Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
1070
Calories
29g
Protein
41g
Fat
146g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- 1 1/4 cups all-purpose flour
- 1/2 tsp. salt
- 10 Tbs. (1 1/4 sticks) chilled unsalted butter,
- cut into 1-inch pieces
- 2 Tbs. ice water, plus more as needed
- 1/4 cup chopped thick-cut bacon
- 2 large yellow onions, sliced
- 1/2 tsp. finely chopped fresh rosemary
- Salt and freshly ground pepper, to taste
- 1 large russet potato, about 3/4 lb., parboiled
- for 7 to 10 minutes, cooled and cut crosswise
- into slices 1/8 inch thick
- 2 eggs, lightly beaten with 1/2 cup heavy cream
- 1 Tbs. olive oil
- 2 cups tender frisée leaves
- 2 cups watercress, stems trimmed
- 2 Tbs. olive oil
- 1 Tbs. white wine vinegar
- Salt and freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes