Vegetarian Almagro Tortilla

Infused with the bold, rustic flavors of Spain, this Vegetarian Almagro Tortilla is a delectable twist on the classic Spanish tortilla. Featuring tender Almagro eggplants, golden sautéed potatoes, sweet red bell peppers, and aromatic garlic and onion, this hearty dish is bound together by fluffy, farm-fresh eggs. Perfectly pan-cooked to achieve a lightly crisp exterior and a soft, savory interior, this tortilla is topped with a sprinkle of fresh parsley for an elegant finish. Quick to prepare and ideal for any meal, from breakfast to an elegant tapas spread, this plant-based delight is both comforting and versatile. Serve warm or at room temperature for a crowd-pleasing dish that embodies the essence of Mediterranean cuisine. Keywords: Vegetarian Almagro Tortilla, Spanish tortilla recipe, plant-based Spanish dish, Mediterranean egg recipe.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Peel and thinly slice the potatoes. Set them aside.

Step 2

Cut the Almagro eggplants into small cubes. Slice the red bell pepper and chop the onion finely. Mince the garlic.

Step 3

Heat 25 ml of olive oil in a large non-stick frying pan over medium heat.

Step 4

Add the sliced potatoes and cook for about 10 minutes, stirring occasionally, until they begin to soften and turn golden.

Step 5

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.

Step 6

While the vegetables are cooking, whisk the eggs in a large bowl with the remaining salt and pepper.

Step 7

Add the cooked vegetables to the eggs and mix well. Let the mixture stand for a couple of minutes to absorb the flavors.

Step 8

Wipe the pan clean and add the remaining olive oil. Heat it over medium-low.

Step 9

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.

Step 10

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.

Step 11

Once cooked, slide the tortilla onto a serving platter, sprinkle with chopped parsley, and let it cool for a few minutes before serving.

Step 12

Cut into wedges and serve warm or at room temperature.

Nutrition Facts

Serving size	(1137.0g)

Amount per serving	% Daily Value*
Calories	1354.2

Total Fat 79.0g	0%
Saturated Fat 17.4g	0%
Polyunsaturated Fat 4.5g
Cholesterol 1116mg	0%
Sodium 3831.2mg	0%
Total Carbohydrate 110.7g	0%
Dietary Fiber 19.9g	0%
Total Sugars 22.0g
Protein 53.2g	0%

Vitamin D 246IU	0%
Calcium 339.7mg	0%
Iron 12.5mg	0%
Potassium 2999.6mg	0%

*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.

Source of Calories

Fat: 52.0%

Protein: 15.6%

Carbs: 32.4%