Potato Tortilla
4 servings
35 minutes
Potato tortilla is one of the most iconic dishes of Spanish cuisine, embodying simplicity and depth of flavor. The history of this dish goes back centuries when it was popular among peasants and travelers due to its heartiness and affordability. The tender combination of fried potatoes and airy omelet creates a rich, slightly sweet taste with an appetizing golden crust. Olive oil adds softness and a characteristic Mediterranean touch to the tortilla. It can be served as a main dish, appetizer, or even as a tapas element. It pairs perfectly with fresh vegetables and herbs, making the meal harmonious and balanced. A great choice for breakfast, light dinner, or picnic.
1
Pierce the potato in several places with a fork, place it in the microwave, and cook for 10 minutes on the highest setting. Cool for 5 minutes. Peel and grate on a coarse grater or cut into small cubes.
- Potato: 700 g
2
Preheat the grill in the oven.
3
Heat olive oil in a pan and add potatoes. Fry for a few minutes until golden brown. Place the pan under the grill for 5 minutes to form a crust on top. Return the pan to medium heat and pour in lightly beaten eggs. Cook for 5 minutes, then place the pan under the grill for another 1-2 minutes to cook the eggs. Season with salt and pepper.
- Olive oil: 2 tablespoons
- Potato: 700 g
- Chicken egg: 6 pieces
- Sea salt: to taste
- Freshly ground black pepper: to taste
4
Cut the tortilla into pieces and serve with fresh carrots, peppers, and lettuce leaves.
