Tortilla rellena – filled tortilla

Ingredients for 6 servings:

• 4 m.-sized potatoes
• 8 eggs
• 1 onion(s)
• salt and pepper
• olive oil
• e.g. mayonnaise
• e.g. cooked ham or bacon
• e.g. tuna
• n. B. Aioli
• e.g. Paprika sausage (chorizo)
• e.g. mushrooms, sliced
• e.g. romaine lettuce(s)
• n. B. Vegetables of your choice (cooked, without much liquid, e.g. bell pepper(s) …)
• n. B. olives
• n. B. anchovies
• e.g. prawns or other crustaceans
• n. B. Sauce (cocktail sauce)

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 40 minutes

several variations

Cut the peeled potatoes into 4 wedges, then cut these into slices about 5 mm thick. Fry these and the onion, cut into quarters, in plenty of olive oil over low heat until cooked through but not browned (about 15-20 minutes). Then drain the oil from the potatoes (but save it) and set the potatoes aside. In a large bowl, whisk the eggs and season with salt and a little pepper. Now add the potatoes to the bowl with the eggs (please follow this order to ensure the tortilla turns out well). Add the egg and potato mixture to the heated pan with a little oil. At first, you can stir the mixture 2-3 times, then let the underside set, carefully pressing the edges together with a spatula. When the mixture has set well and the underside is golden yellow, place a plate on (or in) the pan and rotate it quickly. Now slide the tortilla from the plate back into the pan and let it finish setting. If the tortilla is to be filled, it should cool for about 1 hour. Then cut it in half lengthwise with a serrated knife. Suitable fillings: Mayonnaise and cooked ham or bacon (chopped and mixed). Thinly sliced ​​tomatoes and cheese (to taste). Mayonnaise and canned tuna. Aioli. Very thinly sliced ​​chorizo ​​(aged). Aioli or mayonnaise and cooked red peppers (cut into strips). Sautéed mushroom slices and strips of romaine lettuce. Vegetables of all kinds (cooked and without much liquid). Mayonnaise with finely chopped olives and a few anchovies. Prawns (or other shellfish) with cocktail sauce. These are some common fillings; the sky’s the limit. Instead of mayonnaise, you can also use salad dressing for a lighter alternative. The quantities of the fillings can be varied according to your taste.