John Myers
Tortilla Potato Bake
The perfect tortilla potato bake recipe with a picture and simple step-by-step instructions.
- 1 kg Waxy potatoes
- 1 piece Onion
- 200 g Cubes of raw ham
- 5 piece Eggs
- 200 ml Low-Fat milk
- 4 tbsp Sunflower oil
- Salt, pepper, nutmeg
- Fat for the shape
- Wash the potatoes and cook in boiling water for about 25 minutes. Drain, peel and let cool.
- Peel and dice the onion.
- Cut the cooled potatoes into even slices.
- Heat the oil in a wide pan and fry the potatoes vigorously. After about 10 minutes add the onion and ham cubes and fry everything together for another 10 minutes. Finally, add plenty of salt and pepper.
- Whisk the eggs with the milk. Season with salt, pepper and nutmeg.
- Grease a baking dish (approx. 15×20 cm) and pour in the potato, onion and ham mixture. Pour the egg milk over evenly.
- Bake in a preheated oven at 200 degrees (top / bottom heat) for about 45 minutes. If necessary, cover the casserole with aluminum foil halfway through the baking time so that it does not get too dark.
- Cut the cooled tortilla into bite-sized pieces and serve.
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