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🍽️ Crispy Potato Tortilla

455 kcal · 30 min · 4 servings

Ingredients

• 800 g firm-cooking potatoes
• salt
• 1 onion
• 1 clove garlic
• 120 g dried tomatoes (preserved in oil)
• 60 g green olives (pitted)
• 2 tbsp capers
• 2 tbsp vegetable oil
• pepper (from the mill)
• 8 eggs
• 4 tbsp whipping cream
• 50 g grated Manchego
• 1 handful parsley (5 g each)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place them in a pot with boiling salted water.
3. 3. Cook the potatoes for about 15 minutes until they are not yet fully soft.
4. 4. Drain the water and let the potatoes cool down.
5. 5. Peel the cooled potatoes.
6. 6. Slice the potatoes into thin rounds.
7. 7. Peel the onion and the garlic.
8. 8. Finely dice the onion and the garlic.
9. 9. Let the tomatoes, olives, and capers drain well.
10. 10. Chop the tomatoes into small pieces.
11. 11. Slice the olives.
12. 12. Heat the oil in a deep, ovenproof pan.
13. 13. Sauté the onions and garlic briefly.
14. 14. Add the potato slices to the pan.
15. 15. Fry the potatoes over low heat for about 10 minutes.
16. 16. Turn the potatoes occasionally so they brown evenly.
17. 17. Season the potatoes with salt and pepper.
18. 18. Mix the chopped tomatoes, olive slices, and capers with the potatoes.
19. 19. Wash the parsley and shake it dry.
20. 20. Pluck the parsley leaves from the stems.
21. 21. Finely chop the parsley leaves.
22. 22. Whisk the eggs with the cream, cheese, and parsley.
23. 23. Season the egg mixture with salt and pepper.
24. 24. Pour the egg mixture evenly over the vegetables in the pan.
25. 25. Place the pan in the preheated oven at 200 degrees Celsius (convection 180 degrees Celsius; gas mark 3).
26. 26. Bake the tortilla for about 20 minutes until it is set and golden brown.
27. 27. Cut the finished tortilla into pieces.
28. 28. Serve the tortilla warm or cold.

Nutrition per serving

• kcal: 455
• Protein: 22 g · Fett/Fat: 24 g · Carbs: 36 g