Recipe Details
Title Spanish style tortilla
Author Hugh Fearnley-Whittingstall
Portions 8
Created 16th February 2015 09:47 am
Weight (Per Portion)

One portion of this dish weighs approximately 294.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Butter, unsalted25 Gram
Oil, olive1 Tablespoon
Onions, raw2 Large
Spinach, raw250 Gram
Egg, chicken, free range, whole, raw10 Medium
Salt, table1 Pinch
Pepper, black1 Pinch
Potato, Desiree, raw750 Gram
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 262
Protein 27.37%
Other Carbohydrate 12.02%
Sugar 5.09%
Fat Saturated 21.00%
Fat Unsaturated 14.59%
Fiber 13.42%
Sodium 5.98%
Salt 6.29%
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Recipe Method
1. In a large, heavy-based frying pan, heat the butter and oil. Cook the finely sliced onions slowly until transparent and soft. 2. Add the potato slices (or Pink Fir Apple potatoes, peeled), parboiled and sliced into 1cm/1/2in pieces and fry gently for two minutes. 3. Stir in the spinach, cooked and roughly chopped. 4. Season the lightly beaten eggs with salt and freshly ground black pepper and pour onto the contents of the frying pan. 5. Cook over a low to medium heat: it may take up to ten minutes until the egg is set enough to turn the tortilla over, and if the heat is too high, the bottom will burn before the middle is set. 6. Once the bottom is nicely browned and the centre has set, it is time to turn it over. This is done with a double flip: place a plate (or the bottom of a tart tin) over the pan and flip it over once, so that the cooked surface of the tortilla is on the bottom. 7. Take another plate, and flip it again so the cooked surface is on the top. 8. Place the frying pan back over the tortilla plate and flip one more time, so the uncooked bit is now in contact with the base of the pan. 9. Replace the pan over low heat until the tortilla is cooked through. 10. Serve hot, warm or cold, cut into slices or cubes.
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