How many servings does this recipe make?

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

What ingredients do I need for Spanish-Style Crab and Vegetable Tortilla?

You need 6 ingredients. The key ingredients include: Olive oil spray, 1 cup frozen vegetables, such as artichoke hearts, asparagus, green peas and carrots, or mixed vegetables (4 to 5 ounces), cut into bite-size pieces if needed, 1 1/2 cups egg substitute, 4 ounces fresh, frozen, or canned crab (about 3/4 cup), all cartilage and shell discarded, thawed if frozen, drained if canned, and more.

Is Spanish-Style Crab and Vegetable Tortilla suitable as seafood?

Yes, Spanish-Style Crab and Vegetable Tortilla falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Spanish-Style Crab and Vegetable Tortilla?

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

Spanish-Style Crab and Vegetable Tortilla Recipe

Name: Spanish-Style Crab and Vegetable Tortilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil spray; 1 cup frozen vegetables, such as artichoke hearts, asparagus, green peas and carrots, or mixed vegetables (4 to 5 ounces), cut into bite-size pieces if needed; 1 1/2 cups egg substitute; 4 ounces fresh, frozen, or canned crab (about 3/4 cup), all cartilage and shell discarded, thawed if frozen, drained if canned; 3/4 teaspoon finely snipped fresh dillweed or 1/4 teaspoon dried, crumbled; Pepper to taste

Spanish-Style Crab and Vegetable Tortilla – a delicious recipe with Olive oil spray, frozen vegetables, egg substitute, crab, fresh dillweed, Pepper. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

Olive oil spray
1 cup frozen vegetables, such as artichoke hearts, asparagus, green peas and carrots, or mixed vegetables (4 to 5 ounces), cut into bite-size pieces if needed
1 1/2 cups egg substitute
4 ounces fresh, frozen, or canned crab (about 3/4 cup), all cartilage and shell discarded, thawed if frozen, drained if canned
3/4 teaspoon finely snipped fresh dillweed or 1/4 teaspoon dried, crumbled
Pepper to taste

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
141 kcal
Category
Seafood

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Spanish-Style Crab and Vegetable Tortilla

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