- 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
- chopped parsley
- 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.
- Drain the potatoes and onions in a colander.
- Beat the eggs in a bowl. Add the potato–onion mixture, Appenzeller® and salt.
- 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.
- Cook for a few more minutes.
- 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.
Heartbeats – Jozé Gonzaléz
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