Venezuelan Noodle Tortilla Recipe

	Preparation Time
	10 minutes

	Cooking Time
	35 minutes

	Servings
	5 persons

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Crispy under the grill and have a beautiful flavor of eggs, cheese and noodles; Venezuelan Noodle Tortilla; simply irresistible.

Nutrition Facts

Amount per Serving

Calories 699.76 kcal

% Daily Value *

Total Fat 20.12 g: 30.9 %
Saturated Fat Content 11.71 g: 58.6 %
Cholesterol 146.87 mg: 49 %
Sodium 340.91 mg: 14.2 %
Total Carbohydrate: 38.3 %
Dietary Fiber 2.26 g: 9 %
Sugars 0.19 g: 0.5 %
Protein 10.99 g: 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.

Ingredients

Whole milk Ricotta cheese	½ cup
Egg, whole, raw	3 medium
Butter without salt	3 oz
Spices, allspice, ground	¼ tsp
Salt	1 dash
Parsley, raw	2 tbsp
Rice noodles	12 oz

Preparation method

In a saucepan of boiling salted water, cook the noodles for about 5 minutes until tender. Drain thoroughly and put into a warm bowl.
Stir in the sieved ricotta and 2 oz of butter. Beat the eggs lightly and stir into the noodles with allspice and chopped parsley.
Preheat the grill.
In a frying pan, melt the remaining butter. Put the mixture and smooth the top. Now cook for 5 minutes on a moderate heat, till lightly set. Set the pan under the grill to brown the top.
Place tortilla on to a warm serving plate. Serve immediately.

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