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A delicious underweek dinner which teenager love as well
Spanish Tortilla
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Serves: 4
Prep Time:
Cooking Time:
Nutrition facts:
200 calories
20 grams fat
Ingredients
- 6 eggs
- 2 dl cream
- 800g waxy potatoes
- 1 eggplant
- 2 courgettes
- 250g cherry tomatoes
- onion
- clove of garlic
Instructions
- peel the potatoes and cut them into thin slices with the mandolin. Cut the aubergines and courgettes into cubes. Halve the cherry tomatoes. Finely chop the onion and press the garlic clove.
- In a large bowl mix potatoes, eggplants, courgettes, tomatoes, onions and garlic together with 3 tablespoons olive oil, 2 teaspoons salt and some pepper. Place the vegetable mixture on a baking tray covered with a baking paper and roast in the oven at 200 degrees for about 30 minutes.
- mix the 6 eggs in a large bowl with a hand mixer. Add the cream, 1/2 tea spoon salt and pepper and a pinch of nutmeg and mix well.
- butter a round baking tray and spread the potatoes - vegetables mixture on it and cover with the egg-cream mixture. Bake in the oven at 180 degrees for about 30 minutes.