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Spanish Tortilla's picture
  Boiled potatoes 1⁄2 Kilogram
  Onions 4 , thinly sliced
  Flour 1 Tablespoon (Maida)
  Corn flour 1 Tablespoon

1. In a medium size nonstick pan, put the sliced onions. Let it become transparent.
2. Add crudely cut thin potatoes.
3. Mix it well.
4. In a bowl, mix the flours, salt and enough water to make a thin paste like liquid.
5. Add this paste to the onion-potato. Slowly keep mixing it on medium flame. When it is mixed well, reduce the flame and let it set for about 10-15 minutes.
6. Uncover once to see if it has set from down. Using a plate, turn the tortilla upside down and then cook it on the other side. It should be like a round cake. Before serving, cut it into 8 pieces. It can be eaten with tomato ketchup. It can also be eaten as a sandwich filling with bread.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 721 Calories from Fat 10

% Daily Value*

Total Fat 1 g1.9%

Saturated Fat 0.38 g1.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 93.6 mg3.9%

Total Carbohydrates 162 g54.1%

Dietary Fiber 26.4 g105.4%

Sugars 23.3 g

Protein 22 g43.8%

Vitamin A 0.2% Vitamin C 110.9%

Calcium 35.4% Iron 179.3%

*Based on a 2000 Calorie diet

Spanish Tortilla Recipe