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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 and coarsely grate the potatoes; squeeze out as much liquid as you possibly can with your hands. | 2. Set aside on kitchen paper, dabbing off any leftover juices. | 3. Grate the onion and do the same. | 4. Heat the olive oil in a large, non-stick frying pan; tip in the onions and cook over a medium heat for 5 mins, stirring until soft and lightly golden. | 5. Stir in the potatoes and mix. | 6. Fry the mixture in an even layer for about 15 mins until cooked and golden underneath. | 7. Meanwhile, heat the grill to high. | 8. Slide the pan under the grill and cook for 5 mins or until golden on top. | 9. Using a spoon, make four dips in the surface of the cake. | 10. Crack the eggs into the dips, season. | 11. Scatter over the chili. | 12. Cover with a lid or baking sheet, place back on the hob and cook for 4-5 mins, depending on how you like your eggs cooked. | 13. Serve straight from the pan, with a sprinkling of coriander if you have it, and lots of crusty bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	550			-	-	-	-
onion	1			64.0	14.944	1.76	0.16
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
egg	4			286.0	1.44	25.12	19.02
red chilies	1		deseeded chopped	-	-	-	-
coriander	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
bread				-	-	-	-

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