Potato tortilla with tomato chutney
Delight your taste buds with this savory potato tortilla paired with a zesty tomato chutney. Made with golden potatoes, caramelized onions, creamy eggs, and a dash of spice, this dish is perfect for any meal. Easy to prepare and irresistibly delicious, it's sure to become a family favorite!
- 22 May 2024
- Cook time 15 min
- Prep time 15 min
- 6 Servings
- 6 Ingredients
Prepare a mouthwatering Potato Tortilla served with a tangy Tomato Chutney. This hearty and flavorful dish combines the classic comfort of tortillas with a zesty twist, making it perfect for any meal of the day. Whether you’re cooking for family or entertaining guests, this recipe promises to delight.
Ingredients:
Instructions:
- Peel the potatoes and slice them thinly.
- Thinly slice the onions.
- In a large, non-stick skillet, heat the olive oil over medium heat.
- Add the sliced onions and potatoes to the skillet. Cook for about 10-15 minutes, stirring occasionally, until the potatoes are tender and the onions are translucent and slightly caramelized.
- Remove the skillet from heat and set aside.
- Preheat your oven to 375°F (190°C).
- In a large bowl, crack the eggs and whisk them until well beaten.
- Gradually add the heavy whipping cream to the beaten eggs, continuing to whisk to combine.
- Add the spice mix to the egg and cream mixture, mixing well to ensure even distribution.
- Gently fold the cooked potatoes and onions into the egg mixture, ensuring everything is well-coated.
- Pour the entire mixture back into the skillet.
- Place the skillet over medium heat and cook for about 5-7 minutes, until the edges begin to set.
- Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the tortilla is fully set and golden brown.
- Once cooked, remove the skillet from the oven and let the tortilla cool for a few minutes.
- Slide the tortilla onto a serving plate.
- Slice the tortilla into wedges and serve warm or at room temperature with your favorite tomato chutney.
Tips:
- Use a non-stick skillet to ensure that the tortilla doesn’t stick and cooks evenly.
- Be sure to thinly slice the potatoes and onions to ensure they cook thoroughly.
- For extra flavor, you can add a handful of chopped herbs such as parsley or chives to the egg mixture.
- To flip the tortilla, you can place a large plate over the skillet and turn it over quickly, then slide the tortilla back into the skillet to cook the other side.
- Feel free to adjust the spice mix to your preference; you can make it as mild or as spicy as you like.
- Make the Tomato Chutney ahead of time so it has time to meld and intensify in flavor.
There you have it - a delectable Potato Tortilla complemented by a fresh Tomato Chutney, a perfect combination of hearty and tangy. It’s simple to make yet impressively delicious, making it an instant favorite. Enjoy your culinary creation with family and friends.
| Nutrition Facts | |
|---|---|
| Serving Size | 190 grams |
| Energy | |
| Calories 190kcal | 7% |
| Protein | |
| Protein 8g | 6% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 2.41g | 6% |
| Sugar 4.12g | 4% |
| Fat | |
| Fat 12g | 14% |
| Saturated 4.87g | 16% |
| Cholesterol 220mg | - |
| Vitamins | |
| Vitamin A 140ug | 16% |
| Choline 180mg | 33% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.27mg | 21% |
| Vitamin B3 0.78mg | 5% |
| Vitamin B6 0.30mg | 18% |
| Vitamin B9 54ug | 14% |
| Vitamin B12 0.53ug | 22% |
| Vitamin C 18mg | 20% |
| Vitamin E 0.66mg | 4% |
| Vitamin K 2.10ug | 2% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.09mg | 0% |
| Iron, Fe 1.54mg | 14% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 160mg | 12% |
| Potassium, K 460mg | 13% |
| Selenium, Se 16ug | 29% |
| Sodium, Na 70mg | 5% |
| Zinc, Zn 0.96mg | 9% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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