Delicious Potato and Onion Tortilla is a gluten, nut, soy and lactose free Mexican side dish made of potatoes, olive oil, onions and eggs – perfect for tacos or quesadillas.
Special diets: Vegetarian | gluten-free | nuts-free | soy-free | lactose-free |
️Allergens: eggs | not vegan |
⏱ 51 mins – easy
🍽 4 servings – 491 kcal per serving
|
Serving
298g |
Fat
34g |
Sat. fat
6g |
Sodium
114mg |
|
Carbs
34g |
Fibers
3g |
Sugars
3g |
Proteins
12g |
INGREDIENTS
- 1¼ lb potatoes
- ½ cup olive oil
- 2 onions
- 6 eggs
TOOLS
- 1 knife
- 1 wooden spoon
- 1 skillet pan
- 1 paper towel
- 1 lid
- 1 bowl
- 1 whisk
- 1 platter
- 1 peeler
STEPS
Peel and chop onions.
Peel potatoes with a peeler.
Slice potatoes thinly.
Heat olive oil in a skillet pan. Stir in onions and potatoes with a wooden spoon. Cook for 10 minutes, then turn off the heat to get sautéed potatoes.
Crack eggs into a bowl and whisk. Transfer sautéed potatoes to the bowl and stir with a wooden spoon for 2 minutes. Set aside for 10 minutes to get an egg potato mixture.
Wipe the skillet pan with a paper towel and drizzle a quarter cup of olive oil on it. Warm the pan and put the egg potato mixture in, then cover it with a lid. Cook on low heat for 20 minutes to get potato and onion tortilla.
Transfer the potato and onion tortilla to a platter.
It’s ready to be served !
