Spanish tortilla with potatoes and tomatoes
1 serving
30 minutes
Spanish tortilla with potatoes and tomatoes is a symbol of home comfort and warm gatherings. This traditional Spanish omelet comes from the countryside, where simple ingredients turn into a masterpiece. Potatoes add heartiness, tomatoes provide a slight tang and juiciness, while onions add depth of flavor. Beaten eggs bind all components together, creating a tender texture. The tortilla is perfect for breakfast or a light dinner and can be served hot or cold, cut into portions. It is often made on Sundays when the whole family gathers at the table. This dish embodies the philosophy of Spanish cuisine – simplicity, quality ingredients, and a soulful atmosphere.
1
Clean and dice the potatoes. Cut the tomatoes into half-moons. Finely chop the onion into cubes.
- Potato: 2 pieces
- Onion: 0.5 piece
- Tomatoes: 2 pieces
2
Heat the pan and fry the potatoes until golden brown.
3
Add onion to the pan, then place the tomatoes.
- Onion: 0.5 piece
- Tomatoes: 2 pieces
4
In a bowl, beat the eggs with herbs (I have dill) with a fork, pour into the pan and cover with a lid.
- Chicken egg: 3 pieces
- Green: to taste
5
Cook until done.
- Salt: to taste