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Spanish Tortilla

madewithlove's picture
  Egg 6 Large
  Light cream 1 Cup (16 tbs), grated
  Baby spinach 1 Bunch (100 gm), chop
  Pesto garlic spice blend 1 Tablespoon, chopped finely
  Mozzarella cheese 3 Tablespoon, grated
  Red pepper spice blend 1 Tablespoon
  Red onion 1 Medium, dice
  Parsley 1 Bunch (100 gm), chopped finely

1. In a bowl put eggs and cream. Whisk them together.
2. In a flat baking dish or pie dish, make a bed of baby spinach. Sprinkle pesto garlic spice blend and cheese on top of it.
3. Pour the egg mix evenly on top of the cheese.
4. Sprinkle red pepper spice blend. Mix together parsley and onion and scatter on top.

5. Place the dish in oven and bake at 400 degree F for 45 minutes or until set and golden brown and blistered on top.

6. Serve the Spanish tortilla hot with tossed green salad on the side or with freshly baked bread.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
We are celebrating the video cam eagles hatching with some egg cracking ourselves! This gorgeous recipe combines local free range happy chicken eggs with organic spinach, fresh cream, mozzarella cheese and our Pesto Garlic and Red Pepper Spice Blends in a five minute prep recipe that will feast a brunch or dinner in style.

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Average: 3.9 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 712 Calories from Fat 535

% Daily Value*

Total Fat 60 g93%

Saturated Fat 31.1 g155.7%

Trans Fat 0 g

Cholesterol 785.4 mg261.8%

Sodium 510.2 mg21.3%

Total Carbohydrates 15 g5%

Dietary Fiber 3.8 g15.4%

Sugars 5.9 g

Protein 30 g60.3%

Vitamin A 196.8% Vitamin C 142%

Calcium 40.4% Iron 40.3%

*Based on a 2000 Calorie diet

Spanish Tortilla Recipe Video