Name: Hearty Potato Tortilla with Vegetables
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 200 g Creamed Leaf Spinach, frozen; 20 ml Milk; 1 piece Onion; 400 g Potatoes, boiled potatoes from the previous day; 8 piece Pretzel Sticks; 4 tbsp Rapeseed Oil; 1 pinch Salt; 1 pinch Pepper; 8 piece Eggs (Size M); 100 ml Whipped Cream

The potato tortilla, or Tortilla Española, as it is called in Spain, is a classic of Spanish cuisine. It is a dish that can be found in almost every bar and household. My version is a slightly modified form that I have perfected over the years to adapt it to the Thermomix® and at the same time optimize the taste. I still remember my first tortilla, which failed miserably – it was either too liquid or burnt. But practice makes perfect, and with the Thermomix® it now almost always succeeds perfectly. The ingredients are deliberately chosen. The boiled potatoes from the previous day are not only a practical way to use leftovers, but also give the tortilla a special texture. They are not quite as starchy as freshly cooked potatoes and therefore do not disintegrate so easily. The creamed leaf spinach provides a fresh, slightly earthy note and brings color into play. It is important that it is well thawed and squeezed out so that the tortilla does not become too watery. The onion forms the aromatic base, it is finely chopped in the Thermomix® and sautéed in rapeseed oil to develop its sweetness. The pretzel sticks are a little trick I learned from my grandmother. They give the tortilla a slightly salty, crunchy bite and an interesting texture. The eggs and whipped cream are the binders that hold everything together and ensure a creamy consistency. When preparing in the Thermomix®, it is important to keep an eye on the temperature and stirring level. The onion should not become too dark, hence the moderate temperature of 120°C. When mixing the potatoes, spinach and pretzel sticks, the reverse function is important so that the potatoes are not crushed. The cooking time of 15 minutes is a guideline, the tortilla should be set but not dry. Here you can use a wooden skewer to test whether there is still liquid egg mixture. For a vegetarian version, you can replace the spinach with other vegetables such as broccoli, peppers or zucchini. If you like it vegan, you can replace eggs and cream with an egg substitute and vegetable cream, although the result will be somewhat different in texture and taste. There are no limits to the imagination when it comes to spices. Garlic, chili, paprika powder or herbs de Provence go perfectly with the potato tortilla. The potato tortilla can be served warm or cold. It is ideal as a lunch, dinner or as part of a tapas buffet. A fresh salad, aioli or a tomato sauce goes well with it. A glass of Spanish red wine rounds off the dish perfectly. The tortilla can be prepared well in advance. It can be prepared the day before and stored in the refrigerator. Before serving, it can either be eaten cold or briefly warmed in the microwave or oven. Leftovers can be sliced and used as a bread topping.

Hearty Potato Tortilla with Vegetables

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Description

Ingredients (10 ingredients)

Preparation (6 steps)

Chop onion

Sauté onion

Add potatoes and spinach

Add pretzel sticks

Prepare eggs

Let the tortilla set

Finished cooking? Great! 🎉

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