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Chicken and Potatoes Tortilla
Bring something special to the table with this well-loved recipe.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6
Calories: 120 kcal
Course:
Dinner
Cuisine:
International , Vegetarian
Ingredients
- 1 tbsp unsalted butter 1 tablespoon unsalted butter
- 1 tbsp olive oil 1 tablespoon olive oil
- 2 potatoes 2 peeled and cut into dices potatoes
- chicken leftover cut into small pieces chicken
- 4 eggs 4 egg(s)
Instructions
- Preheat the broil of the oven.
- In a large saucepan filled with salted water, cook the potatoes cubes until tender, but not falling apart. Drain and set aside.
- In a large bowl mix the eggs with salt and pepper.
- In a large ovenproof skillet, over medium heat melt the better and add the olive oil. Add the chicken pieces and sauté them until warm. Add the potatoes and cook the chicken and the potatoes for 3 minutes.
- Add the eggs mixture and the parsley and cook until the eggs are starting to cook underneath the chicken and potatoes and around the edges of the skillet.
- Place the skillet under the broiler and cook until nicely golden and the eggs are no longer soft, around 6 to minutes.
- Serve in wedges.
Cup of Yum
Nutrition Information
Calories
120kcal
(6%)
Carbohydrates
9g
(3%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Cholesterol
114mg
(38%)
Sodium
49mg
(2%)
Potassium
333mg
(10%)
Fiber
1g
(4%)
Vitamin A
220IU
(4%)
Vitamin C
8.1mg
(9%)
Calcium
38mg
(4%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 120
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 114mg | 38% |
| Sodium | 49mg | 2% |
| Potassium | 333mg | 7% |
| Fiber | 1g | 4% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 8.1mg | 9% |
| Calcium | 38mg | 4% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.