Put a large non-stick frying pan on a low heat. Cook the onion slowly in the oil and butter until soft but not brown .Add the potatoes, cover the pan and cook for a further 15-20 mins.
When the potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir in, followed by the beaten eggs.
Put the lid back on the pan and leave the tortilla to cook gently. After 20 mins, the edges and base should be golden, the top set but the middle still a little wobbly. To turn it over, slide it onto a plate and put another plate on top, turn the whole thing over and slide it back into the pan to finish cooking.
pile on grated tomatoes and season with sea salt and a drizzle of olive oil.
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|Serving Size: 1 Recipe (809g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 623 (55%)|
|Amt Per Serving||% DV|
|Total Fat 69.2g||92 %|
|Saturated Fat 25.7g||129 %|
|Monounsaturated Fat 28.5g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 1542.7mg||475 %|
|Sodium 664.1mg||23 %|
|Potassium 2234mg||59 %|
|Total Carbohydrate 78.6g||23 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 69.4g|
|Protein 53.7g||77 %|
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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: 1137
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