Recipes

Tortilla de Patata (Spanish Tortilla)

Name: Tortilla de Patata (Spanish Tortilla)
Ingredients: 3 tablespoons butter; 1 large red bell pepper, sliced into rings; 1 fresh poblano chile pepper, sliced into rings; 1 large onion, sliced; 2 tablespoons bacon drippings; 6 medium potatoes, peeled and sliced; 8 eggs, lightly beaten; 3 tablespoons water; 2 tablespoons finely chopped fresh parsley; salt and pepper to taste; 1.5 cups shredded Cheddar cheese

2.9

(17)

10 Reviews

3 Photos

This is a fine Spanish potluck dish that can be served hot or cold, is inexpensive, delicious, and easy to pack. Hope there will be leftovers to take home, but don't count on it.

Recipe by MONICA SELF

Published on March 31, 2020

3

Servings:

12

Yield:

12 servings

Jump to Nutrition Facts

Ingredients

3 tablespoons butter
1 large red bell pepper, sliced into rings
1 fresh poblano chile pepper, sliced into rings
1 large onion, sliced
2 tablespoons bacon drippings
6 medium potatoes, peeled and sliced
8 eggs, lightly beaten
3 tablespoons water
2 tablespoons finely chopped fresh parsley
salt and pepper to taste
1 ½ cups shredded Cheddar cheese

Directions

Place potatoes in a large bowl, cover with cold water, and refrigerate for 30 minutes or so. Drain, pat dry, and season with salt.
Melt butter in a large skillet over medium heat. Saute bell pepper, poblano pepper, and onion in butter until soft. Remove from pan, and set aside. Melt remaining 2 tablespoons butter and bacon fat in pan, and fry the potatoes until crisp and medium brown. Transfer to a plate lined with paper towels.
Preheat oven to 225 degrees F (110 degrees C).
Arrange the potatoes in a lightly-buttered, non-stick pan, preferably a deep, slope-sided skillet. Arrange the onions and peppers over the potatoes, and then spread cheese over the top. In a mixing bowl, beat eggs with water, parsley, and salt and pepper; pour the mixture over the potatoes. Put the skillet in a larger pan with a half inch of water in it.
Bake in preheated oven until eggs set, about 30 to 40 minutes. Remove the tortilla, let cool, and loosen edges from the pan. Put a serving plate over the skillet, and flip the tortilla over onto the plate. Cut into small pie-shape wedges. Refrigerate until ready to serve; reheat if desired.

Tips

The tortilla can be cooked on the stovetop in a skillet, and flipped to cook both sides.

Nutrition Facts (per serving)

223	Calories
11g	Fat
21g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 223
% Daily Value *
Total Fat 11g	14%
Saturated Fat 6g	30%
Cholesterol 147mg	49%
Sodium 260mg	11%
Total Carbohydrate 21g	8%
Dietary Fiber 3g	11%
Total Sugars 3g
Protein 10g
Vitamin C 45mg	226%
Calcium 139mg	11%
Iron 2mg	9%
Potassium 576mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.