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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Do not peel the potatoes, but wash them well. | 2. Parboil them for about 20 minutes, then drain and, and when they are cool enough to handle, slice them thickly. | 3. Switch on the broiler so that it warms up while you prepare the rest of the dish. | 4. In a large nonstick frying pan, heat the oil and fry the onion, garlic and peppers over a moderate heat for 5 minutes until softened. | 5. Add the potatoes and continue frying, stirring from time to time until the potatoes are completely cooked and the vegetables are soft. | 6. Add a little extra oil if the pan seems rather too dry. | 7. Pour in half the beaten eggs, then sprinkle over half the grated Cheddar cheese, then the rest of the egg. | 8. Season with salt and pepper and finish with a layer of cheese. | 9. Continue to cook over a low heat, without stirring, half covering the pan with a lid to help set the eggs. | 10. When the mixture is firm, flash the pan under the hot broiler to seal the top just lightly. | 11. Leave the tortilla in the pan to cool. | 12. This helps it firm up further and makes it easier to turn out. | 13. Cut into generous wedges to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2			-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		sliced	60.0	14.01	1.65	0.15
garlic clove	2		crushed	-	-	-	-
red pepper	2		sliced	2.5	0.5506	0.1169	0.0275
egg	6		beaten	429.0	2.16	37.68	28.53
sharp cheddar cheese	1	cup	grated divided	-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.