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For breakfast
Omelet ala Spanish Tortilla

Spanish Tortilla Omelet

The bold flavor and aroma of Spain will bring everyone to your table! Want to slip away to that sun-soaked country for a moment? Make your family a Spanish tortilla for breakfast — it's part omelet, part casserole. The recipe calls for thinly sliced potatoes, eggs, and vegetables, and it comes together fast.

Ksyunya••

Recipe author

Composition / ingredients

Servings:

Potatoes

100

Paprika pepper

0.5

Garlic

Corn (frozen)

100

Bell pepper (green)

0.5

Tomatoes (red)

200

Eggs

Olive oil

Parsley

Ground black pepper

0.25

Sea salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 5 g

Fats 46 % 11 g

Carbohydrates 33 % 8 g

136 kcal

GI: 63 / 0 / 38

Cooking method

Cooking time: 45 min

Step 1:

The ingredients.
Step 2:

Wash, peel, and slice the potatoes thin, then fry them in a skillet with hot olive oil for about 10 minutes. Stir constantly and cook them just until half done. Seed the red and green peppers and cut them into cubes.
Step 3:

Add the diced sweet peppers and the finely chopped garlic to the potatoes, and don't forget to season with salt and pepper.
Step 4:

After about 5 minutes, add the finely chopped tomatoes and the frozen corn.
Step 5:

In a separate bowl, beat the eggs with the chopped herbs and a little salt.
Step 6:

Once the potatoes are soft, pour the beaten eggs into the skillet and leave everything undisturbed — don't stir. Let the tortilla set and brown on the bottom over low heat, then use a plate to flip it and cook the other side for about 2 minutes. Alternatively, slide the skillet into an oven preheated to 400°F (200°C) for a few minutes.
Step 7:

The Spanish tortilla is ready. Cut it into wedges and serve it hot or cold. Enjoy!