Potato Tortilla

In Spain, tortillas are a classic tapas and alos a picnic favourite.

  • Prep: 25 min
  • Cooking: 20 min
Yields 4 Servings
potato tortilla

Ingredients

  • 1 1/2 (375 mL) rapini coarsely chopped
  • 3 tbsp (45 mL) Butter
  • 1 small onion finely chopped
  • 1 garlic clove sliced thinly
  • 2 medium potatoes peeled, in 1/2-inch (1 cm) dice
  • 6 eggs
  • 1/2 cup (125 mL) Milk
  • 1 tbsp (15 mL) all-purpose flour
  • 3 tbsp (45 mL) chopped fresh mint
  • 1/3 cup (80 mL) canned tuna drained
  • Salt and pepper
  • 3/4 cup (180 mL) grated Canadian Parmesan

Preparation

Blanch rapini for 3 minutes in boiling salted water. Rinse under cold running water and drain well. Set aside.

In a 9-inch (23 cm) non-stick pan, melt butter without browning. Add onion, garlic and potato and stir to combine. Cover and cook over low heat for 8 minutes until potatoes are cooked and onion is translucent. Do not brown.

Meanwhile, in a bowl, beat eggs, milk and flour. Season with salt and pepper. Set aside

Add blanched rapini, mint and tuna in the pan. Mix gently. Heat for 2 minutes over medium-high heat.

Pour the egg mixture in the pan and cook over medium-high heat without stirring for about 7 minutes or until the bottom of the tortilla is cooked and the centre is half-cooked.

Delicately invert onto a plate, slide back into the pan and cook 3 minutes over medium heat or until cooked through. Slide the tortilla onto a platter, sprinkle with cheese and serve.

Tips

In this recipe, canned tuna can be replaced with 4 white anchovies, drained and slice in half. White anchovies can be found in bulk in all good fish shop.

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Nutrition

Nutritional Information

per serving
Energy: 382 Calories
Protein: 21 g
Carbohydrate: 25 g
Fat: 22 g
Fibre: 3.6 g
Sodium: 555 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 26 % / 283 mg
Selenium: 81 %
Vitamin B12: 72 %
Vitamin D: 47 %
Folate: 37 %