Spanish-Style Tortilla

A classic vegetarian Spanish omelette featuring potatoes, spinach, and onions, perfect for lunches, picnics, or snacks.

Vegetarian Lunch Spanish Egg Picnic

Estimated Nutrition

Calories

302.1

kcal / serving

1812.5 kcal total

Carbs

22.5g

per serving

134.8 g total

Fat

17g

per serving

102.2 g total

Protein

14.7g

per serving

88.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

piece

Egg

free-range, lightly beaten

NutsSeeds

pinch

Salt

pinch

Black Pepper

freshly ground

OilsFats

tbsp

Olive Oil

Vegetables

piece

Onion

large, finely sliced

750

Potato

Pink Fir Apple variety, peeled, parboiled and sliced into 1cm pieces

250

Spinach

fresh, cooked and roughly chopped

Method

Heat the butter and oil in a large heavy-based frying pan.

Cook the onions slowly until they are soft and transparent.

Add the potato slices and fry them gently for two minutes.

Stir the chopped spinach into the potato and onion mixture.

Season the beaten eggs and pour them into the frying pan.

Cook over low to medium heat for ten minutes until the egg is mostly set.

Invert the tortilla onto a plate and return it to the pan to cook the other side.

Cook over low heat until the tortilla is fully set through.

Slice into cubes or wedges and serve at your preferred temperature.