in Spain

Catalan tortilla

updated

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Ingredients for 4 servings:

  • 5 m.-sized potatoes
  • 1 onion(s)
  • 4 tbsp oil
  • salt and pepper
  • 3 tbsp cream
  • 5 eggs
  • ½ tsp paprika powder, hot
  • 1 bell pepper(s)
  • 50 g cheese (Emmental), grated
  • some parsley, flat

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the potatoes and cut into small cubes. Peel the onion and chop very finely. Heat 3 tablespoons of oil in a (non-stick) pan and fry the potato cubes until crispy, turning frequently. Add the diced onion and chopped bell pepper and cook for a while longer. Season well with salt and pepper. In the meantime, beat the eggs with the cream and paprika powder and 1/2 teaspoon of salt. Add the remaining oil to the pan and pour the egg mixture over the potatoes. Sprinkle with the grated cheese. Cover and let set over very low heat for about 20 minutes. The surface of the tortilla should no longer be liquid. Sprinkle with the parsley. Serve with a green salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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