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.

Yield: 4 servings (serving size: 1 wedge)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 200
  • Calories from fat: 0.0%
  • Fat: 7.6g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 15.2g
  • Carbohydrate: 28.9g
  • Fiber: 2.7g
  • Cholesterol: 161mg
  • Iron: 2.3mg
  • Sodium: 483mg
  • Calcium: 109mg

Ingredients

  • 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

Preparation

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