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Potato Tortilla with Tuna Provencale
Potato Tortilla, also known as Spanish Omelette or Tortilla de Patatas. In this recipe we have three main actors: potatoes, eggs and delicious Delamaris Tuna Provencale. Potato Tortilla with Tuna Provencale is a simple dish that serves as dinner, lunch, entree, snack or you can even wrap it in tin foil and take it on a bike or picnic. It's gluten free which is a plus as well. We usually have it for a quick and tasty midweek lunch and we usually cook the potatoes one day ahead, just to take it more easy, especially if we are lacking time. You can also add thin slices of peppers, mushrooms, eggplants or zucchini. Store in a fridge for up to two days - reheat in the oven. Enjoy.

Potato Tortilla with Tuna Provencale

Potato Tortilla with Tuna Provencale

 

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
  • serves
    4
    people
  • preparation:
    40
    minutes

METHOD

  • Cut the potatoes

    Peel the cooked potatoes and cut them onto 2 x 2 cm (0.8 x 0.8 inch) cubes. Peel and thinly slice the onions.

  • Add the ingredients into skillet

    Heat the olive oil in a nonstick skillet (approx. 23 cm / 9 inch). Add the onions and cook over low heat until the onions are nice and soft, about 10 minutes, stirring regularly. Add the potatoes and Delamaris Tuna Provencale, season to taste with salt and pepper, and cook for another 5 minutes.

  • Cook

    In a bowl beat together the eggs and sour cream. Pour the mixtures over the potatoes and shake your skillet, arranging potatoes to submerge. Cover with a lid and cook for about 20 - 25 minutes over low heat, regularly shake your skillet so that the tortilla doesn't get burnt on the bottom. If the eggs on top won't be completely cooked after 25 minutes, invert your tortilla onto a large plate. Slide back into skillet browned side up. Cook until golden on bottom and cooked through, for about 5 more minutes.

  • Serve

    Serve your Potato Tortilla with Tuna Provencale warm or at room temperature. Cut into wedges and serve with seasonal salad or a dollop of sour cream. Store any leftovers in a fridge for up to 2 days - reheat in the oven. Enjoy.

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