4 Serves
92 Mins
Peel and thinly slice the potatoes and onions using a chef's knife on a cutting board.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
FrenchVitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
111 µg / 400 µgCalcium
72 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
292 mg / 1,250 mgPotassium
1111 mg / 4,700 mgSodium
694 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
279 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
Heat a generous amount of olive oil in a non-stick skillet over medium heat and gently fry the potatoes and onions until tender but not browned.
Whisk the eggs in a large mixing bowl, season with salt and pepper, then fold in the cooked potato and onion mixture.
Pour the mixture back into the skillet and cook until the bottom is set, then flip carefully using a spatula to cook the other side until golden.
Slice the baguette and serve a generous wedge of the warm tortilla inside the bread.
30
g20
g36
g
French
French