Ingredients
- 8 eggs
- 2 tablespoons of olive oil
- 2 thinly sliced potatoes
- ¼ cup of milk
- 1 finely chopped yellow onion
- Salt and black pepper to taste
Instructions
- Peel and cut the potatoes (I made mine with the help of a mandolin) and put them in a medium skillet with the olive oil over low heat.
- While the potatoes are cooking and browning, beat the eggs and milk, season with salt and pepper and set aside.
- When you pinch the potatoes with a knife and they are soft, they are done, add the onion, let it cook for a couple of minutes. Then add the egg mixture.
- It can take anywhere from 10 to 25 depending on the pan and flame. When you see that the first side is 85% cooked, turn it over and cook the rest.
- You can serve it immediately as a meal with some salad or let it cool and cut it into bite-sized pieces.
Nutrition
Serving: 4Ounces | Calories: 290kcal | Carbohydrates: 23g | Protein: 14g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 329mg | Sodium: 138mg | Potassium: 633mg | Fiber: 3g | Sugar: 3g | Vitamin A: 503IU | Vitamin C: 23mg | Calcium: 87mg | Iron: 2mg
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