Preparation time is 20minutes
Cook time is 25minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 13.33 dollar
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 250grams red cabbage
- 2tablespoons white wine vinegar
- 4 brushed potatoes, peeled, cut into 1.5cm pieces
- 2 cloves garlic, crushed
- 1 brown onion, thinly sliced
- 1teaspoons ground cumin
- 120grams green beans, trimmed, cut into 4cm lengths
- 8 free range eggs
- 2/3 cup milk
- 1/4 cup sour cream
- 1 cup grated tasty cheese
- 1/4 bunch continental parsley, leaves picked
- 1tablespoons extra virgin olive oil
Nutrition per serving
2820kJ / 675Cal
2820 Kilojoules or 675 Calories
32% of daily energy intake*
Protein
35.5grams
Fat
44.0grams
Carbs
29.8grams
Sugars
10.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This versatile Spanish tortilla with creamy potato, beans, onion and egg is quick to whip up and makes a delightful light meal any time of day.
Method
Step 1 of 4
Using a large knife, shred cabbage. Place cabbage in a bowl. Drizzle with vinegar and toss to combine. Set aside until required. Cook potatoes in a large saucepan of boiling water for 2-3 minutes or until just tender. Drain.
Step 2 of 4
Heat oil in a 24cm (base) heavy-based flameproof frying pan over medium-low heat. Add onion and potato. Cook, stirring occasionally, for 12 minutes or until potato is golden and onion is tender. Add garlic, cumin and beans. Cook for 30 seconds or until fragrant.
Step 3 of 4
Whisk eggs and milk in a jug until combined. Pour egg mixture over potato mixture in pan. Gently shake the pan to evenly distribute egg mixture.
Step 4 of 4
Cook without stirring, for 5 minutes or until egg has just set around the edge. Sprinkle with grated cheese. Preheat oven grill on medium-high heat. Place tortilla under grill and cook for 5 minutes or until golden and set. Stand for 5 minutes, then turn tortilla out onto a large serving plate. Dollop with sour cream and top with cabbage and parsley. Season with pepper. Serve.
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