← All recipes

🍽️ Crispy Potato Tortilla with Mushrooms and Tomatoes

485 kcal · 30 min · 4 servings

Ingredients

• 250 g potatoes
• 1 onion
• 3 large mushrooms
• 3 tbsp olive oil
• 2 tomatoes
• 3 eggs
• 50 g grated Gouda
• potato chip
• parsley
• cress
• 2 small red chili peppers
• salt
• pepper

Instructions

1. 1. Wash the potatoes thoroughly and peel them completely.
2. 2. Grate the peeled potatoes finely using a grater or a vegetable peeler.
3. 3. Pat the grated potatoes dry with a kitchen towel or paper towels.
4. 4. Peel the onion and chop it into very small cubes.
5. 5. Clean the mushrooms and slice them into thin pieces.
6. 6. Heat some oil in a non-stick frying pan.
7. 7. Fry the chopped onions in the hot oil.
8. 8. Add the dry potato slices and the mushrooms to the pan.
9. 9. Season the mixture with salt and black pepper.
10. 10. Fry everything over medium heat for 10 minutes until the potatoes are tender.
11. 11. Pour boiling water over the tomatoes briefly to blanch them.
12. 12. Shock the tomatoes immediately with cold water.
13. 13. Remove the skin from the tomatoes.
14. 14. Slice the flesh of the tomatoes into thin slices.
15. 15. Whisk the eggs well in a separate bowl.
16. 16. Pour the beaten eggs evenly over the potato mixture in the pan.
17. 17. Distribute the eggs and ingredients evenly in the pan.
18. 18. Place the tomato slices on top of the tortilla.
19. 19. Sprinkle the grated cheese over the tomatoes.
20. 20. Let the tortilla set over low heat until the egg is firm.
21. 21. Carefully flip the tortilla using a plate.
22. 22. Fry the flipped side for another 5 minutes.
23. 23. Cut the finished tortilla in half.
24. 24. Garnish the tortilla with fresh cress.
25. 25. Place a whole chili pepper on top as decoration.
26. 26. Sprinkle the dish with fresh parsley.
27. 27. Finish the plate with a few potato chips.

Nutrition per serving

• kcal: 485
• Protein: 19 g · Fett/Fat: 28 g · Carbs: 39 g