🍽️ Crispy Spanish Potato Tortilla with Rosemary

Name: Crispy Spanish Potato Tortilla with Rosemary
Total time: 30 min
Yield: 4 servings
Ingredients: 1 sprig of rosemary; 800 g firm-cooking potatoes; 1 onion; 1 clove of garlic; 30 g clarified butter; 6 eggs; 200 ml whipping cream (at least 30% fat content); 100 g crème fraîche; 50 g freshly grated parmesan; salt; pepper (from the mill); nutmeg; sea salt (for sprinkling); 2 sprigs of rosemary (for garnish)

2406 kcal · 30 min · 4 servings

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Ingredients

1 sprig of rosemary
800 g firm-cooking potatoes
1 onion
1 clove of garlic
30 g clarified butter
6 eggs
200 ml whipping cream (at least 30% fat content)
100 g crème fraîche
50 g freshly grated parmesan
salt
pepper (from the mill)
nutmeg
sea salt (for sprinkling)
2 sprigs of rosemary (for garnish)

Instructions

1. Turn on the oven and set it to 180 degrees Celsius with top and bottom heat.
2. Wash the rosemary and shake it dry.
3. Pluck the small needles from the rosemary sprigs and chop them very finely.
4. Peel the potatoes and wash them thoroughly.
5. Slice the potatoes into very thin slices, for example using a vegetable slicer.
6. Peel the onion and the garlic and chop both ingredients finely.
7. Melt the ghee (clarified butter) in a large pan.
8. Add the chopped onion and garlic to the pan and sauté them until translucent.
9. Add the potato slices to the onion mixture and fry them lightly.
10. Turn the potatoes occasionally so they cook evenly.
11. Transfer the potato-onion mixture into a buttered springform pan.
12. Whisk the eggs in a separate bowl.
13. Stir in the cream, crème fraîche, and grated Parmesan into the eggs.
14. Fold the finely chopped rosemary needles into the egg mixture.
15. Season the egg mixture with salt, pepper, and a pinch of ground nutmeg.
16. Pour the egg mixture evenly over the potatoes in the pan.
17. Gently shake the pan back and forth to ensure everything is distributed evenly.
18. Place the pan in the preheated oven.
19. Bake the tortilla for 25 to 30 minutes until it is golden brown.
20. Remove the tortilla from the oven.
21. Carefully loosen the edges of the tortilla from the pan.
22. Cut the tortilla into pieces.
23. Sprinkle the pieces with sea salt.
24. Garnish the dish with fresh rosemary sprigs and serve.

Nutrition per serving

kcal: 2406
Protein: 78 g · Fett/Fat: 167 g · Carbs: 147 g