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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Spanish Tortilla

 
One serving costs about $1.34

$1.34 per serving

1 people like this recipe

1 likes

This recipe is ready in 30 minutes

Ready in 30 minutes

4 gluten-free,gluten free,fodmap friendly lunch,main course,main dish,dinner Spanish,European
spoonacular Score:48%

Spoonacular Score: 48%

 

Spanish Tortillan is a gluten free and fodmap friendly main course. This recipe makes 4 servings with 260 calories, 19g of protein, and 12g of fat each. For $1.34 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 1 person were glad they tried this recipe. Head to the store and pick up butter, eggs, chicken breast, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes. This recipe is typical of European cuisine. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 40%, which is good. If you like this recipe, take a look at these similar recipes: Spanish Egg Tortilla with Potatoes and Onions (Tortillan Española), Spanish Tortilla (Spanish Potato Omelette), and Spanish Tortilla (Spanish Potato Omelette).

Spanish works really well with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. One wine you could try is Tridente Tridente Tempranillo. It has 4.2 out of 5 stars and a bottle costs about 18 dollars.

Tridente Tridente Tempranillo

15 months in barrel, 8 months bottle age. Produced from ancient vaso trained vineyards up to 110 years old, fermented in stainless steel tanks, and then aged 15 months in French Oak Barrels. This deep purple wines has notes of toasty oak, graphite and balsamic. The flavors are densely fruit with creme de cassis persisting through the lingering finish.

» Get this wine on Wine.com

Ingredients

Servings:
1 Tbsp
1 Tbsp unsalted butter
unsalted butter
1 Tbsp
1 Tbsp olive oil
olive oil
2
2  potatoes
potatoes
1 cup
1 cup cooked chicken breast
cooked chicken breast
4
4  eggs
eggs
some
some parsley
parsley
some
some salt and pepper
salt and pepper
1 Tbsp unsalted butter
1 Tbsp
unsalted butter
1 Tbsp olive oil
1 Tbsp
olive oil
2  potatoes
2
potatoes
1 cup cooked chicken breast
1 cup
cooked chicken breast
4  eggs
4
eggs
some parsley
some
parsley
some salt and pepper
some
salt and pepper

Equipment

sauce pan
sauce pan
broiler
broiler
frying pan
frying pan
bowl
bowl
oven
oven
sauce pan
sauce pan
broiler
broiler
frying pan
frying pan
bowl
bowl
oven
oven


Instructions

  1. Preheat the broiler of the oven.
  2. In a large saucepan filled with salted water, cook the potatoes cubes until tender, but not falling apart. Drain and set aside.
  3. In a large bowl mix the eggs with salt and pepper.
  4. In a large ovenproof skillet, over medium heat melt the better and add the olive oil.
  5. Add the cooked/leftover chicken pieces and saute them until warm.
  6. Add the potatoes and cook the chicken and the potatoes for 3 minutes.
  7. Add the eggs mixture and the chopped parsley and cook until the eggs are starting to cook underneath the chicken and potatoes and around the edges of the skillet.
  8. Place the skillet under the broiler and cook until nicely golden and the eggs are no longer soft, around 6 minutes.
  9. Serve in wedges with a green salad for a light meal.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.34
Ingredient
1 tablespoon unsalted butter
1 tablespoon olive oil
2 potatoes
1 cup cooked chicken breast
4 eggs
some parsley
Price
$0.12
$0.17
$0.57
$2.92
$0.96
$0.63
$5.37

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

Price Tips

  • Chicken breasts can be expensive, so you might consider buying a whole chicken and using all the parts for meals throughout the week.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • get more cooking tips

Green Tips

  • Buying chicken breasts in bulk can save you money, but we prefer to suggest cutting back on meat consumption by experimenting with some easy vegetarian meals, and then splurging on higher-quality meat where the animals have been raised ethically and the meat does not contain antibiotics, growth hormones, etc.

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
260k Calories
18g Protein
11g Total Fat
19g Carbs
11% Health Score
Limit These
Calories
260k
13%

Fat
11g
18%

  Saturated Fat
4g
25%

Carbohydrates
19g
6%

  Sugar
1g
1%

Cholesterol
200mg
67%

Sodium
291mg
13%

Get Enough Of These
Protein
18g
37%

Vitamin K
70µg
67%

Selenium
23µg
34%

Vitamin C
26mg
32%

Vitamin B6
0.6mg
30%

Vitamin B3
6mg
30%

Phosphorus
230mg
23%

Potassium
621mg
18%

Vitamin B2
0.28mg
16%

Vitamin B5
1mg
13%

Vitamin A
671IU
13%

Iron
2mg
12%

Folate
45µg
11%

Magnesium
42mg
11%

Fiber
2g
10%

Manganese
0.19mg
9%

Vitamin B1
0.13mg
9%

Vitamin B12
0.52µg
9%

Copper
0.17mg
9%

Zinc
1mg
8%

Vitamin E
1mg
8%

Vitamin D
0.97µg
6%

Calcium
49mg
5%

covered percent of daily need

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