Ingredients
- —3 eggs
- —130 g vegetables (e.g., bell pepper, zucchini, leek, spinach, or broccoli)
- —85 g potato (cooked or steamed, diced)
- —2 tsp olive oil or ghee
- —Pepper, salt, nutmeg
Instructions
Cook or steam the diced potatoes until just tender.
Chop the vegetables finely and sauté them in 1 tsp of oil for 5 minutes until softened.
Whisk the eggs with pepper and salt, then add the potatoes and vegetables.
Pour the mixture into a pan with 1 tsp of oil and cook over low heat for about 8 minutes, until the bottom is golden brown.
Flip the tortilla (using a lid or plate) and cook for another 3–4 minutes until firm and golden yellow.
Air fryer option: 180 °C – 12 minutes in a small ovenproof dish or baking tin
Serving Tip
Finish with some fresh parsley or a spoonful of guacamole 🥦 as a topping. Serve the tortilla sliced into wedges on a white plate, garnished with fresh herbs.
Storage Tip
Store for up to 1 day in the refrigerator. Reheat in a pan over low heat or in the air fryer (150 °C, 4–5 minutes).