Potato Tortilla

Ingredients

• 800 g waxy potatoes
• Salt
• 1 onion
• 1 Garlic clove
• 120 g sun‑dried tomatoes (in oil)
• 60 g green olives (pitted)
• 2 tbsp capers
• 2 tbsp Vegetable oil
• black pepper (ground)
• 8 eggs
• 4 tbsp heavy cream
• 50 g grated Manchego cheese
• a handful of parsley (about 5 g)

Instructions

1. 1.

   Wash the potatoes and boil them in a pot with salted water for about 15 minutes until just tender. Drain, peel, and let cool before slicing thinly. Peel and finely dice the onion and garlic.

2. 2.

   Drain the tomatoes, olives, and capers. Chop the tomatoes into small pieces and slice the olives. Heat the oil in a deep oven‑proof skillet, then sauté the onion and garlic briefly. Add the potatoes and cook over low heat for about 10 minutes, turning occasionally, seasoning with salt and pepper.

3. 3.

   Stir the tomatoes, olives, and capers into the potatoes. Wash, dry, shake off excess water from the parsley, pluck the leaves, and finely chop them. Whisk together the eggs, cream, cheese, and parsley; season with salt and pepper and pour over the vegetables. Bake in a preheated oven at 200 °C (180 °C fan‑forced) for about 20 minutes until set and browned.

4. 4.

   Serve the potato tortilla warm or cooled, cut into pieces.