Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
1008
Calories
30g
Protein
24g
Fat
169g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large dried ancho chiles*
- 1 3/4 teaspoons coarse kosher salt, divided
- 2 pounds russet potatoes, peeled, diced
- 2 cups chopped white onions, divided
- 2 tablespoons chopped fresh cilantro
- 1 large egg
- 1 tablespoon masa (corn tortilla mix),** toasted, or plain all purpose flour
- 1/2 teaspoon freshly ground black pepper
- 6 tablespoons (or more) vegetable oil
- Fresh watercress sprigs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes