Potato and salami tortilla

Name: Potato and salami tortilla
Ingredients: 200 g summer sausage; 2 tablespoons olive oil; 400 g potatoes; 1500 ml water; 1/2 teaspoon salt; 6 eggs; 50 ml milk; 1 teaspoon Vegeta; 1/2 teaspoon ground pepper

Appetizers - Potato and salami tortilla by Liliana I. - Recipia

The potato and salami tortilla sets into a thick omelet, browned on both sides. Boiled potatoes and diced salami are held together by eggs beaten with milk, making each slice taller and more compact than a regular omelet. I tried it in Spain and serve it warm, with slices of tomato. Preparation: 15 minutes. Cooking: 30 minutes. Total time: 45 minutes. Servings: 4. Approximately 480 kcal and 22 g protein per serving.

Ingredients

200 g summer sausage
2 tablespoons olive oil
400 g potatoes
1500 ml water
1/2 teaspoon salt
6 eggs
50 ml milk
1 teaspoon Vegeta
1/2 teaspoon ground pepper

Preparation

1. Dice the salami and fry it in the olive oil for 5 minutes, stirring, until lightly browned. 2. Peel the potatoes, dice them and boil them for 12 minutes in 1500 ml water with 1/2 teaspoon salt, until a fork slides into them easily. Drain. 3. Beat the eggs with the milk, Vegeta and pepper. Stir in the fried salami. 4. Add the potatoes and mix. Pour the mixture into the same pan and cook for 8 minutes, stirring gently for the first 2 minutes, until set and browned underneath. 5. Turn the omelet out onto a large plate, then slide it back into the pan on the other side. Cook for 5 minutes, until browned, then turn it out onto a serving platter.

Notes

In a 24 cm pan, the tortilla stays thick; in a larger one, it spreads out and cooks faster, so check the browning sooner. Larger potato cubes need a few extra minutes to boil, and a fork should slide in easily when they’re ready. Choose a summer sausage with firm pieces; if it releases a lot of fat while frying, remove it before pouring in the eggs. You can replace the salami with 200 g ham or smoked pork belly. The eggs and milk make this dish unsuitable for anyone avoiding eggs or dairy. Serve it with a slice of bread, and keep any leftovers covered in the fridge for up to 3 days.