Potato Tortilla

Ingredients

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

Instructions

1. 1.

   Wash the potatoes and cook them in a pot of boiling salted water for about 15 minutes, not fully tender. Drain, peel, and let cool before slicing thinly. Dice the onion and garlic finely.

2. 2.

   Drain the tomatoes, olives, and capers. Roughly chop the tomatoes 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 the parsley, shake dry, pluck the leaves, and finely chop. Whisk together eggs, cream, cheese, and parsley; season with salt and pepper, then pour over the vegetables. Bake at 200 °C (180 °C fan‑forced) for about 20 minutes until set and browned.

4. 4.

   Serve the potato tortilla warm or cooled in slices.