Spanish Tortilla With Spinach, Tuna And Rice Recipe

Name: Spanish Tortilla With Spinach, Tuna And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp vegetable oil; 1 None medium red pepper, deseeded and chopped; 1 None clove garlic, crushed; 7 cups baby spinach leaves; 1 cup cooked long-grain white rice; 14 oz canned tuna in spring water or brine, drained; 4 None shallots, sliced thinly; 1 tbsp chopped fresh dill; 4 None large egg whites, beaten lightly; 1 tbsp finely grated lemon zest

Servings: persons

1 tbsp vegetable oil
1 None medium red pepper, deseeded and chopped
1 None clove garlic, crushed
7 cups baby spinach leaves
1 cup cooked long-grain white rice
14 oz canned tuna in spring water or brine, drained
4 None shallots, sliced thinly
1 tbsp chopped fresh dill
4 None large egg whites, beaten lightly
1 tbsp finely grated lemon zest

1
Heat the oil in a medium pan, then add the pepper and cook, stirring, until soft. Add the garlic and spinach and continue to cook, stirring, until the spinach is wilted.
2
In a large bowl, combine the cooked rice, tuna, shallot, dill, egg whites, spinach mixture and lemon zest, and season with salt and pepper.
3
Spray the same heated non-stick frying pan with cooking oil spray. Return the mixture to the pan, cook over a medium heat, loosely covered with foil or a lid, for about 10 mins or until the base is golden brown.
4
Wrap the handle of the frying pan with foil and place the pan under a preheated grill for about 5 mins or until set.
5
Invert the tortilla onto a board and cut into wedges. Serve with mixed salad, if desired.

516

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 10 ingredients. The key ingredients include: 1 tbsp vegetable oil, 1 None medium red pepper, deseeded and chopped, 1 None clove garlic, crushed, 7 cups baby spinach leaves, and more.

Yes, Spanish Tortilla With Spinach, Tuna And Rice falls under the Seafood 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.

Spanish Tortilla With Spinach, Tuna And Rice

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