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Prep Time
5 mins
Total Time
35 mins

Ingredients

4
First Cold Pressed Extra Virgin 100% Olive Oil
20
1 1/2
Potatoes, peeled, cut in half and thinly sliced
750
1
Medium onion, sliced
0
2
Garlic, minced
0
1/2
Each salt and pepper
2
4
Eggs, lightly beaten
0
2
Chopped parsley
30

Method

Step 1
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.
Step 2
Transfer potato mixture to a bowl. Add salt and pepper; fold in eggs with half the parsley.
Step 3
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.
Step 4
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

Calories:
110
Fat:
5 g
Carbs:
12 g
Protein:
4 g