Tortilla (Spanish-style potato omelet)
What you need (4 servings):
350g potatoes, boiled and sliced
1 onion, in half rings
1 clove of garlic, pressed
4 large eggs
1 tbsp dried chives
Salt, peper and chili powder to taste
Fry the potatoes in some oil until golden brown. In a separate pan, sauté the onion and garlic. Beat the eggs in a large bowl with some salt, pepper, chili powder and chives. Stir the potatoes as well as the onion mixture into the eggs. Add some oil to the frying pan and pour in the mixture, making sure the potatoes are evenly distributed. Cook on a low heat for 10-15 mins and turn when the top of the omelet is set. Cook for another few minutes. Let the omelet rest for 5-10 mins before cutting and serve with garlic bread and a salad.
- Add diced bell pepper, sliced mushrooms, peas, grated cheese etc.
- Cut the omelet into small squares and serve as tapas with olives, meatballs etc.
- lunchbox idea: cut the potato into small cubes instead of slices. Pour the egg mixture into a muffin pan and cook the mini omelets in the oven for 30-35 mins at approx. 150C.