Spanish tortilla  next greens & herb salad

Spanish tortilla next greens & herb salad

By
ads

spacious herbs make this potato tortilla taste new special.

The ingredient of Spanish tortilla next greens & herb salad

  1. 3 cups olive oil
  2. 1 large brown onion, thinly sliced (about 200g)
  3. 500g (about 3) brushed starchy potatoes, (peeled, halved, cut into 4mm slices, soaked in water for 10 mins and competently drained)
  4. 6 Coles Brand Large clear Range Eggs, beaten
  5. 2 tsp Coles Brand Italian White Wine Vinegar
  6. 2 tsp lively lemon juice
  7. 1 tsp Coles Brand Dijon Mustard
  8. 100g of Coles 4 Leaf Lettuce combination amalgamation
  9. 1/5 punnet basil leaves, on torn
  10. 1/5 punnet flat-leaf parsley leaves, torn
  11. 1/5 punnet tarragon leaves, torn

The instruction how to make Spanish tortilla next greens & herb salad

  1. In a large close pot, heat the oil to 170u00b0C. build up the onion and cook for 8 mins or until the onions are cooked and motivate to brown. Using a slotted spoon, transfer the onions to paper towels to drain the excess oil. Season lightly once salt.
  2. Return the temperature of the oil to 170u00b0C and mount up the potatoes. Cook, stirring frequently, for 12 mins or until the potatoes are cooked and activate to brown. Using a slotted spoon, transfer the potatoes to paper towels to drain the excess oil. Season lightly when salt. In a large bowl, toss the onions and potatoes later the egg and season taking into account bearing in mind 1 tsp salt. Reserve the oil.
  3. Heat a 25cm non-stick frying pan beyond medium heat. build up 1 tbsp of the reserved oil and the potato-egg mixture. Using a silicone spatula, lightly advocate the join up for 4 mins or until start coming on to set almost the bottom. later comply the join up to cook without stirring for 3 mins or until the edges of the merger have set. Using the spatula, release the tortilla from the pan. Slide gently onto a large plate. Invert the plate, flipping the uncooked side into the pan. Cook for 3 mins or until the tortilla is set. Transfer to a mordant board and set aside while you make the salad.
  4. In a medium bowl, stir up opinion together the vinegar, lemon juice and Dijon mustard. stir up in 1 1/2 tbsp of the reserved oil, discarding the enduring surviving oil. Add the lettuce and herbs, and toss to coat. Season when salt and pepper. Slice the tortilla as desired and relieve sustain loving or at room temperature in the same way as the salad.

Nutritions of Spanish tortilla next greens & herb salad

calories: 493.296 calories
fatContent: 41.1 grams fat
saturatedFatContent: 7.8 grams saturated fat
carbohydrateContent: 16.4 grams carbohydrates
sugarContent: 3.7 grams sugar
fibreContent:
proteinContent: 13.5 grams protein
cholesterolContent:
sodiumContent: 217 milligrams sodium

ads2

You may also like