Asparagus and Spring Onion Tortilla

Asparagus and Spring Onion Tortilla

Asparagus and Spring Onion Tortilla

By Williams-Sonoma
40 minutes

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Details
  • Servings:   4
  • Calories:   741
  • Protein:   18g
  •  
  • Fiber:   4g
  • Sugar:   3g
  • Carb Total:   17g
  •  
  • Trans Fat:   1g
  • Saturated:   12g
  • Fat Total:   68g
  •  
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • mediterranean
Comments
Ingredients
  • 10 eggs
  • 1 cup (8 fl. oz./250 ml) olive oil
  • 3/4 lb. (375 g) Yukon Gold potatoes, peeled and thinly sliced
  • 3 tsp. kosher salt
  • 1 bunch asparagus, ends trimmed, spears cut into 1-inch (2.5-cm) pieces
  • 1 bunch spring onions, white and green portions, thinly sliced
Instructions

Asparagus and Spring Onion Tortilla serves 4 original recipe by Williams-Sonoma.

View original preparation instructions

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