Directions:
- Adjust oven rack to the middle position; preheat oven to 450°.
- Heat oil in a 10-inch ovenproof nonstick skillet over med-high heat until shimmering.
- Add in potatoes, onion, and 1/2 teaspoon salt.
- Cover and cook, stirring occasionally, until potatoes and onion are soft, 8-10 minutes.
- In a bowl, whisk eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper together.
- Add eggs to the skillet and cook, using rubber spatula to stir gently in circular motion, until mixture is slightly thickened, about 1 minute.
- Bake in oven until top is puffed and edges have pulled away slightly from sides of pan, 3-5 minutes.
- Use rubber spatula to loosen tortilla from skillet, then slide onto cutting board, slice into wedges and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282.25 Kcal (1182 kJ) | ||
| Calories from fat | 158.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.66g | 27% | |
|---|---|---|---|
| Cholesterol | 310mg | 103% | |
| Sodium | 129.65mg | 5% | |
| Potassium | 557.48mg | 12% | |
| Total Carbs | 18.36g | 6% | |
| Sugars | 1.49g | 6% | |
| Dietary Fiber | 1.88g | 8% | |
| Protein | 13.28g | 27% | |
| Vitamin C | 7.3mg | 12% | |
| Iron | 2.4mg | 13% | |
| Calcium | 64.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 151.28 Kcal (633 kJ) | ||
| Calories from fat | 85.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.46g | 27% | |
|---|---|---|---|
| Cholesterol | 166.15mg | 103% | |
| Sodium | 69.49mg | 5% | |
| Potassium | 298.79mg | 12% | |
| Total Carbs | 9.84g | 6% | |
| Sugars | 0.8g | 6% | |
| Dietary Fiber | 1.01g | 8% | |
| Protein | 7.12g | 27% | |
| Vitamin C | 3.9mg | 12% | |
| Iron | 1.3mg | 13% | |
| Calcium | 34.6mg | 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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