🍽️ Tortilla Cubes with Bresaola

Name: Tortilla Cubes with Bresaola
Total time: 30 min
Yield: 4 servings
Ingredients: potatoes, mainly waxy 500 g; olive oil 2 tbsp; onions, yellow 1 pc.; eggs 5 pcs.; Gouda, grated 150 g; salt pinch; pepper, black ground pinch; olives, green 60 g; bresaola 160 g

335 kcal · 30 min · 4 servings

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Ingredients

potatoes, mainly waxy 500 g
olive oil 2 tbsp
onions, yellow 1 pc.
eggs 5 pcs.
Gouda, grated 150 g
salt pinch
pepper, black ground pinch
olives, green 60 g
bresaola 160 g

Instructions

1. Peel the potatoes, wash them thoroughly, and bring them to a boil in a pot with salted water. Cook over medium heat for about 20 minutes until tender. Then drain, rinse with cold water, and slice.
2. Heat the oil in a pan over high temperature and fry the potato slices for about 10 minutes, turning regularly. Meanwhile, halve the onions, peel them, dice finely, and cook them along with the potatoes for the last 1–2 minutes.
3. Whisk the eggs with the cheese in a bowl and season with salt and pepper. Pour the mixture over the potatoes and let the tortilla set covered over medium heat for about 5–7 minutes. Then slide it onto a plate and let it cool.
4. Before serving, cut the tortilla into about 20 pieces. Drain the olives and halve them. Shred the bresaola slices and secure them on the tortilla cubes along with the olives using wooden skewers. Enjoy your meal!

Nutrition per serving

kcal: 335
Protein: 20 g · Fett/Fat: 20 g · Carbs: 21 g