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🍽️ Classic Spanish Potato Tortilla

201 kcal · 30 min · 4 servings

Classic Spanish Potato Tortilla Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the potatoes and wash them thoroughly.
  2. 2. Cut the peeled potatoes into small cubes with a side length of about 0.5 cm.
  3. 3. Peel the onions and cut them into quarters.
  4. 4. Place the onion quarters into the mixing container of your device.
  5. 5. Insert the measuring cup and chop the onions for 5 seconds on speed 6.
  6. 6. Push the chopped onions down from the inner wall using a spatula.
  7. 7. Add some olive oil.
  8. 8. Remove the measuring cup and sauté the onions for 3 minutes using the sauté function.
  9. 9. Insert the stirring attachment into the mixing container.
  10. 10. Add the potato cubes to the onions.
  11. 11. Steam the vegetables for a few minutes using the sauté function, without the measuring cup.
  12. 12. Wash the bell pepper and the zucchini under running water.
  13. 13. Remove the core and seeds from the bell pepper.
  14. 14. Cut the bell pepper and zucchini into cubes of approx. 0.5 cm side length as well.
  15. 15. Pour the steamed potato-onion vegetable mixture into a sieve.
  16. 16. Let the vegetables drain well.
  17. 17. Whisk the eggs in a separate bowl.
  18. 18. Season the egg mixture with one teaspoon of salt.
  19. 19. Add a pinch of pepper.
  20. 20. Fill 1 liter of warm water into the mixing container.
  21. 21. Place the steam cooking attachment on the device.
  22. 22. Line the flat steam cooking insert with baking paper.
  23. 23. Ensure that the side ventilation slots remain free.
  24. 24. Distribute the drained potato-onion vegetable mixture on the baking paper.
  25. 25. Add the diced bell pepper and zucchini to the baking paper as well.
  26. 26. Hang the flat steam cooking insert into the steam cooking attachment.
  27. 27. Carefully pour the seasoned egg mixture over the vegetables.
  28. 28. Close the device.
  29. 29. Cook the tortilla for 25 minutes using the steam cooking function.
  30. 30. Carefully remove the lid after the cooking time has ended.
  31. 31. Remove the finished tortilla from the steam cooking insert using the baking paper.
  32. 32. Cut the tortilla into four pieces.
  33. 33. Serve the Spanish tortilla warm.

Nutrition per serving