Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
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
- 6 to 8 potatos
- one onion
- 4 beaten eggs
Directions
Peel the potatos, cut them into thin layers. In a large skillet, fry them until slightly brown (but not as brown as French Fries). Remove from pan.
In the same skillet cook the onion, chopped, until soft. Add the potatos and the eggs.
Cook everything on low heat for 15-25 minutes (the eggs will no longer be liquid). Turn the frittata upside down over a dish to cook the other side (I use a dish, other people use other type of flat object). Be careful, if the frittata wasn't ready and the eggs weren't cooked enough, you will get a mess.
Once on the other side, cook for 5 more minutes. Eat. Some people add sausages to the mixture.
Category:Uruguayan Recipes
Category:Uruguayan Salads