Try this Tortilla de Patatas with Escalivada recipe, or contribute your own.
Suggest a better descriptionFor the Escalivada
1.) Preheat your oven to 350° F.
Wash and dry your vegetables, rub them with olive oil, sprinkle them with a few pinches of salt, and wrap them in foil. Place on a baking sheet, and roast until soft - approximately 45 min.
2.) Remove from the oven and let cool. Peel the skins off of the eggplant and the peppers. Slice your vegetables into 1/2- to 1-inch slices. Add a pinch of salt, drizzle generously with oil, and add a big splash of sherry vinegar -- start with a teaspoon or two, taste, and adjust to your liking.
For the Tortilla de Patatas
1.) Place potatoes in a large colander, sprinkle with 2 tsp. salt, and toss to coat. Let stand for 15 minutes. Pat dry with paper towels.
2.) Heat oil in a large nonstick skillet over medium-high heat. Add potatoes and cook, turning occasionally, until crisp-tender, 10–15 minutes.
Add onion to potatoes in skillet; cook until onion and potatoes are soft, 5–8 minutes. Using a slotted spoon, transfer mixture to a large bowl; let cool slightly.
3.) Add eggs to potato mixture; season with salt. Wipe out skillet. Heat remaining oil over medium-high heat. Add egg mixture, arranging potatoes to submerge.
4.) Reduce heat to medium; cook tortilla until almost set (it will be slightly runny on top), 25–30 minutes. Invert onto a large plate. Slide into skillet browned side up. Cook until golden on bottom and cooked through, about 4 minutes more. Serve warm or at room temperature. Cut into wedges.
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Serving Size: 1 Serving (514g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 450 | ||
Calories from Fat: 201 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.3g | 30 % | |
Saturated Fat 4.3g | 21 % | |
Monounsaturated Fat 13.6g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 282mg | 87 % | |
Sodium 120.7mg | 4 % | |
Potassium 1347.8mg | 35 % | |
Total Carbohydrate 51g | 15 % | |
Dietary Fiber 9.6g | 38 % | |
Sugars, other 41.4g | ||
Protein 14.7g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 450
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