Potato and Blueberry Tortilla

Name: Potato and Blueberry Tortilla
Prep time: 30 min
Cook time: 20 min
Yield: 8
Cuisine: Española
Ingredients: 3 potatoes, peeled and sliced; 2 pumpkins, cut into julienne strips; 1 onion, sliced; 1/2 cups Ocean Spray® Craisins® dried cranberries; 4 eggs; 4 sprigs thyme; 3/4 cups vegetable oil; 2 pinches salt

Ocean Spray

A new way to make a tortilla made with potato and egg, with a delicious touch of blueberries. Try this innovative recipe, which is easy to prepare and will surely delight you. Very soft on the inside and golden brown on the outside.

Reviewed by Editorial Team of Kiwilimón

Published: 12-12-2016

Preparation

10 mins

20 mins

Low

Heat the oil in a deep skillet over high heat, add the potatoes and cook for 5 minutes. Add the onion, cook for 3 more minutes, and then add the zucchini until they are slightly soft. Remove everything from the skillet and drain excess grease. Beat the eggs in a bowl, add the potatoes, zucchini, Ocean Spray® Craisins® Dried Cranberries, thyme, and salt, mixing until well combined. Heat two tablespoons of oil in a non-stick skillet over medium heat, add the egg and potato mixture. Cook for approximately 10 minutes; flip and cook for 2 more minutes.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

217.1

kcal

10.86%

Carbohydrate, by difference

12.1

4.03%

Protein

3.9

7.8%

Total lipid (fat)

17.7

27.23%

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100

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Potato and Blueberry Tortilla

Ingredients

Preparation

Nutritional information

Presentation

Tips

Potato and Blueberry Tortilla

Ingredients

Preparation

Nutritional information

Presentation

Tips

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