Spanish Tortilla Loaf
BreakfastWant a breakfast that will keep you going till lunch and beyond? This Spanish tortilla loaf won’t disappoint you, I promise.
Calories455kcal
Carbs20g
Protein18g
Fats34g
For Rest DayPerformance Benefits
This recipe would be great on a rest day or a day with a small amount of physical activity as it provides high-quality healthy fats and a moderate amount of carbohydrate
Health Benefits
This recipe is loaded with healthy fats, which are great for cholesterol levels, heart and overall health.
Expert Tips
feel free to add a meat source for an extra protein hit!
Equipment
- Oven
- Pot
- 23 x 13cm loaf tin
Ingredients
- 3 Potato (cut into thin slices)
- 6 tsp Butter (30g of butter)
- 3 tbsp Extra virgin olive oil
- 1 Onion (peeled and chopped)
- 2 clove Garlic (peeled and chopped)
- 6 Free-range eggs
- 2 tbsp Sour cream
- ½ Salt
- ½ Ground pepper
- 50 g Cheddar cheese (grated)
Instructions
- Steam the potatoes over a pot of gently simmering water for about 20 minutes, until softened.
- Preheat the oven to 190°C. Grease a narrow 23 x 13cm loaf tin with the butter.
- Heat the olive oil in a frying pan over a medium heat. Add the onion and garlic and cook for 2 to 3 minutes. Put the potatoes, onions and garlic in the greased tin, spreading them out evenly.
- Beat the eggs in a large bowl, then mix in the sour cream and season with salt and pepper. Pour this over the potatoes and mix gently.
- Cook your loaf in the oven for 25 minutes. Remove from the oven, scatter the grated cheddar on top, then cook for another 15 minutes, until the egg is completely cooked through.
- Rest for 10 minutes, then carefully invert the loaf over a board or large plate (it should come out easily if you’ve greased the tin enough).
- Cut into thick slices and serve.
Notes
Nutrition
Serving: 1ServingCalories: 455kcalCarbohydrates: 20gProtein: 18gFat: 34gFiber: 2.5g
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