1. Pour the oil into a large nonstick skillet set over medium-high heat. Carefully toss in potato and onion. Cook for 20 minutes, stirring and folding the mixture every two minutes. You are looking for soft - not brown. Transfer the mixture to a colander set over a bowl. Drain for one minute.
2. Crack the eggs into a large bowl. Add a pinch of salt and some pepper. Whisk until combined. Add the potato and onion mixture to the eggs. Stir until combined. Season again with salt and pepper.
3. Replace the pan over medium heat and pour egg/potato mixture into it, flattening with a rubber spatula.
4. Cook, shaking gently until bottom is golden brown and set, about 5 minutes. Place a large plate over the pan and carefully invert the tortilla. Slide the tortilla back into the skillet and continue to cook, shaking gently, until golden brown on second side and barely set in the center - about 5 minutes longer.
5. Remove the tortilla and place on a cutting board. Let cool for 10 minutes. Cut into wedges and serve with salt and pepper to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (263g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 214 (59%)|
|Amt Per Serving||% DV|
|Total Fat 23.8g||32 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 793.1mg||244 %|
|Sodium 285.9mg||10 %|
|Potassium 510.1mg||13 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 11.2g|
|Protein 24.9g||36 %|
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Calories per serving: 362
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