Tortilla Espagnola
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g potato (s), waxy
- 3 egg (s)
- 100 ml whipped cream
- pepper
- salt
- olive oil
Print Recipe
Pin Recipe Instructions
- The description is based on the use of a gas stove, because a ceramic tortilla never turns out that way. I also assume a pan with a size of 15-18 cm.
- Peel the potatoes and cut into approx. 0.5 cm cubes. Cook the cubes with plenty of olive oil (really plenty) on a low heat. Meanwhile, mix the eggs with the cream and add salt and pepper (a tortilla tastes even more delicious with a little more salt). The potatoes are golden yellow after just under 20 minutes and are added to the eggs. Stir briefly, now briefly heat the pan over full flame, reduce the flame again and put the whole mishmash in.
- The time it takes to turn is a matter of taste. I like it when the tortilla isn`t quite through on the inside. Turning is only done with the help of a plate. Place this on the pan, turn it and let the tortilla slide back from the plate into the pan. An ideal tortilla has a height of 3-5 cm.
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