Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 1 lb (½ kg ) potatoes , washed
- 10 eggs
- Salt
- Pepper
- 17 fl oz (500 ml ) olive oil
- 2 onions , peeled, quartered, and sliced into ⅛–¼-inch slices
- Cucumber (optional)
Directions
Cut the potatoes into thin slices and dab them dry with a dish towel. Heat the olive oil in a pan. Add the potatoes and onions; turn down the heat and stir-fry them for approximately 20 minutes.
Crack the eggs into a bowl, add salt and pepper, and whisk them. As soon as the potatoes and the onions are cooked, drain them off, collecting the oil. Then add the whisked eggs to the potato-onion mix.
Clean the pan and heat 2 tablespoons of the collected oil in it. Put in the egg-potato-onion mix, reduce the heat and fry the mass for approximately 4 minutes. Make sure that the egg mass covers the potatoes, and be careful not to burn the tortilla .
As soon as the bottom of the mass has solidified, and the top jiggles but is not runny, cover the pan with a big plate and turn it over. Then carefully slide the nearly finished tortilla back into the pan (upside down) and cook it for about 4 minutes.
Let it rest for 15 minutes, then the dish is ready to serve.