Potato Tortilla with Onions and Ham
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g potatoes, floury boilin
- 50 g cooked ham
- 50 g onion (s)
- 3 egg (s)
- 2 cloves garlic
- 1 some pepper
- 1 some oregano
- some rapeseed oil for frying
Print Recipe
Pin Recipe Instructions
- Briefly whip the eggs in a bowl or in a deep plate.
- Cut the ham, the onion and the two cloves of garlic into medium-sized pieces. Cut the potatoes into approx. 1 cm thick slices - ideally use floury potatoes.
- Put some rapeseed oil in a pan, preferably a stainless steel pan. Heat the pan to medium temperature, use level 4 on 6 levels. As soon as the pan is hot, add the potatoes to the pan and fry them until golden brown on one side for about 4 minutes. Turn the potatoes and add the onions, ham and garlic. Fry until the potatoes are done. Make sure that nothing burns. Pour the beaten eggs over the top and let stand covered for about 5 to 6 minutes over low heat until the egg is almost firm at the top.
- With a little luck, the tortilla can be placed on a plate without falling apart.
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