Classic Spanish Tortilla

Dice the potatoes and pepper into approx. ½ in cubes and put them in separate bowls. Finely chop the garlic and add into to the bowl with the peppers.

• 7.1 oz Potatoes (w/o skin)
• ½ Bell pepper, red (~ 2.6 oz)
• 1 Garlic clove (~ 0.1 oz)

Heat the canola oil in a non-stick frying pan over medium heat. Add the potatoes and fry until golden brown.

• 1 tsp Canola oil

Add the paprika and garlic and fry for approx. 5-6 minutes. Season with salt and pepper.

• Salt
• Black pepper

In a bowl, mix the eggs with milk until combined. Season with salt, pepper, and chili.

• 2 Eggs (~ 3.9 oz)
• 2 Tbsp Low fat milk
• Salt
• Black pepper
• ½ tsp Crushed pepper

Pour the egg mixture over the potatoes cover with a lid and cook on medium heat for approx. 10-15 minutes.

Invert on a plate and slide back into the pan and cook for approx. 10 minutes. Finely chop the parsley. Serve the tortilla on a plate and top with the parsley.

• 1 twig of Parsley, fresh or frozen (~ ½ tsp)

Enjoy your meal!