Potato Tortilla

Ingredients

• 800 g waxy potatoes
• Salt
• 1 onion
• 1 Garlic clove
• 120 g sun-dried tomatoes (pickled in oil)
• 60 g green olives (pitted)
• 2 tbsp capers
• 2 tbsp plant oil
• Pepper (freshly ground)
• 8 eggs
• 4 tbsp heavy cream
• 50 g grated Manchego cheese
• 1 handful parsley (about 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. Then slice thinly. Peel and finely dice the onion and garlic.

2. 2.

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

3. 3.

   Stir tomatoes, olives, and capers into the potatoes. Wash parsley, shake dry, pluck leaves and finely chop. Whisk eggs with cream, cheese, and parsley; season with salt and pepper. Pour over the vegetables. Bake at 200 °C (180 °C fan) for about 20 minutes until set and browned.

4. 4.

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