Tortilla de Papas

Ingredients

• 0.06 cup skim milkNutrition
• 4 medium eggsNutrition
• 1/2 tsp kosher saltNutrition
• 2 tbsps peanut oilNutrition
• 1 clove garlicNutrition
• 1/2 cup chopped onionNutrition
• 1 medium yukon gold potatoesNutrition
• 3/4 jalapenoNutrition

Directions

1. 1Wash and peel a medium Yukon gold potato. Slice potato no thicker than 1/8". Heat a 10" non-stick skillet over medium heat, once warm, put in peanut oil (or canola or olive oil).
2. 2Once oil is heated, place potatoes into pan, careful of splatter. Spread potatoes evenly through pan, stirring occasionally, make sure not to burn.
3. 3Chop onions, jalapenos (to taste), and chop garlic clove. After potatoes have been in pan for 5 minutes, toss in the onions. Stirring occasionally. After two minutes, toss in peppers.
4. 4At this point break eggs into bowl and whisk with salt (to taste) and a splash of skim milk. Once done, toss garlic into pan, allow garlic to cook for no longer than one minute, careful not to burn the garlic (at this point potatoes have been in pan for 10 minutes).
5. 5Salt potato mix in pan (to taste), give pan a quick stir. Turn heat up to high and pour beaten egg into pan, covering the potatoes with egg mixture. The high heat will brown and set the bottom of the tortilla. After one minute, turn down heat to medium-low and allow eggs to cook, turning the pan occasionally.
6. 6After eggs are no longer (or slightly) runny, turn off heat. Being careful of the hot pan, place a plate on top of the skillet and turn skillet over so tortilla falls out onto the plate.
7. 7Place pan back on medium heat and slide the tortilla back into the pan (to allow what was the top of the tortilla to cook). Cook for a few minutes until eggs are cooked.
8. 8Garnish with parsley or cilantro and enjoy!

Nutrition per serving

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