Spanish Corn Tortilla Recipe

Stuck for dinner ideas? Try this easy Spanish omelette, ready in under an hour. Its also gluten-free and vegetarian.

The ingredient of Spanish Corn Tortilla Recipe

• 2 tbsp extra virgin olive oil
• 1 brown onion halved thinly sliced
• 700g sebago potatoes peeled very thinly sliced
• 260g jar chargrilled capsicum drained chopped
• 420g can corn kernels drained
• 2 garlic cloves crushed
• 1 2 tsp sweet paprika
• 8 eggs lightly beaten
• 1 4 cup pimento stuffed olives
• 1 3 cup fresh flat leaf parsley leaves
• 1 3 cup sour cream

The Instruction of spanish corn tortilla recipe

• heat oil in a 20cm base 26cm top heavy based flameproof frying pan over medium heat add onion and potato cook carefully turning occasionally for 15 minutes or until potato is tender transfer to a large heatproof bowl add capsicum corn garlic and paprika toss to combine stand for 5 minutes to cool
• pour egg over potato mixture gently toss to combine carefully spoon potato mixture into pan pouring over any remaining egg mixture
• place pan over medium low heat cook without stirring for 15 to 20 minutes or until base and edges are rm
• meanwhile preheat grill remove pan from heat and place under grill grill for 5 minutes or until golden and set sprinkle with olives and parsley serve with sour cream

Nutritions of Spanish Corn Tortilla Recipe

fatContent: 470 83 calories
saturatedFatContent: 27 8 grams fat
carbohydrateContent: 8 6 grams saturated fat
sugarContent: 34 7 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 18 grams protein
sodiumContent: 449 milligrams cholesterol

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