While originally Spanish, this hearty potato and egg dish has found its place in Mexican cuisine. It’s perfect as a breakfast, lunch, or even dinner with a side salad.
Ready in 45 minutes · serves 4 · 450 calories per serving · mexican cuisine.
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
4 mediumpotatoes
1 largeonion
6 largeeggs
1/4 cupolive oil
1 teaspoonsalt
Instructions
01
Peel and slice the potatoes and onion thinly.
02
Heat olive oil in a nonstick pan, then cook potatoes and onion until soft.
03
Beat eggs and season with salt, then pour over the potatoes.
04
Cook on low heat until the bottom is set, then flip to cook the other side.
