Spanish Tortilla with Corn, Tomato, and Potato

Name: Spanish Tortilla with Corn, Tomato, and Potato
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Spanish, European
Ingredients: 118 milliliters basil, thinly sliced; 9 larges eggs; 355 milliliters diced Yukon gold or fingerling potatoes; 237 milliliters fresh corn kernels (about 2 ears); 4 garlic gloves, peeled and thinly sliced; 473 milliliters grape tomatoes; 5 Tbsps olive oil, divided; 118 milliliters grated Parmesan cheese, divided; 1 teaspoons pepper; 1 teaspoons salt

The recipe Spanish Tortilla with Corn, Tomato, and Potato could satisfy your European craving in roughly 40 minutes. This recipe serves 8. Watching your figure? This gluten free recipe has 220 calories, 10g of protein, and 15g of fat per serving. It works well as a side dish. If you have corn kernels, salt, fingerling potatoes, and a few other ingredients on hand, you can make it.

Instructions

Whisk together first 4 ingredients and 1/4 cup Parmesan in a large bowl; set aside.

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Parmesan

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Whisk

Bowl

Heat 1 tablespoon oil over low heat in a 10-inch heavy, ovenproof skillet.

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Cooking Oil

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Frying Pan

Add garlic, and cook 1 minute or until golden; transfer to a large bowl with a slotted spoon.

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Garlic

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Slotted Spoon

Bowl

Add 3 tablespoons oil to skillet, increase heat to medium-high, and cook potatoes, stirring occasionally, 7 minutes or until tender.

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Potato

Cooking Oil

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Frying Pan

Transfer to bowl with garlic.

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Garlic

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Bowl

Add corn; cook 1 minute or until heated through.

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Corn

Transfer to bowl with garlic and potatoes.

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Potato

Garlic

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Bowl

Add 1 tablespoon oil to skillet. Stir in tomatoes, and cook, stirring frequently, 3 to 5 minutes or until they begin to brown and the skins split.

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Tomato

Cooking Oil

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Frying Pan

Add reserved potato mixture to skillet, and spread evenly over bottom.

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Potato

Spread

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Frying Pan

Preheat broiler.

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Broiler

Pour egg mixture over vegetables. Cook about 4 minutes, lifting up eggs around the edges. Reduce heat to medium, cover, and cook about 5 more minutes. (The center will still be moist.)

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Vegetable

Egg

Remove lid, and broil 4 minutes or until eggs are set; sprinkle top with remaining cheese, and broil 2 to 3 minutes or until golden brown. Loosen edges with a spatula before cutting into serving pieces.

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Cheese

Egg

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Spatula

Equipment

Ingredients

Servings:

118milliliters

basil, thinly sliced 9larges

eggs 355milliliters

diced Yukon gold or fingerling potatoes 237milliliters

fresh corn kernels (about 2 ears)4

garlic gloves, peeled and thinly sliced 473milliliters

grape tomatoes 5Tbsps

olive oil, divided 118milliliters

grated Parmesan cheese, divided 1teaspoons

pepper 1teaspoons

salt

Recommended wine: Tempranillo, Albarino, Grenache

Tempranillo, Albarino, and Grenache are great choices for Spanish. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. You could try Matchbook Tempranillo. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 15 dollars per bottle.