Directions:
- Heat oven to 350° F. Heat the oil in an ovenproof nonstick skillet over medium heat. Add the potatoes and cook, stirring occasionally, until almost tender, 8 to 10 minutes. Add the onion, 1 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until the onion is soft and the potatoes are tender, about 5 minutes. Pour the eggs over the potatoes; stir to distribute the ingredients. Transfer the skillet to oven and bake until brown around the edges and a knife inserted into the center comes out clean, 12 to 15 minutes. Serve hot or at room temperature, sliced into wedges. (The tortilla can be made 8 hours in advance and refrigerated; bring to room temperature or reheat before serving.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1160.42 Kcal (4858 kJ) | ||
| Calories from fat | 522 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58g | 89% | |
|---|---|---|---|
| Cholesterol | 1116mg | 372% | |
| Sodium | 493.89mg | 21% | |
| Potassium | 3068.85mg | 65% | |
| Total Carbs | 108.14g | 36% | |
| Sugars | 8.94g | 36% | |
| Dietary Fiber | 11.27g | 45% | |
| Protein | 53.71g | 107% | |
| Vitamin C | 44mg | 73% | |
| Iron | 10.5mg | 59% | |
| Calcium | 274.9mg | 27% | |
| Amount Per 100 g | |||
| Calories | 130.16 Kcal (545 kJ) | ||
| Calories from fat | 58.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.51g | 89% | |
|---|---|---|---|
| Cholesterol | 125.18mg | 372% | |
| Sodium | 55.4mg | 21% | |
| Potassium | 344.23mg | 65% | |
| Total Carbs | 12.13g | 36% | |
| Sugars | 1g | 36% | |
| Dietary Fiber | 1.26g | 45% | |
| Protein | 6.02g | 107% | |
| Vitamin C | 4.9mg | 73% | |
| Iron | 1.2mg | 59% | |
| Calcium | 30.8mg | 27% | |
* 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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