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Tortilla Espanola

8 Ingredients
27 Min
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Ingredients(6 people)
1 small shallot (± 40 g)
1/2 garlic clove
1 tsp oil (± 5 ml)
375 g potatoes
1 tbsp water (± 15 ml)
3 eggs (medium sized)
salt and pepper
 
To Serve
Ready made tomato sauce or sweet red pepper sauce
1
Step

Preheat the oven to Th 6-7 / 200°C.

2
Step

Peel the shallot and garlic, then chop them using the Herb Chopper.

3
Step

Place them in the MicroCook Pitcher 1L with the oil, cover and microwave for 1 min. at 600 watts.

4
Step

Peel the potatoes then dice them using the Chef Press Dicer 10 mm. Add them to the MicroCook Pitcher, add also 1 tbsp water, cover and microwave for 6 min. at 600 watts, stirring halfway through.

5
Step

In the EZ Mix N Store 2L, whisk the eggs with some salt and pepper using the KPT Beater. Add the potatoes into the EZ Mix N Store and stir.

6
Step

Place the SBF Ring on a cold oven rack.

7
Step

Divide the content of the EZ Mix N Store evenly into the cavities of the SBF Ring and bake for approx. 20 min.

8
Step

Allow to stand for 5 min. before unmolding and serve with ready made tomato or sweet red pepper sauce.

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