Ingredients:
- 2 small yukon gold potatoes, very thinly sliced, your choice to peel (or any thin skinned , not high starch potato will work)
Directions:
- Heat up the olive oil in a large skillet on medium-low heat.
- Add the potatoes in a single layer (as best you can) and lightly fry until softened but not crispy browned, about 10 minutes. A little bit of browning is okay.
- In the meantime whisk together the eggs, and a dash of salt and pepper.
- Add the onion, garlic and eggs to the skillet, tilt pan to distribute eggs and reduce temperature to low.
- Let eggs cook until set-softened but not dried out, about 5-7 minutes. The eggs should be {slightly} runny on top.
- Remove from heat and season with salt and pepper.
- Garnish with the parsley, a sprinkle of smoked paprika and lemon wedges.
- Can be served warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 223.36 Kcal (935 kJ) | ||
| Calories from fat | 173.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.29g | 30% | |
|---|---|---|---|
| Cholesterol | 279mg | 93% | |
| Sodium | 115.43mg | 5% | |
| Potassium | 176.57mg | 4% | |
| Total Carbs | 3.56g | 1% | |
| Sugars | 0.34g | 1% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 10.45g | 21% | |
| Vitamin C | 6.4mg | 11% | |
| Iron | 2mg | 11% | |
| Calcium | 67mg | 7% | |
| Amount Per 100 g | |||
| Calories | 209.78 Kcal (878 kJ) | ||
| Calories from fat | 163.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.12g | 30% | |
|---|---|---|---|
| Cholesterol | 262.03mg | 93% | |
| Sodium | 108.41mg | 5% | |
| Potassium | 165.83mg | 4% | |
| Total Carbs | 3.34g | 1% | |
| Sugars | 0.32g | 1% | |
| Dietary Fiber | 0.84g | 4% | |
| Protein | 9.82g | 21% | |
| Vitamin C | 6mg | 11% | |
| Iron | 1.8mg | 11% | |
| Calcium | 62.9mg | 7% | |
* 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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