Tortilla with cheese and pine nuts
4 servings
30 minutes
Tortilla with cheese and pine nuts is a refined dish that combines the simplicity of traditional Spanish tortilla with the elegance of Italian cuisine. Potatoes, soft and tender after boiling, form the base of this appetizing casserole. Eggs provide structure and lightness, while 'Manchego' cheese adds a rich, tangy flavor. A hint of garlic makes the dish expressive, and the baked golden crust adds a pleasant crunch. Pine nuts are a true touch of sophistication, highlighting the nutty depth of flavor while adding tenderness and a slight creaminess. This is an ideal appetizer or light dinner that can be served hot or chilled.
1
Boil the peeled and chopped potatoes in boiling water for 5 minutes. Layer them thinly in a greased deep dish.
- Potato: 450 g
- Salt: to taste
2
Mix eggs, grated Manchego cheese, crushed garlic, add salt and pepper. Whisk and pour over the potatoes.
- Chicken egg: 6 pieces
- Cheese: 50 g
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
3
Bake for 20-25 minutes until golden brown. Let cool, then cut into squares and sprinkle with pine nuts.
- Pine nuts: to taste
