medium-high heat with a lid on tortilla pan in approx.
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15 min.
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Cut the tortilla into points and divide it over 4 flat plates..
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Nutrition
577Calories
Sodium0% DV1.695mg
Fat57% DV37g
Protein40% DV20g
Carbs14% DV41g
Fiber20% DV5g
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