Carrot and spinach tortilla

Carrot and spinach tortilla

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With this recipe, fill up on folic acid, potassium, magnesium, vitamins of group B and C, fiber, complex carbohydrates ... that benefits you and your future baby.


For 6 persons

  • 400 g potatoes
  • 200 g carrots
  • 200 g spinach shoots
  • 8 eggs
  • 1 clove of garlic
  • 5 tablespoons of olive oil
  • grated nutmeg
  • salt
  • pepper


Peel the potatoes and carrots. Cut the sliced ​​potatoes and carrots into small cubes. Wash, drain and dry. Strain spinach shoots, wash them and drain them.
In a skillet, heat 3 tablespoons of oil. Cook potatoes and carrots for 10 minutes over medium heat, stirring occasionally. Add the chopped garlic and the spinach. Salt, mix and cook for another 5 minutes.
In a bowl, put the eggs, 2 tablespoons oil, 2 pinches of nutmeg, salt and pepper. Beat them and add the vegetables.
Pour everything into the pan and cook over medium heat for 5 minutes. Then gently turn the tortilla on a plate and put it back in the pan to cook on the other side. When the bottom is golden brown, remove it. Serve hot or warm.