Baked Spanish Tortilla With Spinach And Ricotta Recipe

Name: Baked Spanish Tortilla With Spinach And Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 6 medium potatoes peeled and thinly sliced; 1 onion large, peeled and thinly sliced; 2 cloves garlic chopped; 3 1/2 ounces spinach washed and shredded, thick stalks removed; 1 tablespoon parsley chopped; 1 3/4 ounces sun dried tomatoes chopped; 8 medium eggs lightly beaten; 4 tablespoons milk; 3 1/2 ounces ricotta cheese drained; mixed greens to serve

Servings: persons

4 tablespoons olive oil
6 medium potatoes peeled and thinly sliced
1 onion large, peeled and thinly sliced
2 cloves garlic chopped
3 1/2 ounces spinach washed and shredded, thick stalks removed
1 tablespoon parsley chopped
1 3/4 ounces sun dried tomatoes chopped
8 medium eggs lightly beaten
4 tablespoons milk
3 1/2 ounces ricotta cheese drained
mixed greens to serve

1
Preheat oven to 350u00b0F. Grease a 7 x 11 inch baking dish. Heat 1 tbsp oil in a frying pan. Fry the potatoes in three batches for 1 minute each side until light golden, adding a little extra oil when needed.
2
Heat the remaining oil in a clean frying pan. Add the onion and garlic. Cook for 3-4 minutes, until softened. Add spinach, parsley and sun-dried tomatoes. Cook for 1 minute.
3
Mix potatoes with shredded spinach and sun-dried tomato mixture. Transfer to prepared baking dish. Mix together the eggs and milk, season well and pour over the potatoes. Spoon the ricotta over top. Bake for 35 minutes or until set. Serve warm or cold, cut into wedges, with mixed greens.

528

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons olive oil, 6 medium potatoes peeled and thinly sliced, 1 onion large, peeled and thinly sliced, 2 cloves garlic chopped, and more.

Yes, Baked Spanish Tortilla With Spinach And Ricotta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Spanish Tortilla With Spinach And Ricotta

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