** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Saute the onions over medium heat for 6 to 8 minutes or until soft but not brown.
3. Drain the onions in a colander, reserving 2 tablespoons of the oil from the pan.
4. Cook the potatoes in boiling water for 4 to 5 minutes and drain in the colander.
5. Beat the eggs in a large bowl and stir in the onions and potatoes; add salt and pepper to taste.
6. Heat the reserved oil over high heat in a heavy nonstick pan or a well-seasoned cast iron skillet.
7. Add the egg mixture and cook for 2 minutes or until the bottom is lightly browned.
8. Place the pan in a preheated 400-degree oven for 20 to 30 minutes, or until the egg mixture is set.
9. Invert the tortilla onto a round platter. Cut into wedge-shaped slices and serve with a salad.
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Dietary Notes:
This recipe is high in Vitamin A with 31% of your daily recommended intake per serving. This recipe is high in Vitamin C with 105% of your daily recommended intake per serving. This recipe is high in Vitamin E with 37% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Potato, Onion, Olive Oil allergies.
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