🍽️ Crispy Potato Tortilla with Feta

Name: Crispy Potato Tortilla with Feta
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g firm-cooking potatoes (cooked the day before); 3 spring onions; 1 garlic clove; 200 g cocktail tomatoes; 80 g feta cheese; 1 tbsp olive oil (and for the pan); 8 eggs; 2 tbsp freshly chopped herbs (thyme and rosemary); salt; cayenne pepper; 2 tbsp grated cheese (e.g. Manchego)

1676 kcal · 30 min · 4 servings

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Ingredients

800 g firm-cooking potatoes (cooked the day before)
3 spring onions
1 garlic clove
200 g cocktail tomatoes
80 g feta cheese
1 tbsp olive oil (and for the pan)
8 eggs
2 tbsp freshly chopped herbs (thyme and rosemary)
salt
cayenne pepper
2 tbsp grated cheese (e.g. Manchego)

Instructions

1. Preheat the oven to 180 degrees Celsius fan-forced.
2. Peel the potatoes and slice them thinly.
3. Wash the spring onions, trim the ends, and slice them into rings.
4. Peel the garlic cloves and chop them finely.
5. Wash the tomatoes and cut them in half.
6. Crumble the feta cheese into small pieces using your hands.
7. Heat one tablespoon of oil in a frying pan.
8. Sauté the chopped garlic and spring onion rings in the hot oil for a short time.
9. Remove the pan from the heat and set it aside.
10. Grease a baking dish or tray with a little oil.
11. Layer the potato slices, spring onions, and garlic into the greased dish.
12. Whisk the eggs in a separate bowl.
13. Add the fresh herbs, salt, and pepper to the egg mixture and stir well.
14. Stir the crumbled feta and Manchego cheese into the egg mixture.
15. Pour the cheese-egg mixture evenly over the vegetables in the dish.
16. Press the tomato halves into the mixture with the cut side facing down.
17. Place the dish in the preheated oven.
18. Bake the tortilla for 20 to 25 minutes until it is set and golden brown.

Nutrition per serving

kcal: 1676
Protein: 91 g · Fett/Fat: 79 g · Carbs: 145 g