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Ingredientes
- 1 c. extra virgin olive oil
- 1/2 c. finely minced rosemary
- 2 Tbsp. finely minced garlic
- 1 x salt and pepper
- 2 lb medium red potato, scrubbed
- 1 pkt buckwheat tortilla
- 1 x red onion
Direcciones
- Make 3 to 4 crosswise slits in each potato, being careful not to cut all the way through.
- Cut tortillas and onion into pcs slightly smaller than the slits in the potato.
- Insert tortilla and onion pcs, alternating, into the slits in potato. Drizzle potatoes with dressing.
- Prepare grill. Preheat to medium. Grill potatoes on top rack at medium heat for about 30 min, or possibly till fork-tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 8 servings | |
| Calories 337 | |
| Calories from Fat 244 | 72% |
| Total Fat 27.68g | 35% |
| Saturated Fat 4.01g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 574mg | 16% |
| Total Carbs 21.93g | 6% |
| Dietary Fiber 3.5g | 12% |
| Sugars 1.93g | 1% |
| Protein 2.55g | 4% |
