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Spanish Vegetable Tortilla

Spanish Vegetable Tortilla Recipe

  • ½ cup fresh or frozen peas
  • 1 cup small broccoli florets
  • 6 tbsp olive oil
  • 12 oz (350g) baking potatoes, such as russet or Burbank, peeled and cut into ¾ in (2cm) cubes
  • 1 medium red onion, finely chopped
  • 6 large eggs, beaten
  • Salt and freshly ground black pepper
  • 9 in (23cm) nonstick frying pan
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 387kcal (19%)
Total Fat 28g (43%)
Saturated Fat 5g (26%)
Cholesterol 317mg (106%)
Total Carbohydrate 23g
Dietary Fiber 4g
Sugars 4g
Protein 13g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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