STEP 4.Heat oil in a large nonstick skillet over medium-high.
STEP 5.Cook potatoes, turning occasionally, until tender, 8–10 minutes (you can cover the skillet in the beginning; the potatoes should be white, not brown).
STEP 6.Add onions in batches and cook, stirring occasionally, until softened, 4–6 minutes.
STEP 7.Using a slotted spoon, transfer potato mixture to a rimmed baking sheet and let cool slightly.
STEP 8.Strain oil into a heatproof bowl.
STEP 9.Wipe out the skillet.
STEP 10.Beat eggs again until frothy.
STEP 11.Add potato mixture to eggs; season with 1 tsp. Salt.
STEP 12.Heat ¼ cup reserved oil in the same skillet over medium-high (chill remaining oil and reserve for another use).
STEP 13.Add egg mixture, arranging potatoes to submerge.
STEP 14.Reduce heat to medium and continue to cook, making sure potatoes are submerged but mostly undisturbed, until eggs are almost set and top is still slightly runny, 15–20 minutes.
STEP 15.Invert tortilla onto a large plate, then slide back into a skillet browned side up.
STEP 16.Cook over medium heat until golden on the bottom and cooked through, about 5 minutes more.
Nutrition value
5768
calories per serving
558 g Fat81 g Protein122 g Carbs23 g FiberOther
Current Totals
558 g Fat
81 g Protein
122 g Carbs
23 g Fiber
MacroNutrients
Carbs
122 g
Protein
81 g
Fiber
23 g
Fats
Fat
558 g
Vitamins & Minerals
Calcium
376 mg
Iron
21 mg
Vitamin A
1103 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
13 mg
Vitamin B6
2 mg
Vitamin B9
456 mcg
Vitamin B12
0 mcg
Vitamin C
280 mg
Vitamin E
83 mg
Copper
2 mcg
Magnesium
361 mg
Manganese
2 mg
Phosphorus
1304 mg
Selenium
211 mcg
Zinc
11 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
