- Prep Time
- 5 mins
- Total Time
- 35 mins
- First Cold Pressed Extra Virgin 100% Olive Oil
- 1 1/2
- Potatoes, peeled, cut in half and thinly sliced
- Medium onion, sliced
- Garlic, minced
- Each salt and pepper
- Eggs, lightly beaten
- Chopped parsley
Preheat oven to 400°F (200°C). Heat 2 tsp (10 mL) oil in a medium skillet over medium heat. Add potatoes, onions and garlic; slowly sauté, stirring occasionally until potatoes are light golden and tender, about 20 minutes.
Transfer potato mixture to a bowl. Add salt and pepper; fold in eggs with half the parsley.
In same skillet over medium heat, add remaining olive oil. Add potato mixture and press into an even shape. Cook until bottom has set and golden in colour, about 5 minutes. Place in oven and cook until set, about 5 minutes. Place a large plate on top of skillet and invert to flip out potato tortilla.
Cut into bite size pieces or wedges. Sprinkle with remaining parsley and serve warm or room temperature.
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Nutritional Facts Per Serving
- 5 g
- 12 g
- 4 g