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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel or thoroughly scrub potatoes and slice very thin (food processor does a good job). | 2. Bring a large saucepan of water to a boil. | 3. Add potatoes and boil about 5 minutes or until partially cooked. | 4. Drain and set aside. | 5. In a large bowl, whisk eggs, egg whites, garlic, salt and pepper together. | 6. Set mixture aside. | 7. In a 10" frying pan, heat oil over medium-high heat. | 8. Add onions and sliced potatoes. | 9. Cook, stirring continuously for about 5 minutes, until golden brown. | 10. Add potato mixture to egg mixture and mix well. | 11. Reheat frying pan over low-medium heat. | 12. Add potato-egg mixture and cook for 2 minutes. | 13. Flip mixture over and cook on other side for about 2 minutes until the eggs are set. | 14. (To make flipping easier you can slide them onto a plate and then turn the plate over above the pan.). | 15. Cut into 6 wedges and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baking potato	3		uncooked	-	-	-	-
egg	3			214.5	1.08	18.84	14.265
egg white	3			51.48	0.7227	10.790999999999999	0.1683
garlic clove	2		chopped	-	-	-	-
salt	1/8	teaspoon		-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
canola oil	1 1/2	1/2		185.64	0.0	0.0	21.0
onion	1		chopped	44.0	10.274000000000001	1.21	0.11

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