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BN61079
Sweet-potato tortilla
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Directions
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Peel and chop the onion.
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Peel the sweet potatoes with a peeler, cut into two cm cubes.
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Heat three tablespoons of olive oil in a large frying pan and fry the sweet potato and onion al dente in four minutes.
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Allow to cool slightly.
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Beat in a bowl the eggs with oregano, salt and freshly ground pepper.
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Scoop the sweet potato with onion through it.
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Heat two tablespoons of olive oil in the frying pan again.
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Divide the egg mixture into it and fry the tortilla on medium high heat for four minutes until the top has almost solidified and the underside is golden brown.
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Place a large lid on the frying pan, turn the tortilla on the lid and let slip into the pan with the unbaked side.
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Fry the bottom in four minutes until golden brown.
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Serve the tortilla in points.
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40 minMain dishdough for savory pie, onion, traditional olive oil, tomato cubes, dried Italian herbs, frozen vegetable mix, black olives without pit, soft goat cheese,vegetable pie with goat's cheese -
30 minMain dishoil, onion, garlic, curry powder, winter carrot, baking flour, tomato pieces in tomato juice, pandan rice, egg, grated coconut, water,rice with vegetable curry and eggs -
25 minMain dishWhite rice, shallots, green peppers mild, redfish fillet, flour, butter, White wine, cream culinary, garden peas fine,rice with redfish and green peppers -
30 minMain dishsteak strips, garlic, fresh ginger, unpolished rice, stir-fry oil, fresh snow peas, Oyster sauce, lime,stir-fried snow peas with steak
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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