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Tortilla Española

MyRecipes
  • minutes
  • Serves 6

INGREDIENTS

1

cut into thick 4-inch-thick slices 1 pound yukon gold or small red potatoes

1/4 cup

Flat-leaf parsley, fresh

1 tbsp

Oregano, fresh

1

Red bell pepper, large

2 1/2 cups

Thinly vertically sliced onion

3

Egg whites, large

6

Eggs, large

1/2 tsp

Black pepper, freshly ground

3/4 tsp

Salt

2 tbsp

Olive oil, extra-virgin

1 tbsp

Sherry vinegar

1/4 cup

2% reduced-fat milk, reduced-fat