Tortilla di Pollo e Patate (Chicken and Potato Tortilla)
This Chicken and Potato Tortilla is the perfect mash-up of comforting flavors and easy preparation, making it a delightful addition to your tapas night!
Begin by peeling and dicing the potatoes into small cubes.
Heat 2 tablespoons of olive oil in a frying pan over medium heat and add the potatoes. Cook for about 15 minutes, stirring occasionally until they are tender and slightly golden.
While the potatoes are cooking, dice the chicken breast and season it with salt and pepper.
In a separate pan, heat 2 tablespoons of olive oil over medium heat and cook the chicken for about 10 minutes until it is fully cooked and browned.
In a mixing bowl, whisk together the eggs, adding a pinch of salt and pepper for seasoning.
Once the chicken is cooked, add the diced onion to the pan and sauté for about 5 minutes until translucent.
Combine the cooked potatoes, chicken, and onions into the mixing bowl with the eggs, mixing everything together gently.
Wipe out the frying pan and return it to the heat. Pour the mixture back into the pan and cook on medium heat for about 5-7 minutes until the bottom is set.
Using a large plate, carefully flip the tortilla over and cook the other side for another 5-7 minutes until golden brown.
Slide the tortilla onto a cutting board and let it cool for a few minutes before slicing into wedges and serving.
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- Add cooked chorizo for a spicy kick.
- Incorporate spinach or other greens for extra nutrients.
- Serve with a side of salsa or aioli for dipping.
- Make sure not to overcrowd the pan when cooking the potatoes to achieve better crispness.
- Use a non-stick pan to make flipping the tortilla easier.
- Let the tortilla rest before slicing, as this helps it hold its shape better.
- fat: 25g
- fiber: 3g
- protein: 30g
- calories: 400
- carbohydrates: 20g
This dish provides a balanced mix of protein and carbohydrates, making it an excellent source of energy.
