- 4 large Yukon Gold potatoes (about 2 1/2 lbs.), peeled and cut into 1/2-in. cubes
- 1 medium yellow onion, chopped
- 1 teaspoon truffle salt or sea salt
- 2 cups extra-virgin olive oil
- 6 large eggs, beaten to blend
- 2 tablespoons chopped flat-leaf parsley
- calories 321
- caloriesfromfat 80 %
- protein 4 g
- fat 29 g
- satfat 4.3 g
- carbohydrate 12 g
- fiber 1 g
- sodium 171 mg
- cholesterol 79 mg
How to Make It
Combine potatoes, onion, and salt in a bowl. Set aside.
Heat oil in a large frying pan over high heat until very hot but not smoking. Spoon potato mixture into oil, spreading evenly. Cook until at least half the potatoes are browned, using a slotted metal spoon to turn potatoes occasionally, 20 minutes.
Set a strainer over a bowl and pour in potatoes; let drain. Reserve 1 tbsp. oil.
Fold eggs into potato mixture in a large bowl. Stir in parsley.
Heat reserved 1 tbsp. oil in a 10-in. nonstick frying pan over medium heat. Pour egg mixture into pan; spread evenly. Cook, lifting edges to check color. When eggs are medium brown, remove from heat. Set a large plate upside down over pan. Invert tortilla onto plate, then slide back into pan. Cook over medium heat until bottom is browned, about 4 minutes.
Transfer to a plate; cut into wedges.
Note: Nutritional information is per appetizer serving.