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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Set oven to 325°F. | 2. Peel potatoes and cut in half lengthwise. Then cut each half into slivers about the thickness of a fat coin. | 3. Using an oven-safe pan, sauté the oil, potatoes, onion, garlic, parsley, thyme. | 4. While frying the vegetables, beat eggs with a generous amount of salt and some pepper. Set aside. | 5. When potatoes are half-way done, add tomato and continue to sauté until potatoes and tomatoes are fully cooked. This means that the juices that the tomatoes give-off are pretty well evaporated. The vegetables should be tender with not too much moisture in the pan, otherwise the eggs won't set as well. | 6. Lightly press the potato mixture down into the pan to form a flat layer. | 7. Pour eggs over the potatoes. You can keep the burner on, but the eggs don't really cook at this step. | 8. Evenly sprinkle grated cheddar cheese on top of eggs. | 9. Put pan in the oven and bake until the eggs set, about 20 minutes. | 10. Cut into slices and serve. Can be served warm, room temperature, and leftovers can be consumed straight out of the fridge! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		477.36	0.0	0.0	54.0
russet potato	2			-	-	-	-
onion	1		sliced	64.0	14.944	1.76	0.16
garlic clove	1		chopped	-	-	-	-
parsley	2	tablespoons		2.736	0.4811	0.2257	0.06
thyme	2	teaspoons		1.6159999999999999	0.3912	0.08900000000000001	0.0269
tomato	1		sliced	40.2099	8.6898	1.9658	0.4468
egg	8			572.0	2.88	50.24	38.04
salt pepper				-	-	-	-
cheddar cheese	1 1/2	cups	grated	-	-	-	-

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