Usuba
Tortilla with Potatoes and Tomatoes
Spanish omelet casserole with crispy potatoes, soft tomatoes and eggs. The main secret is to salt the potatoes, not the eggs, to achieve the perfect taste.
- Total
- 30 min
- Standard serving
- 767 g
1
Ingredients
Total 6
Instructions
- 1
Step 1
Peel the potatoes and cut them into cubes. Cut the tomatoes into semicircles. Chop the onion finely.
- 2
Step 2
Heat the pan over medium heat and fry the potatoes until golden brown.
- 3
Step 3
Add the onion to the pan, then arrange the tomatoes.
- 4
Step 4
In a bowl, beat the eggs with a fork along with herbs and salt. Pour the mixture into the pan and cover with a lid.
- 5
Step 5
Cook over medium heat until the eggs are completely set, approximately 8–10 minutes. The tortilla is ready when the edges easily pull away from the pan and the center is slightly firm.
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