Potato Tortilla

Ingredients

• 600 g Potatoes
• 3 onions
• 5 tbsp olive oil
• 2 Garlic cloves
• 8 eggs
• Salt
• Pepper (freshly ground)
• 0.5 bunch Parsley
• 2 cherry tomatoes
• 1 tbsp balsamic vinegar
• 1 tbsp Olive Oil
• a pinch of sugar

Instructions

1. 1.

   Peel the potatoes and slice them thinly. Peel the onions and dice.

2. 2.

   Sauté the potatoes and onions in 3 tbsp oil in a large pan for about 8 minutes, stirring; squeeze in the garlic, remove from heat and let cool slightly.

3. 3.

   Wash the parsley, shake off excess water, pluck the leaves and cut into thin strips.

4. 4.

   Whisk the eggs with a little salt and pepper in a large bowl. Mix in the sautéed potatoes and parsley with the beaten eggs.

5. 5.

   Add the remaining oil to the pan, pour in the potato‑egg mixture, cover and cook for about 5 minutes until set. Slide the set mass onto a large lid, flip it over, return to the pan and cook another 3 minutes.

6. 6.

   Wash the tomatoes, pat dry, cut off the stems and slice them. Whisk together vinegar, olive oil, sugar, salt and a pinch of pepper to make a vinaigrette.

7. 7.

   To serve, cut the tortilla into wedges. Place one wedge on each plate, arrange a few overlapping tomato slices beside it, and drizzle with the vinaigrette.