John Myers
Ingredients for 4 servings:
- 1 kg potatoes, mostly waxy
- 2 onions
- 100 g salami or chorizo
- Salt
- pepper
- 6 eggs
- 1 bag of cheese, grated, e.g. Gouda or Mozzarella
- 1 pumpkin(s) (Hokkaido)
- olive oil
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Very tasty combination of pumpkin and tortilla
Peel the potatoes and pumpkin and cut into cubes. Remove the seeds from the pumpkin first. Cook in separate pots in salted water, then drain. Meanwhile, finely chop the onions and fry in a pan until nicely browned. Dice the salami or chorizo and place in a large bowl. Add the onions and eggs and mix well. Add the potatoes to the egg mixture. Add half of the grated cheese, mix gently, and season well with salt and pepper. Heat an ovenproof pan with a little olive oil and add half of the potato mixture, spreading it evenly, then arrange the pumpkin pieces on top. Now add the remaining potato mixture and sprinkle with the rest of the cheese. Cook for about 4-5 minutes over medium heat and then place the pan in the preheated oven at about 180 degrees Celsius on the middle rack. The tortilla is ready when the cheese is golden brown. To be sure, pierce it with a wooden skewer; If nothing sticks, the tortilla is ready.
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