Spanish cuisine

Spanish tortilla

A thick omelette with potato and onion; the centre is often left soft (jugosa).

With care: in a safer version

Ingredients

Potatoes and onion are slowly cooked in olive oil, mixed with eggs and cooked on both sides.

Safer version: cook until the centre is fully set (bien cuajada).

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Best eaten straight after cooking. Refrigerate leftovers promptly and eat within a day.

Better made fresh; if reheating, heat until steaming.

Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.
Nausea. Mild and not too greasy; can be eaten in small portions, warm or at room temperature.

These are general observations: what suits you can change from day to day.

Before treatmentmay suit
During a coursemay suit
Low counts (neutropenia)Only in the safer version and if your team agreesmay suit
Between coursesmay suit
After treatmentmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

Diabetes. Rich in carbohydrates (rice, potato, dough). With diabetes, discuss portion size and blood sugar with your team.
Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
Kidney disease. Can be a source of potassium (tomato, potato, pulses, dried fruit). With kidney disease, discuss potassium limits with your team.

Nutrition figures from a reliable source have not been added for this dish yet.

Medical disclaimerThis information is for educational purposes only and does not replace medical advice.