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Spanish Tortilla (Potato Omelette)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)33.05
Energy (kCal)894.86
Carbohydrates (g)15.81
Total fats (g)77.925
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Slice the potatoes as thin as possible and dry with a paper towel. | 2. Sauté potatoes and onions in olive oil over medium heat, turning frequently, until golden brown (about three minutes). | 3. Meanwhile, beat the eggs with salt and pepper until foamy, 1-2 minutes. | 4. Pour the eggs over the potatoes, cover, lower the heat, and cook for about 5-7 minutes, until the omelette is set and the bottom is golden brown. | 5. Slide the omelette onto a plate, cover with the other plate, flip, and slide the omelette back into the pan, so that the cooked side is on top. | 6. Cover and cook for about 5 minutes longer. | 7. Cut into wedges and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 1 peeled - - - -
    onion 1 diced 60.0 14.01 1.65 0.15
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    egg 5 357.5 1.8 31.4 23.775
    salt - - - -

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



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