In a frying pan, warm the oil and add the onion and the potatoes. Allow to cook over a low heat until poached. Drain and save the olive oil. In a bowl, mix the drained potatoes and onions together with the eggs and salt. In a tortilla frying pan, add a small amount of hot oil and return the mixture to the pan. Working with a spatula, give the omelette an oval form. Midway through, turn the omelette over and finish cooking over a low heat.
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|Serving Size: 1 Serving (3547g)|
|Recipe Makes: 1|
|Calories from Fat: 2773 (58%)|
|Amt Per Serving||% DV|
|Total Fat 308.1g||411 %|
|Saturated Fat 77.3g||387 %|
|Monounsaturated Fat 155.1g|
|Polyunsanturated Fat 39.2g|
|Cholesterol 8460mg||2603 %|
|Sodium 2882.1mg||99 %|
|Potassium 7836mg||206 %|
|Total Carbohydrate 240.2g||71 %|
|Dietary Fiber 30.1g||120 %|
|Sugars, other 210.1g|
|Protein 277.7g||397 %|
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Calories per serving: 4802
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