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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat olive oil in 10" skillet on medium high heat (until almost smoking). | 2. Add potatoes, onion and kosher salt. | 3. Turn gently until potatoes are all coated in oil. Reduce heat to medium and cover. | 4. Cook, turning frequently (and GENTLY) until potatoes are tender, about 12 minutes. | 5. Remove cover and cook 6 minutes, turning once after 3 minutes. | 6. Remove potatoes and onions with a slotted spoon into a heat proof bowl. Reserve up to 3 T oil from pan. | 7. In a separate bowl, beat eggs with pinch of salt. Combine with potato mixture. | 8. Clean 10" skillet and reheat reserved oil (adding additional oil so that there is 3 T oil in skillet) on med/high heat. | 9. Put egg mixture in pan. After 2 minutes reduce heat to medium - low. Cover. | 10. Cook until eggs begin to set, 4-6 minutes. | 11. Cover pan with large plate, flip tortilla and slide it back into the pan (the side that was facing up in the pan should now be facing down). | 12. Cook 4-6 minutes until eggs are fully set and golden brown. | 13. Flip again if necessary. | 14. Turn onto a plate and let it rest for 20 minutes before slicing and serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/2	cup		954.72	0.0	0.0	108.0
kosher salt	2 1/2	teaspoons		-	-	-	-
red potato	3		peeled quartered sliced	952.5451	216.3638	25.7187	1.9051
yellow onion	1		peeled quartered sliced	114.84	6.8382	0.8265	9.396
egg	8		beaten	572.0	2.88	50.24	38.04

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