Tortilla with cilantro
4 servings
30 minutes
Cilantro tortilla is a refined version of the traditional Spanish potato omelet infused with the aroma of fresh herbs. In Spain, tortilla de patatas is considered a symbol of home comfort and simplicity, while the addition of cilantro gives it an unusual, slightly citrusy note. The dish has a soft, delicate texture and a golden crust that makes it particularly appetizing. The light taste of cilantro and garlic paired with white bread creates a harmonious combination perfect for a cozy breakfast or a heartfelt dinner with friends. The tortilla pairs well with olive oil and fresh vegetables and can serve as a complete meal due to its heartiness. It's easy to prepare, but each ingredient plays an important role in creating a balanced flavor that leaves a pleasant aftertaste and the desire for another piece.
1
Peel the potatoes and slice them into thin round pieces.
- Potato: 500 g
2
Slice the onion into half rings and sauté in a deep pan with a mixture of vegetable and butter until soft, then add the potatoes to the same pan and fry the vegetables until the potatoes are soft but not fully cooked.
- Onion: 1 head
- Butter: 50 g
- Vegetable oil: 50 ml
3
In a deep bowl, beat the eggs with salt and pepper. Transfer the semi-cooked potatoes with onions from the pan to the bowl and mix the vegetables with the eggs and pre-chopped cilantro.
- Chicken egg: 6 pieces
- Salt: to taste
- Ground black pepper: to taste
- Cilantro: 1 bunch
4
Pour the contents of the bowl back into the pan and place it on the stove for five minutes. During this time, preheat the oven to 180 degrees and move the pan there. Give the tortilla three to four minutes to brown.
5
Remove from the oven, slice, and serve with white bread spread with olive oil and crushed garlic.
