Tortilla with Potatoes Salami Peas and Cheese
by Editorial Staff
This potato tortilla will serve as a full-fledged dish, which can only be supplemented with herbs.
Cook: 1 hour 10 minute
Servings: 4
Ingredients
- Olive oil – 30 g (2 tablespoon. L.)
- Salami, preferably spicy (cut into thin slices) – 80 g
- Boiled potatoes (diced) – 230 g
- Green onions (finely chopped) – 3 pcs.
- Fontina cheese (diced) – 120 g
- Green peas, frozen (thawed) – 1 glass
- Eggs – 6 pcs.
- Fresh parsley leaves (finely chopped) – 30 g
- Salt and black pepper to taste
Directions
- Heat oil in a large deep skillet. Pour boiled potatoes, salami, and green onions into a preheated pan. Fry over high heat for about 5 minutes, stirring occasionally. Pour peas and cheese into potatoes, mix.
- In a small bowl, beat the eggs, add the parsley, season with salt and pepper, stir and pour the mixture into the frying pan with the potatoes. Stir well so that the egg mixture covers the entire contents of the pan. Cook the tortilla over low heat, without stirring any more, until the eggs are fried from the bottom.
- Cover the pan with a large plate and turn over so that the contents of the pan spill onto the plate, then tilt the plate over the pan so that the tortilla slides back into the pan, uncooked side to the bottom. Place the skillet on low heat and fry the tortilla for another 5-10 minutes.
- Serve the tortilla hot.
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