Spanishstyle Tortilla with a Side of Tomato Salad

Instructions

1. 1

   **Prepare the Potato:**

2. 2

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes and cook until tender and golden brown, about 15-20 minutes. Stir occasionally and season with salt and pepper.

3. 3

   **Add the Onion:**

4. 4

   Once the potatoes are cooked, add the sliced red onion to the skillet and sauté for an additional 3-4 minutes until the onion is soft.

5. 5

   **Make the Tortilla:**

6. 6

   In a bowl, beat the eggs with a pinch of salt and pepper. Pour the egg mixture over the cooked potatoes and onions in the skillet. Cook for about 7-10 minutes until the edges are set. Carefully flip the tortilla using a plate and cook the other side until set, about 5 minutes.

7. 7

   **Prep the Side Salad:**

8. 8

   In a small bowl, combine the diced tomato with 1 tablespoon of olive oil, salt, pepper, and any fresh herbs you have. Toss gently to combine.

9. 9

   **Serve:**

10. 10

    Slice the tortilla into wedges and serve alongside the fresh tomato salad. For added flavor, you can sprinkle extra herbs on top!

11. 11

    Eggs: 210 calories

12. 12

    Potatoes: 300 calories

13. 13

    Red Onion: 20 calories

14. 14

    Tomato: 22 calories

15. 15

    Olive Oil: 240 calories (but approximately 120 used for the tortilla and 40 for the salad)

16. 16

    **Total = ~590 calories**