Breakfast Dairy-Free Gluten-Free Lunch Vegan + Vegetarian Veggie Tortilla Española Adapted from: What's Cooking? USDA Mixing Bowl Prep: 10 mins Cook: 25 minsServings: 6A nutrition-packed twist on a Spanish classic – our Veggie Tortilla Española is delectably healthy!Ingredients 5 cups fresh spinach 1 cup fresh flat-leaf parsley leaves 1 cup fresh cilantro leaves 3 spring onions (ends trimmed) 6 Pasture-Raised large eggs 3 tablespoons almond flour (or whole wheat flour) Sea salt + freshly ground black pepper to taste 2 tablespoons extra virgin olive oil 2 small boiling potatoes (cut into cubes + cooked) ¼ cup Parmesan cheese*Use organic whenever possible Nutritional InfoNutrition InfoPerServingDaily%Calories20710%Fat (g)1319%Saturated Fat (g)315%Carbohydrates (g)134%Protein (g)1122%Sugars (g)10%Fiber (g)312%PreparationView As Slideshow In a food processor, chop the spinach, parsley, cilantro, and spring onions. In a medium bowl, beat the eggs. Add the almond flour and season generously with salt and pepper. Add the spinach mixture and stir to combine. In a large sauté pan over moderate heat, warm the olive oil. Pour the egg mixture into the pan then add the potato cubes, spreading them out evenly. Season with additional salt and pepper. Reduce the heat to low and cook, covered, until the underside is golden brown, about 10 minutes. Cut the frittata into quarters and flip each quarter over. Cover and cook until the frittata is firm and the potatoes are tender, about 10 minutes. During the last few minutes of cooking, sprinkle the frittata with Parmesan. Serve hot with salsa on the side or cold on sandwich bread.TipA dash of cayenne pepper adds a nice kick to this dish.print TAGS: Almond Flour, Cilantro, Eggs, Gluten-Free, Parmesan Cheese, Potatoes, Spanish, Spinach, VegetablesShare this:Related Recipes Banana Oatmeal Pancakes with Lentils Creamsicle Breaksfast Frappe The Beet Is On Eggs over Kale + Sweet Potato Grits SuperGreen Vegan Blueberry Muffins Sweet Potato Hash with Egg Apricot Smoothie