- Level: Easy
- Total: 45 min
- Prep: 10 min
- Inactive: 20 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1391
- Total Fat
- 132 g
- Saturated Fat
- 11 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 11 mg
- Sodium
- 924 mg
- Level: Easy
- Total: 45 min
- Prep: 10 min
- Inactive: 20 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1391
- Total Fat
- 132 g
- Saturated Fat
- 11 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 11 mg
- Sodium
- 924 mg
Ingredients
Directions
- Spicy Dipping Sauce:
- In a small bowl mix together all of the ingredients until well combined. Set aside.
- Peel and cut the potatoes into 1/2-inch cubes. Add the potatoes and salt to a large pot of cold water over medium heat. Bring to a boil, then add the potatoes and cook for 5 minutes. Remove from the heat and drain in a colander. Let sit out on the counter for 20 minutes to allow to thoroughly dry.
- Heat the oil in a high sided skillet over medium-high heat to about 350 degrees F. Fry the potatoes until golden brown on all sides. (Reserve 1 cup potatoes for Round 2 Spanish Tortilla recipe.) Transfer the potatoes to a serving bowl and serve with the spicy dipping sauce.
