🍽️ Crispy Potato Pan-Frittata

Name: Crispy Potato Pan-Frittata
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g firm-cooking potatoes; 100 g olives (sliced into rings, pitted); 1 tbsp marjoram (dried, grated); 6 thin slices serrano ham; 1 onion; 8 tbsp olive oil; 8 eggs; 8 tbsp milk; 8 tbsp heavy cream; 100 g cheese (Spanish cheese made from goat or sheep milk); salt; pepper (from the mill); 1 tbsp parsley (chopped); marjoram (for garnish)

670 kcal · 30 min · 4 servings

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Ingredients

400 g firm-cooking potatoes
100 g olives (sliced into rings, pitted)
1 tbsp marjoram (dried, grated)
6 thin slices serrano ham
1 onion
8 tbsp olive oil
8 eggs
8 tbsp milk
8 tbsp heavy cream
100 g cheese (Spanish cheese made from goat or sheep milk)
salt
pepper (from the mill)
1 tbsp parsley (chopped)
marjoram (for garnish)

Instructions

1. Drain the olives in a sieve and let the oil drip off well. Wash the potatoes thoroughly, peel them, and cut them into small cubes of about 1 centimeter.
2. Peel the onion and chop it very finely.
3. Fry the potato cubes in hot oil, stirring constantly, and reduce the heat after about 10 to 15 minutes. Add the chopped onions and fry for another 5 minutes. Place the ham around the edge of the ovenproof pan and press it slightly against the side.
4. Whisk the eggs with milk, cream, and marjoram, season with salt and pepper, and stir in the parsley. Cut the cheese into small cubes.
5. Pour the egg mixture over the potatoes, distribute the cheese on top, and let the mixture set over low heat until the bottom is lightly golden brown.
6. Place the pan in the preheated oven and finish baking the tortilla at 120 degrees Celsius for about 10 to 15 minutes.
7. Remove the tortilla from the pan, cut it into four pieces, and serve it garnished with fresh marjoram.

Nutrition per serving

kcal: 670
Protein: 29 g · Fett/Fat: 53 g · Carbs: 20 g