Potato tortilla with tomato chutney
This Potato Tortilla combines tender potatoes and sweet onions, bound in a creamy egg mixture, baked to perfection. Served with tangy tomato chutney, it’s a hearty dish suitable for any meal.
Cook time 15 min
Prep time 15 min
Ingredients:
1 tbsp olive oil2 onions
2 potatoes
6 eggs
2 tbsp spice mix
1/3 cup heavy whipping cream
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.
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.
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.
Potato tortilla with tomato chutney FAQ:
The potato tortilla should be baked for 12-15 minutes in a preheated oven at 375°F (190°C) until it is fully set and golden brown.
The tortilla is done when the edges are set and it has a golden-brown color on top. You can also insert a knife in the center; if it comes out clean, the tortilla is fully cooked.
Yes, you can substitute heavy whipping cream with half-and-half, whole milk, or a dairy-free alternative like almond or coconut milk, although the texture may be slightly different.
Store any leftover potato tortilla in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven or on a skillet.
A large, non-stick skillet (about 10-12 inches in diameter) is ideal for this recipe to ensure even cooking and easy flipping.
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.
Nutrition per serving
6 ServingsCalories 190kcal
Protein 8g
Carbohydrates 18g
Fiber 2.41g
Sugar 4.12g
Fat 12g
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