Composition / ingredients
Step-by-step cooking
Step 1:
Ingredients.
Step 2:
Wash, peel and cut the potatoes into thin slices, and then fry them in a frying pan with heated olive oil for 10 minutes. Stir the potatoes constantly and bring them to half-readiness. Red and green peppers are peeled from seeds and cut into cubes.
Step 3:
In a frying pan with potatoes, add pieces of sweet pepper, finely chopped garlic, do not forget to add salt and pepper.
Step 4:
After 5 minutes we lay finely chopped tomatoes and frozen corn.
Step 5:
In a separate container, beat chicken eggs with chopped herbs and salt.
Step 6:
After the potatoes become soft, pour the beaten eggs into the pan and do not mix anything else. We wait for the tortilla to fry on low heat from below, and then turn it over to the other side for 2 minutes with the help of a plate. You can put the frying pan in a preheated 200 degree oven for a few minutes.
Step 7:
The Spanish tortilla is ready, serve it hot or cold, cut into portions. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Tomatoes - 23 kcal/100g
- Field corn, raw, dried - 348 kcal/100g
- Sweet yellow raw field corn - 96 kcal/100g
- Field corn stewed, boiled, dehydrated (sliced - 83 kcal/100g
- Field corn boiled on the cob - 91 kcal/100g
- Germ-free raw fortified corn grits - 362 kcal/100g
- Corn grits without germ, raw, not fortified - 362 kcal/100g
- Corn - 119 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Olive oil - 913 kcal/100g
- Paprika - 289 kcal/100g
- Chicken egg - 80 kcal/100g
- Sea salt - 0 kcal/100g
