Tortilla Valenciana
Elevate your next meal with Tortilla Valenciana, a vibrant and hearty twist on the classic Spanish tortilla. This flavorful dish combines tender potatoes, sweet red bell peppers, and vibrant peas, all bound together in a fluffy, golden egg base. Infused with the richness of olive oil and the fresh aroma of parsley, this recipe is as comforting as it is satisfying. Perfect as a family dinner centerpiece or an impressive tapas offering, this Spanish-inspired omelette is easy to prepare with simple ingredients and delivers bold, wholesome flavors. Serve warm or at room temperature for an authentic taste of Valencia that's sure to please both weeknight diners and weekend brunch guests alike.
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Recipe Information
Ingredients
- 500 grams potatoes
- 1 large onion
- 1 medium red bell pepper
- 100 grams frozen peas
- 6 large eggs
- 100 milliliters olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons parsley
Instructions
Peel the potatoes and cut them into thin slices about 3-4 mm thick.
Peel and finely slice the onion. Deseed and dice the red bell pepper into small pieces.
Heat 75 milliliters of olive oil over medium heat in a large non-stick frying pan. Add the potato slices, onions, and red bell pepper, and cook gently for 12-15 minutes, stirring occasionally, until the potatoes are soft but not browned.
Add the frozen peas to the pan and cook for another 2 minutes. Remove the mixture from the pan and let it drain on a plate lined with paper towels. Reserve the remaining oil for later use.
Crack the eggs into a large bowl. Add the salt, ground black pepper, and chopped parsley, and whisk together until just combined.
Once the vegetables have cooled slightly, add them to the eggs. Mix gently to ensure the potatoes and vegetables are evenly coated in the egg mixture.
Heat 2 tablespoons of the reserved olive oil in the same pan over medium heat. Pour in the egg and vegetable mixture, spreading it out evenly. Reduce the heat to low, cover the pan, and cook for 10 minutes, or until the edges are set.
Carefully place a large plate over the frying pan and flip the tortilla onto the plate. Add another tablespoon of oil to the pan, then slide the tortilla back into the pan with the uncooked side facing down. Cook for another 5-7 minutes until fully set.
Once cooked, slide the tortilla onto a serving plate and let it cool slightly before cutting into wedges.
Serve warm or at room temperature, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.1 g | 160% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2858 mg | 124% | |
| Total Carbohydrate | 150.9 g | 55% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 26.4 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 335 mg | 26% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3973 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
