Tortilla with potatoes and onions
2 servings
30 minutes
Potato and onion tortilla is a simple yet exquisite dish that embodies the comfort of home cooking. While it is primarily associated with Spanish cuisine, variations can also be found in Italy. The airy omelet, infused with the aroma of sautéed onions and soft potatoes, has a delicate texture and a subtle balance of flavors – from the sweet notes of onion to the light creaminess of eggs. It can be served hot with a crispy crust or chilled to enjoy the richness of flavor the next day. The tortilla pairs wonderfully with herbs, fresh vegetables, or a piece of fragrant cheese. This versatile dish makes for a light lunch, hearty dinner, or even an elegant appetizer for a friendly gathering.
1
Peel the onion and cut it in half. Slice each half into thin half-rings. Peel the potatoes and cut the tubers into crescent-shaped slices. Pat dry with a towel.
- Onion: 110 g
- Potato: 280 g
2
Heat 2 tablespoons of olive oil in a pan and add potatoes and onions. Stir and reduce the heat to low. Generously salt and pepper, cover with a lid, and cook for 20 minutes.
- Olive oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
Place the eggs in a large bowl and lightly beat them with a fork. Add salt and pepper. Quickly pour the prepared potato-onion mixture into the eggs. Place the pan over medium heat and pour in the remaining olive oil. Mix the potatoes, eggs, and onions well and pour into the pan, reducing the heat to minimum.
- Chicken egg: 5 piece
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 3 tablespoons
4
Cook for 25 minutes, occasionally outlining the edges with a spatula. Once there is no liquid left on the surface, flip the omelet.
5
It can be served hot or cold.