Makes 8-10

Ingredients:

• 650 g – 700 g potatoes, peeled and thinly sliced
• 1 – 2 dl olive oil + 2 tbsp olive oil
• 6 eggs
• 1 shallot, finely chopped
• 50 g Appenzeller® Black Label, grated
• 1 1/2 tsp salt

For serving:

• chopped parsley

Preparation:

1. Heat olive oil in a non-stick frying pan. Place potatoes in the frying pan. The oil should almost cover the potatoes. Cook over low heat, 15-20 minutes or until the potatoes are cooked through. Stir occasionally. The potatoes should not brown. Add the onion when approximately 5 minutes remain of the cooking time.
2. Drain the potatoes and onions in a colander.
3. Beat the eggs in a bowl. Add the potato–onion mixture, Appenzeller® and salt.
4. Heat 2 tbsp of new oil in the frying pan. Add the potato-egg mixture spreading it out evenly. Cook over medium low heat, without stirring, until the tortilla starts to firm up but is still somewhat runny in the middle. Place a plate on top of the frying pan and flip the tortilla over onto the plate. Gently slide the tortilla back into the frying pan, with the topside down.
5. Cook for a few more minutes.
6. Serve the tortilla warm or at room temperature. Garnish with parsley.

If we serve the tortilla de patata as a main course, we usually use a more aged and full-bodied Appenzeller. If it is to be served as a side dish, we add a less aged Appenzeller for a milder and softer flavor.  

Music:

Heartbeats – Jozé Gonzaléz

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