4 Serves
74 Mins
Peel and thinly slice the potatoes and onions using a chefs knife and cutting board.
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IrishVitamin E
9 mg / 15 mgVitamin K
39 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
129 µg / 400 µgCalcium
75 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
74 mg / 420 mgPhosphorus
330 mg / 1,250 mgPotassium
1396 mg / 4,700 mgSodium
698 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
10 g / 20 gCholesterol
279 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Heat a generous amount of olive oil in a non-stick skillet over medium heat. Add the sliced potatoes and onions, cooking them gently until they are soft but not browned.
In a large bowl, whisk the eggs and season with salt and pepper. Drain the excess oil from the potato and onion mixture, then fold them into the beaten eggs.
Pour the egg and potato mixture back into the non-stick skillet. Cook over medium-low heat until the edges are set, then carefully flip the tortilla using a plate or spatula to cook the other side until golden.
Slide the finished tortilla onto a serving dish and let it rest for a few minutes before slicing.
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