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Suggest a better descriptionIn 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 | ||
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Calories: 4802 | ||
Calories from Fat: 2773 (58%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4802
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