Vegetarian Spanish Tortilla Recipe

Name: Vegetarian Spanish Tortilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oil; 675 g potatoes, cut into small chunks; 1 onion, sliced; 1 1/2 cups mushrooms, sliced; 1 cup frozen peas, thawed; 1/3 cup frozen corn, thawed; 4 eggs; 2/3 cup milk; 1 teaspoon cajun seasoning; 2 tablespoons fresh parsley

Servings: persons

2 tablespoons oil
675 g potatoes, cut into small chunks
1 onion, sliced
1 1/2 cups mushrooms, sliced
1 cup frozen peas, thawed
1/3 cup frozen corn, thawed
4 eggs
2/3 cup milk
1 teaspoon cajun seasoning
2 tablespoons fresh parsley

1
Heat oil in a large frying pan and fry potatoes and onion for 3-4 min, stirring often. Lower heat, cover and gently fry for a further 8-10 min until potatoes are almost tender.
2
Add mushrooms and cook 2-3 min, stirring often until soft.
3
Add peas and sweetcorn.
4
Put eggs and milk in a bowl. Add seasoning and beat well.
5
Level the top of the vegetables in the pan, and scatter parsley over. Pour egg mixture on and cook over low heat for 10-15 minute.
6
Put pan under a hot grill to set the top. Serve hot/cold in wedges.

462

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: 2 tablespoons oil, 675 g potatoes, cut into small chunks, 1 onion, sliced, 1 1/2 cups mushrooms, sliced, and more.

Yes, Vegetarian Spanish Tortilla falls under the General 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.

Vegetarian Spanish Tortilla

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