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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fry bacon in 10 inch skillet until crisp. Remove bacon, drain all but 4 tablespoons of fat from pan. | 2. Add potato and onion, cook and stir until the potatoes are tender and golden, about ten minutes. | 3. Whisk eggs with salt and pepper. | 4. Add the bacon back to the pan, add eggs. | 5. Cover with lid and cook on LOW until the eggs are set, perhaps 10 minutes more. Garnish with parsley. | 6. Cut into wedges and serve. | 7. Be sure not to overcook, it will get rubbery! Eggs cook themselves even after they are off the heat, as I'm sure you know. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	6	slices	cut	700.56	2.1504	21.2016	66.6792
onion	1		diced	44.0	10.274000000000001	1.21	0.11
potato	1		cut	-	-	-	-
egg	6			429.0	2.16	37.68	28.53
salt	3/4	teaspoon		-	-	-	-
pepper	1/3	teaspoon		1.9243	0.4903	0.0797	0.025
parsley				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.