Spanish tortilla

A thick omelette with egg, potatoes and olive oil. Of course, you are free to rummage through the fridge for leftover vegetables, cheese and, if desired, chicken or salami. Eat it for lunch or as a main course. You can also eat this cold.

Preparation

Heat the pan over medium heat and add a splash of oil. Fry the onion and sliced potatoes. Add the onion and garlic, stirring occasionally. Beat the eggs and season to taste with salt, pepper and spices. Pour this over the potato slices, sprinkle or add the cheese, turn the heat down to medium and put a lid on the pan. Leave the egg mixture to cook for about 20 minutes.
You can flip the tortilla when the edges have set and the middle is still a little wobbly. With the lid on the pan, flip the tortilla over and slide it back into the pan to cook the top for a little longer.
Serve on a board or plate with a fresh green salad.

Lunch/ Main course
Preparation time: 10 minutes
Cooking time: 20-30 minutes
for 2 - 4 people

Equipment:

Frying pan
lid
spatula
medium bowl
tea towel

Ingredients:

Sliced boiled potatoes (about 300 grams)
Onion, finely sliced into half rings
4 cloves of garlic, finely chopped.
8 eggs
salt, pepper, herbs to taste
oil
Cheese, grated or cubed
To taste (and color), you can add: strips of bell pepper, diced zucchini, leftover chicken or slices of salami.

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