Potato Tortilla with Kidney Beans and Ham

Ingredients

• 500 g waxy potatoes
• 1 onion
• 200 g kidney beans (canned)
• 100 g corn (canned)
• 2 tbsp olive oil
• Salt
• pepper (ground)
• 4 eggs
• 4 tbsp Sour cream
• 1 tbsp freshly chopped parsley
• 6 slices turkey ham (about 100 g)

Instructions

1. 1.

   Peel the potatoes and cut them into about 1 cm cubes. Peel the onion and slice it into rings. Drain the kidney beans and corn in a sieve, rinse well and let drain.

2. 2.

   Heat the olive oil in a pan and fry the potatoes for about 10 minutes over medium heat without burning them. Add the onions and continue cooking slowly for about 5 more minutes until the potatoes are tender, stirring occasionally. Season with salt and pepper.

3. 3.

   Whisk the eggs with sour cream and parsley, seasoning with salt and pepper. Pour over the potatoes, sprinkle corn and beans on top, and arrange sliced turkey ham over the mixture. Cover the tortilla and let it set for 10-15 minutes over low heat. Divide into four pieces and serve garnished with salad leaves as desired.