Potato tortilla
Whip up a delectable Potato Tortilla packed with flavors from crispy bacon, fresh spinach, and savory onions. This hearty dish combines tender potatoes, protein-rich eggs, nutritious broad beans, and creamy low-fat cottage cheese. Perfect for a satisfying breakfast, brunch, or dinner option. Quick and easy to prepare, this recipe is sure to become a family favorite!
- 16 May 2024
- Cook time 35 min
- Prep time 30 min
- 4 Servings
- 8 Ingredients
The potato tortilla, also known as Spanish omelette, is a classic and hearty dish that combines simple ingredients to create layers of delicious flavors and textures. This version incorporates nutritious spinach, protein-rich bacon, and creamy cottage cheese, making it a well-rounded meal perfect for any time of the day.
Ingredients:
Instructions:
- Peel and thinly slice the potatoes.
- Wash and chop the spinach.
- Chop the bacon strips into small pieces.
- Finely dice the onion.
- If using frozen broad beans, cook and shell them according to package instructions.
- In a large nonstick skillet, heat 1 teaspoon of olive oil over medium heat.
- Add the chopped bacon and cook until crispy. Remove the bacon from the skillet and set aside on paper towels to drain excess fat.
- In the same skillet, add the remaining 1 teaspoon of olive oil.
- Add the sliced potatoes and diced onions. Cook for about 10 minutes, stirring occasionally until the potatoes are tender and the onions are caramelized.
- Add the chopped spinach and cooked broad beans to the skillet.
- Stir the mixture and cook for another 3-4 minutes, until the spinach has wilted.
- Add the cooked bacon back to the skillet and mix well.
- In a medium bowl, whisk together the eggs.
- Add the low-fat cottage cheese to the eggs and mix until well combined.
- Season with salt and pepper to taste.
- Pour the egg and cottage cheese mixture over the vegetable and bacon mixture in the skillet.
- Stir gently to ensure the egg mixture is evenly distributed.
- Reduce the heat to low and cook, without stirring, for about 10-15 minutes until the eggs are set and the bottom is golden brown.
- Preheat the broiler to high.
- Place the skillet under the broiler for 2-3 minutes to cook the top of the tortilla until it's golden brown and fully set.
- Remove the skillet from the broiler and let the tortilla cool for a few minutes.
- Use a spatula to loosen the edges and carefully slide the tortilla onto a cutting board.
- Cut into wedges and serve warm or at room temperature.
Tips:
- Make sure to slice the potatoes thinly for even cooking.
- Blanch the spinach and broad beans briefly to preserve their vibrant color and enhance their texture.
- Cook the bacon until crispy to add a smoky depth of flavor to the tortilla.
- Use a non-stick pan to prevent the tortilla from sticking and ensure a clean flip.
- Let the cooked tortilla rest for a few minutes before cutting to allow it to set and make slicing easier.
Enjoy your homemade potato tortilla as a delightful breakfast, lunch, or dinner option. The combination of crispy bacon, tender potatoes, and the creamy richness of cottage cheese creates a balanced and satisfying meal that will surely impress. Don't forget to experiment with additional ingredients like herbs, peppers, or cheese to make it your own!
| Nutrition Facts | |
|---|---|
| Serving Size | 310 grams |
| Energy | |
| Calories 370kcal | 15% |
| Protein | |
| Protein 27g | 19% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 4.89g | 13% |
| Sugar 4.80g | 5% |
| Fat | |
| Fat 18g | 21% |
| Saturated 6g | 19% |
| Cholesterol 190mg | - |
| Vitamins | |
| Vitamin A 120ug | 14% |
| Choline 190mg | 35% |
| Vitamin B1 0.36mg | 30% |
| Vitamin B2 0.43mg | 33% |
| Vitamin B3 4.78mg | 30% |
| Vitamin B6 0.62mg | 36% |
| Vitamin B9 110ug | 27% |
| Vitamin B12 1.09ug | 45% |
| Vitamin C 27mg | 30% |
| Vitamin E 0.86mg | 6% |
| Vitamin K 72ug | 63% |
| Minerals | |
| Calcium, Ca 100mg | 7% |
| Copper, Cu 0.28mg | 0% |
| Iron, Fe 2.61mg | 24% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 390mg | 31% |
| Potassium, K 900mg | 26% |
| Selenium, Se 33ug | 62% |
| Sodium, Na 830mg | 55% |
| Zinc, Zn 2.44mg | 22% |
| Water | |
| Water 230g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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