Filter
Reset
Sort ByRelevance
Lkk
Potato-chicken tortilla with avocado salad
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Chop the onion coarsely.
-
Heat half of the tablespoons of olive oil in a large frying pan.
-
Fry the onion and potato slices while stirring in two to three minutes light brown.
-
Spoon the chicken slices through the potato mixture.
-
Bake for another two minutes and scoop occasionally.
-
In the meantime, whisk the eggs in a bowl.
-
loose with the Italian herbs and some freshly ground pepper.
-
Press the potato mixture flat.
-
the frying pan and pour the egg mixture over it.
-
Shake the pan and allow the egg to flow evenly over the bottom.
-
Let the tortilla coagulate on medium high heat until the top is almost dry.
-
Turn the tortilla over with a large lid and bake the bottom until golden brown.
-
Meanwhile, halve the avocado and scoop the flesh into pieces from the skin.
-
Beat in a bowl the vinegar with the rest of the olive oil and some salt and pepper to a dressing.
-
Put in the lettuce and avocado.
-
Serve the tortilla in points with the salad.
-
25 minMain dishonion, Red pepper, garlic, beef smoked sausage, white beans in pot, taco seasoning mix, tap water, kidney beans from canned,spicy bean dish
-
20 minMain dishbaking flour, Parmesan cheese, egg, sieved tomatoes, garlic, dried oregano, anchovy fillet, Red onion, capers, Mozzarella, arugula,cauliflower pizza with red onion, capers and anchovies
-
180 minMain dishfresh ginger, mild curry paste, Greek yoghurt, chicken leg, pandan rice, Mango Chutney,indian chicken legs
-
15 minMain dishendive, bean sprouts, Scottish salmon fillet, Japanese soy sauce, vinegar, seroendeng,oriental salad with salmon
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it