Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Adjust oven rack to the middle position; preheat oven to 450°. | 2. Heat oil in a 10-inch ovenproof nonstick skillet over med-high heat until shimmering. | 3. Add in potatoes, onion, and 1/2 teaspoon salt. | 4. cover and cook, stirring occasionally, until potatoes and onion are soft, 8-10 minutes. | 5. In a bowl, whisk eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper together. | 6. Add eggs to the skillet and cook, using rubber spatula to stir gently in circular motion, until mixture is slightly thickened, about 1 minute. | 7. Bake in oven until top is puffed and edges have pulled away slightly from sides of pan, 3-5 minutes. | 8. Use rubber spatula to loosen tortilla from skillet, then slide onto cutting board, slice into wedges and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		477.36	0.0	0.0	54.0
russet potato	1	potatoes	peeled cut	291.51	66.6783	7.8966	0.2952
onion	1		minced	64.0	14.944	1.76	0.16
salt				-	-	-	-
black pepper			ground	-	-	-	-
egg	10			715.0	3.6	62.8	47.55

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