Potato Tortilla

Serving Size: 4 people

Prep Time

Cook Time 

Total Time

35 minutes

25 minutes

1 hour

  • 2 large boiling potatoes
  • 1 onion
  • 6-8 tbsp olive oil
  • 8 eggs
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • salt and pepper
  • 1/2 bunch parsley
  1. Wash, peel, and dice the potatoes. Then, wash, peel, and chop the onion.
  2. Heat the oil in a skillet. Sauce the diced potatoes in the oil over medium heat for 10 minutes. Stir every few minutes. Add the onion and sauce with the potatoes for 5 minutes.
  3. Whisk the eggs with the milk and cream, and season well with the salt and pepper. Wash the parsley, shake dry, chop, add it to the pan, and mix well.
  4. Pour the egg mixture over the potatoes in the skillet. Cook slowly over low heat until the underside is set. Slide the tortilla out of the pan onto a plate and slide it back into the pan, cooked-side up and cover it.
  5. Serve the tortilla warm, right away.

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