Tortilla de Patatas
by Cicicarla
Spanish tortilla
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INSTRUCTIONS
Prepare a large pan with oil (margarine oil). Peel the potatoes and cut them in little squares, chop the onions really little.
Put the onions on the pan, when they get a bit roasted add the pre-cuted potatoes, fry it all together until the potatoes will get soft. Take potatoes and onions them and make the oil come out, add the salt now.
In a large bowl beat the eggs until they get smooth, add a bit of salt.
Mix the potatoes and onions with the beaten eggs.
In the same pan we used for potatoes, take half of the oil out.
Now pull over the mixture into the pan, let it cook for 10 or 12 minutes, then take a cover put it on top and turn it, so the other part can get it cooked as well.
Once it's thick you can take it out and put in on a plate, let it cool down for 10 minutes.
Now it's ready to eat.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (289g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 238 | ||
| Calories from Fat: 36 (15%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 4g | 5 % | |
| Saturated Fat 1.2g | 6 % | |
| Monounsaturated Fat 1.4g | ||
| Polyunsanturated Fat 0.6g | ||
| Cholesterol 155.1mg | 48 % | |
| Sodium 66.8mg | 2 % | |
| Potassium 1033mg | 27 % | |
| Total Carbohydrate 42.6g | 13 % | |
| Dietary Fiber 6g | 24 % | |
| Sugars, other 36.6g | ||
| Protein 9.6g | 14 % | |
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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. |
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Calories per serving: 238
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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