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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 1/4 cup of the olive oil in a large cast-iron skillet. | 2. Add the potato and onion slices, season with salt and pepper and cook over moderate heat, stirring frequently, until the potatoes and onion are tender but not browned, about 15 minutes. | 3. In a large bowl, lightly beat the eggs and season with salt and pepper. | 4. Gently scrape the potato mixture into the large bowl containing the eggs. (Make sure not to leave any of the potato mixture in the skillet.). | 5. Return the empty skillet to the heat and add the remaining 2 T. olive oil. | 6. Add the egg mixture (with potatoes and onions), spreading it out in an even layer. | 7. Cover and cook over low heat until the tortilla is set on the bottom and edge , about 10 minutes. | 8. Set a large plate over the skillet and carefully invert the tortilla onto the plate and back to the skillet to cook the other side for a few minutes, when done, slide in to serving plate. | 9. Let stand for 5 minutes. | 10. Cut into wedges and serve warm or at room temperature. | 11. Note: The tortilla can stand at room temperature for 3 hours before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1/4	cup		504.3345	0.0	112.2003	2.8333
red bliss potato	1 1/4	1/4	Red peeled sliced	504.3345	0.0	112.2003	2.8333
onion	1		halved sliced	64.0	14.944	1.76	0.16
kosher salt black pepper			ground	504.3345	0.0	112.2003	2.8333
egg	8			572.0	2.88	50.24	38.04

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