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Spanish Tortilla (Tortilla de Patatas)

Yield 4 servings (serving size: 1 wedge)
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.


  • 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

Nutrition 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

How to Make It

  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.

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