Spanish Tortilla (Tortilla de Patatas)

We recommend using a slow-cooker liner for this recipe and hitting it with some cooking spray before adding the potato mixture. It makes serving and cleanup a cinch.


4 servings (serving size: 1 wedge)

Recipe from

Oxmoor House

Nutritional Information

Calories 200
Caloriesfromfat 0.0 %
Fat 7.6 g
Satfat 2.1 g
Monofat 3.5 g
Polyfat 0.9 g
Protein 15.2 g
Carbohydrate 28.9 g
Fiber 2.7 g
Cholesterol 161 mg
Iron 2.3 mg
Sodium 483 mg
Calcium 109 mg


2 teaspoons olive oil
2 cups thinly sliced peeled baking potato
1 1/3 cups chopped onion
1 cup chopped red bell pepper
Cooking spray
3 large eggs
6 large egg whites
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons grated fresh Parmesan cheese
2 tablespoons chopped fresh parsley
2 tablespoons drained capers


1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add potato, onion, and bell pepper. Cook 8 minutes or until onion is tender and potato just begins to brown, stirring occasionally.

2. Coat a 3-quart electric slow cooker with cooking spray. Place potato mixture in slow cooker. Combine eggs and next 3 ingredients (through black pepper), stirring with a whisk. Pour egg mixture over vegetables in slow cooker. Cover and cook on LOW for 2 1/2 hours or just until egg is set in center.

3. Turn off slow cooker. Let stand, covered, 10 minutes. Sprinkle with cheese, parsley, and capers. Cut into wedges.

Cooking Light Slow Cooker Tonight,

Oxmoor House

September 2012
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