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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 up the olive oil in a large skillet on medium-low heat. | 2. Add the potatoes in a single layer (as best you can) and lightly fry until softened but not crispy browned, about 10 minutes. A little bit of browning is okay. | 3. In the meantime whisk together the eggs, and a dash of salt and pepper. | 4. Add the onion, garlic and eggs to the skillet, tilt pan to distribute eggs and reduce temperature to low. | 5. Let eggs cook until set-softened but not dried out, about 5-7 minutes. The eggs should be {slightly} runny on top. | 6. Remove from heat and season with salt and pepper. | 7. Garnish with the parsley, a sprinkle of smoked paprika and lemon wedges. | 8. Can be served warm or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1 -2	tablespoon		0.0	0.0	0.0	0.0
yukon gold potato	2		sliced skinned	-	-	-	-
yellow onion	1/4	cup	minced	28.71	1.7096	0.2066	2.349
garlic clove	1		peeled minced	-	-	-	-
egg	3			214.5	1.08	18.84	14.265
salt pepper				-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
paprika			smoked	-	-	-	-
lemon wedge	2			-	-	-	-

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