Vegetarian Almagro Tortilla
Delight your taste buds with this irresistible Vegetarian Almagro Tortilla, a Spanish-inspired masterpiece that celebrates the unique, slightly tangy flavor of Almagro eggplants. This hearty, protein-packed dish combines tender potatoes, sweet red bell peppers, and aromatic onions with farm-fresh eggs for a beautifully golden, fluffy tortilla. Enhanced with a touch of garlic and parsley, every bite bursts with Mediterranean goodness. Perfect for a quick dinner, weekend brunch, or even a picnic, this tortilla is a versatile, satisfying dish that can be enjoyed warm or at room temperature. With just 20 minutes of prep and 30 minutes of cooking time, it’s an easy, healthy recipe that serves four and brings authentic Spanish flair to your table.
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Recipe Information
Ingredients
- 200 grams Almagro eggplants
- 300 grams Potatoes
- 1 medium Red bell pepper
- 1 medium Onion
- 2 cloves Garlic
- 6 large Eggs
- 50 ml Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley
Instructions
Peel and thinly slice the potatoes. Set them aside.
Cut the Almagro eggplants into small cubes. Slice the red bell pepper and chop the onion finely. Mince the garlic.
Heat 25 ml of olive oil in a large non-stick frying pan over medium heat.
Add the sliced potatoes and cook for about 10 minutes, stirring occasionally, until they begin to soften and turn golden.
Add the onions, garlic, red bell pepper, and Almagro eggplants to the pan. Season with half of the salt and pepper, and cook for another 10 minutes, stirring very gently to avoid breaking the potatoes.
While the vegetables are cooking, whisk the eggs in a large bowl with the remaining salt and pepper.
Add the cooked vegetables to the eggs and mix well. Let the mixture stand for a couple of minutes to absorb the flavors.
Wipe the pan clean and add the remaining olive oil. Heat it over medium-low.
Pour the egg and vegetable mixture back into the pan. Cook for about 5-7 minutes until the edges are set but the center is still slightly runny.
Place a large, flat plate over the pan. Carefully flip the tortilla onto the plate, then slide it back into the pan to cook the other side for about 5 minutes.
Once cooked, slide the tortilla onto a serving platter, sprinkle with chopped parsley, and let it cool for a few minutes before serving.
Cut into wedges and serve warm or at room temperature.
Nutrition Facts
Calories |
319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 849 mg | 37% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.1 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 620 mg | 13% | |
*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.
