Directions:
- Heat 1/4 cup of the olive oil in a large nonstick pan over medium-high heat. Add the potatoes and cook for 15 - 20 minutes, stirring often, until the potatoes are soft. Transfer the cooked potatoes to a plate.
- Crack the eggs into a large bowl. Add the salt. Whisk until combined. Add the potato mixture to the eggs and stir until combined.
- Heat the remaining 1/4 cup olive oil in the pan over medium heat. Pour the potato/egg mixture into it. Cook for 5 - 8 minutes, until the the bottom is golden brown. Place a large plate over the pan and carefully flip the tortilla. Gently slide the tortilla back into the pan. Cook for 5 - 8 more minutes, until golden brown.
- Place the cooked tortilla espanola on a cutting board and cut into bite-sized pieces. Serve with garlic aioli for dipping.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 615.05 Kcal (2575 kJ) | ||
| Calories from fat | 510.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.76g | 87% | |
|---|---|---|---|
| Cholesterol | 327.36mg | 109% | |
| Sodium | 1688.44mg | 70% | |
| Potassium | 145.32mg | 3% | |
| Total Carbs | 10.29g | 3% | |
| Sugars | 0.28g | 1% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 15.58g | 31% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.8mg | 10% | |
| Calcium | 51.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 250.61 Kcal (1049 kJ) | ||
| Calories from fat | 208.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.13g | 87% | |
|---|---|---|---|
| Cholesterol | 133.39mg | 109% | |
| Sodium | 687.97mg | 70% | |
| Potassium | 59.21mg | 3% | |
| Total Carbs | 4.19g | 3% | |
| Sugars | 0.12g | 1% | |
| Dietary Fiber | 0.09g | 1% | |
| Protein | 6.35g | 31% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.7mg | 10% | |
| Calcium | 20.9mg | 5% | |
* 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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