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    You are in: Home / Breakfast / Potato and Onion Tortilla Recipe
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    Potato and Onion Tortilla

    Potato and Onion Tortilla. Photo by MisChef-Maker

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    diner524's Note:

    I found this recipe in my cookbook called "Four Ingredient Cooking", by Joanna Farrow, it is described as best-known Spanish tortilla. You can add red/yellow peppers, cooked peas, corn, grated Cheddar or Swiss cheese into the mixture in step 2, if you like, and season to taste with salt, pepper and any herbs.

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    Units: US | Metric


    1. 1
      Thinly slice the potatoes.
    2. 2
      Heat 5 tablespoons of the oil in a skillet and cook the potatoes and onions, turning frequently, for 10 minutes more, until the vegetables are tender.
    3. 3
      Meanwhile, beat the eggs in a large bowl with a little seasoning.
    4. 4
      Tip the potatoes and onions into the eggs and mix gently. Let stand for 10 minutes.
    5. 5
      Wipe out the pan skillet with paper towels and heat the remaining oil in it.
    6. 6
      Pour the egg mixture into the skillet and spread it out in an even layer. Cover and cook over very gentle heat for 20 minutes, until the eggs are just set.
    7. 7
      Serve cut into wedges.

    Ratings & Reviews:

    • on April 25, 2010


      A simple recipe with great possibilities. I added cooked breakfast sausage. First, I put sour cream, salsa, jalapenos and mozzarella cheese on spinach tortillas. Then I added the potato mixture and rolled them up. Delicious and easy. Thanks for sharing.

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    • on December 25, 2009


      With the addition of salt, pepper, and a little garlic powder in the egg/potato mixture before it cooks, this is a 4. I cooked the onions with the potatoes, and am glad I did. Next time I might cook the onions for a few minutes before adding the potatoes so that they end up caramalizing. Make sure the pan is clean before putting the egg/potato mixture in-- if you do this, and use enough oil, even with a regular stainless steel pan you can get it to come out all in one nice piece.

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    • on October 08, 2009


      With only four ingredients I was a little worried how this would taste once I plated it. However, the flavors really shine through simply and beautifully. I'm still not sure the point of adding the mostly cooked potatoes to the egg mixture and letting it sit for ten minutes but I did it this time. Not sure that I will do it again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)


    Nutritional Facts for Potato and Onion Tortilla

    Serving Size: 1 (199 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 481.2
    Calories from Fat 311
    Total Fat 34.6 g
    Saturated Fat 6.1 g
    Cholesterol 317.2 mg
    Sodium 115.7 mg
    Total Carbohydrate 30.9 g
    Dietary Fiber 3.8 g
    Sugars 4.0 g
    Protein 12.8 g

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