Spiralized Tortilla Espanola with Chorizo
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- salt and pepper to taste
- 1 tbsp olive oil
- 1 yellow onion diced
- 2 small spicy chorizo links small diced
- 2 310g white potatoes peeled, blade a
- 6 eggs + 5 egg whites beaten
- 1 tbsp chopped parsley to garnish
- Carbohydrate 2.628635 g
- Cholesterol 0 mg
- Fat 0.878755000361835 g
- Fiber 0.498850012660027 g
- Protein 0.330715 g
- Saturated Fat 0.129309000049962 g
- Serving Size 1 1 large slice (29g)
- Sodium 20.0690182291739 mg
- Sugar 2.12978498733997 g
- Trans Fat 0.0328192500097985 g
- Calories 19 calories
Preheat the oven to 375 degrees. Place a large nonstick skillet over medium heat and add in the olive oil. Once the oil heats, add in the onion and chorizo and cook for 2 minutes or until the onions become translucent. Then, add in the potato noodles, season with salt and pepper and toss with pasta tongs, careful not to break the noodles. Cook for about 5 minutes, tossing occasionally, until the potatoes are almost cooked completely. Pour the egg mixture evenly over the potato noodles. If some potatoes stick out of the eggs, that's okay. Let cook for 1-2 minutes or until eggs set on the bottom of the skillet. Bake in the oven for 15-17 minutes or until edges brown. Remove skillet from the oven, garnish with parsley and serve. Slice into 4 or 8 pieces.
