Spanish tortilla

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
3 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 can(s) (425 ml; drained weight: 250 g) Kidney beans
  • 1 jar(s) (212 ml; separation weight: 140 g) Vegetable corn
  • 1 Onion
  • 2 Garlic cloves
  • 2 TABLESPOONS Olive oil
  • 150 g frozen peas
  • 8 Eggs
  • 150 ml Milk
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 150 g Fresh cream
  • 2 dried chillies
  • 1/2 bunch Parsley

Directions

  1. 1

    Drain kidney beans and corn, rinse cold and drain. Peel and chop onion and garlic. Heat the oil in a large pan. Fry the onion and garlic in it until transparent.

  2. 2

    Add beans, corn and peas and fry briefly. Whisk eggs and milk. Season with salt and pepper. Pour into the vegetables, cover and let it simmer at low heat for about 10 minutes. Turn with the help of a lid or a round cake pallet and fry from the other side for about 10 minutes as well.

  3. 3

    Quarter tortilla. Serve with a dash of crème fraîche. Sprinkle with crushed chilli and chopped parsley.

Nutrition Facts

KCAL
510 kcal
CARBS
27 g
FATS
32 g
PROTEINS
28 g