Popular Conditions & Diets
Ingredients
5
Time
5m
Serves
6
Recipe by Megan Horsley
Ingredients
5
Time
5m
Serves
6
1 cup
Extra-Virgin Olive Oil
6
Green Onions
greens only, chopped
5
Yellow Potatoes
(1.5lbs) sliced
6
Large Eggs
whisked
1/2 tsp
Sea Salt
divided, more to taste
1
Heat a 10-inch skillet over medium heat. Add the oil, green onions and potatoes. Mix gently to coat the potatoes and onions in the oil. Allow to cook, stirring occasionally, for about 15 minutes, until the potatoes have softened and are starting to brown.
2
Remove the potatoes from the skillet and filter the oil through a sieve for reuse. Allow the potatoes to cool slightly, for about five minutes. Season with half the salt. Wipe out the skillet in case it has cooked on bits.
3
Season the eggs with the remaining salt. Add the eggs to the potato bowl and gently stir to coat the potatoes.
4
Add half of the leftover oil back to the skillet on medium heat. Gently pour the egg and potato mixture into the skillet and allow to cook for about 5 minutes.
5
Loosen the tortilla with a spatula. Put a large plate over the skillet and gently flip the tortilla onto the plate. Place the skillet back on the element and gently and carefully slide the tortilla back into the skillet, with the uncooked side facing down.
6
Continue to cook for about 3 to 5 minutes or until the bottom is nicely browned.
7
Flip the tortilla onto another large plate, garnish with additional green onions if desired, and serve.
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
