| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Stand Time: | 5 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
Nutrition Facts (per serving)
| Calories | 361 |
| Fat | 22g |
| Carbs | 33g |
| Protein | 9g |
Nutrition Facts
Servings Per Recipe 6
Calories 361
| % Daily Value * | |
| Total Fat 22g | 28% |
| Saturated Fat 4g | 19% |
| Cholesterol 155mg | 52% |
| Sodium 389mg | 17% |
| Total Carbohydrate 33g | 12% |
| Dietary Fiber 3g | 12% |
| Total Sugars 2g | |
| Protein 9g | 18% |
| Vitamin C 15mg | 16% |
| Calcium 47mg | 4% |
| Iron 2mg | 14% |
| Potassium 873mg | 19% |
The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.
** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.
(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.
Read More Recipe:- Best Grilled Chicken Breasts
Ingredients
- 2 kilos Yukon gold potatoes or russet potatoes, peeled
- 1 yellow onion, peeled and halved
- five massive eggs
- 1 half of teaspoons kosher salt, divided
- 1/4 teaspoon freshly floor black pepper
- 1 pinch cayenne pepper
- half of cup olive oil, divided
Directions
Slice potatoes and onions with a completely sharp knife or mandoline into 1/eight-inch thick slices.
Combine eggs, 1/2 teaspoon salt, black pepper, and cayenne in a huge bowl and whisk very very well; set aside.
Add 1/three cup olive oil to a huge nonstick pan and set warmth to medium-high. Add potatoes, onions, and remaining salt. Cook, tossing and stirring sometimes, until potatoes are gentle, and some onions and potatoes are gently browned, approximately 20 minutes. Between stirrings, cowl potatoes to lessen cooking time and keep in moisture. For less browning, lessen warmth to medium.
Stir potato mixture into egg mixture with a spatula. Cover and allow stand for five to 10 minutes.
Add final olive oil to an eight- or 9-inch nonstick pan, and set the pan over medium-high warmth. Pour in egg and potato mixture, and easy the top. Cook, blanketed, for approximately 4 minutes or until the bottom is browned and the rims of tortilla begin to company up.
Slide tortilla out onto a plate, cover with every other plate, and turn the plates over to invert. Slide tortilla back into the pan, and vicinity lower back over medium-excessive warmness.
Cook, uncovered, until the tortilla is absolutely set, approximately 2 minutes more. Tortilla will spring again gently while pressed within the middle with a finger if eggs are absolutely cooked. If it feels smooth or delicate while pressed, cook for a few minutes extra, unless you decide upon the tortilla less than fully set.
Slip tortilla onto a serving plate, and serve hot, heat, or room temperature.
