Directions:
- Preheat the broiler and position an oven rack 8 inches from the heat.
- In a medium bowl, beat the eggs.
- Transfer half of the eggs to another bowl, stir in the crushed potato chips and let stand until slightly softened, about 5 minutes.
- Add the remaining beaten eggs, serrano ham and piquillo peppers and season with pepper.
- In a small nonstick ovenproof skillet, heat the extra-virgin olive oil. Add the egg mixture and cook over moderately high heat until the bottom is set and golden, about 3 minutes.
- Transfer the skillet to the broiler and broil for about 2 minutes, or until the top of the tortilla is golden and the center is slightly jiggly.
- Slide the tortilla onto a plate, quarter and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 684.37 Kcal (2865 kJ) | ||
| Calories from fat | 291.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.37g | 50% | |
|---|---|---|---|
| Cholesterol | 189.96mg | 63% | |
| Sodium | 315.85mg | 13% | |
| Potassium | 2183.16mg | 46% | |
| Total Carbs | 81.94g | 27% | |
| Sugars | 0.5g | 2% | |
| Dietary Fiber | 7.6g | 30% | |
| Protein | 17.16g | 34% | |
| Vitamin C | 38.3mg | 64% | |
| Iron | 2.2mg | 12% | |
| Calcium | 57.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 356.57 Kcal (1493 kJ) | ||
| Calories from fat | 151.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.86g | 50% | |
|---|---|---|---|
| Cholesterol | 98.97mg | 63% | |
| Sodium | 164.56mg | 13% | |
| Potassium | 1137.46mg | 46% | |
| Total Carbs | 42.69g | 27% | |
| Sugars | 0.26g | 2% | |
| Dietary Fiber | 3.96g | 30% | |
| Protein | 8.94g | 34% | |
| Vitamin C | 19.9mg | 64% | |
| Iron | 1.1mg | 12% | |
| Calcium | 30.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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