Dice and parboil 200g potatoes for 8–10 minutes; drain well, then crisp in 1 tsp olive oil with 1 tsp paprika, salt, and pepper. Whisk 3 eggs with 100g egg whites, pour over potatoes, and stir gently until just set. The pictured calorie estimate may vary by serving size.
6By 67Dude
Servings
1
2 pieces Potatoes
3 pieces Eggs
100 g Egg whites
1 tsp Olive oil
1 tsp Smoked paprika
0.5 tsp Salt
0.25 tsp Black pepper
4 cup Water (for parboiling)
Calories
1393 kcal
Protein
121g
Carbs
175g
Fat
20g
Fiber
17g
Sugar
27g
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Parboil Potatoes
1. Dice the potatoes into 1.5 cm cubes. Bring the water to a boil with a pinch of salt, add the potatoes and parboil for 8 to 10 minutes until just tender. Drain very well and let steam-dry for 2 minutes.
2 pieces Potatoes,
0.5 tsp Salt,
4 cup Water (for parboiling)
Crisp Potatoes
2. Heat the olive oil in a non-stick skillet over medium-high heat. Add the drained potatoes in a single layer and cook for 6 to 8 minutes, turning occasionally, until golden and crisp. Season with the paprika, salt and black pepper and toss for 30 seconds until fragrant.
3. Whisk the eggs and egg whites together with a small pinch of salt and pepper until smooth. Reduce the heat to medium-low and pour the mixture evenly over the potatoes.
3 pieces Eggs,
100 g Egg whites,
0.5 tsp Salt,
0.2 tsp Black pepper
4. Stir gently with a spatula, folding from the edges to the center, for 2 to 3 minutes until the eggs are just set but still moist. Serve immediately.
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