Made with AI
Mild Potato Tortilla Sandwiches with Cucumber Tomato Salsa
45 min 498 kcal per serving Medium
Ingredients
4 Servings
- potatoes600 g
- eggs8 large eggs
- whole milk120 ml
- bread slices6 slices
- tomatoes300 g
- cucumber300 g
- onion150 g
- olive oil2 tablespoons
- fresh basil1 teaspoon
- salt0,5 teaspoon
Instructions
- 1
Peel the potatoes and slice them thinly into small rounds or half-moons.
- 2
Finely chop the onion. Dice the tomatoes and cucumber, then set them aside for the salsa.
- 3
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the potatoes and about two-thirds of the onion. Cook gently for 12-15 minutes, stirring occasionally, until the potatoes are tender and lightly golden.
- 4
In a large bowl, whisk the eggs with the whole milk and salt until smooth.
- 5
Add the cooked potatoes and onion to the egg mixture and stir gently to combine.
- 6
Heat the remaining 1 tablespoon of olive oil in the skillet over medium-low heat. Pour in the potato and egg mixture, spreading it evenly.
- 7
Cook the tortilla for 8-10 minutes, until the edges are set and the bottom is golden. Carefully flip it using a plate, then slide it back into the pan and cook for another 5-7 minutes, until fully set.
- 8
Remove the tortilla from the pan and let it rest for 5 minutes before slicing it into sandwich-sized pieces.
