Ingredients
Potatoes: 2 medium (about 300 g / 10.5 oz)
Butter: 1 tbsp (14 g)
Green Onions: 2-3, chopped
Eggs: 3 large
Salt: 1 tsp (5 g)
Red Pepper Flakes: 1/2 tsp (1.5 g)
Paprika: 1/2 tsp (1.5 g)
Mozzarella Cheese: 1 cup (100 g), shredded
Large Tortilla: 1 (approx. 8 inches / 20 cm in diameter)
Instructions
1. Prepare the Potatoes
Start by peeling the potatoes and dicing them into small, evenly-sized cubes. This ensures that they cook uniformly. In a large non-stick skillet, melt 1 tablespoon of butter over medium heat. The butter adds a rich flavor to the potatoes and helps them achieve a golden, crispy exterior.
Once the butter has melted and is slightly bubbling, add the diced potatoes to the skillet. Spread them out evenly so they cook uniformly. Fry the potatoes for about 10 minutes, stirring occasionally, until they begin to turn golden brown. The goal is to achieve a crispy exterior while ensuring the inside remains soft and tender.
2. Add the Green Onions
When the potatoes are almost done, add the chopped green onions to the skillet. Stir well to combine the onions with the potatoes. The green onions will add a fresh, mildly sweet flavor that complements the richness of the potatoes and eggs.
Continue frying the mixture over medium heat for an additional 5 minutes, or until the potatoes are fully cooked and tender. The onions should be soft and fragrant, melding beautifully with the potatoes.
3. Prepare the Egg Mixture
In a separate medium bowl, crack and whisk together 3 large eggs. Add 1 teaspoon of salt, 1/2 teaspoon of red pepper flakes, and 1/2 teaspoon of paprika to the eggs, and whisk until fully combined. The red pepper flakes add a hint of heat, while the paprika provides a subtle smokiness that enhances the overall flavor of the dish.
4. Cook the Tortilla
Pour the egg mixture over the potato and onion mixture in the skillet. Make sure the eggs evenly cover the potatoes and onions. The eggs will start to cook and bind the potatoes and onions together, creating the base of your tortilla.
Next, sprinkle 1 cup of shredded mozzarella cheese evenly over the top of the egg and potato mixture. The mozzarella will melt into the eggs, adding a creamy, gooey texture to the tortilla.
Place a large tortilla on top of the mixture, pressing down slightly so it adheres to the eggs and cheese. This tortilla acts as a lid, trapping the heat and helping the eggs to cook evenly. Reduce the heat to low and cook the tortilla for about 5 minutes, or until the eggs have set. The low heat ensures that the eggs cook through without burning the bottom of the tortilla.
5. Flip and Finish
Once the eggs are mostly set, it’s time to flip the tortilla. Carefully flip the tortilla using a large spatula or by inverting it onto a plate and sliding it back into the skillet. This step can be tricky, so take your time to ensure the tortilla doesn’t break.
Increase the heat slightly and cook the tortilla for an additional 2 minutes, or until the bottom is golden brown and slightly crispy. The flip ensures that both sides of the tortilla are evenly cooked, with the top side becoming golden and slightly crispy
6. Serve
Slide the finished tortilla onto a serving plate. The aroma of the melted mozzarella and cooked potatoes will be irresistible. Cut the tortilla into wedges and serve warm. This dish is delicious on its own or paired with a fresh salad for a complete meal.
Nutrition Information
Servings: 2
Calories: Approximately 450 kcal per serving
Protein: 20g
Fat: 25g
Carbohydrates: 35g
Fiber: 3g
Sugar: 3g
This Potato and Egg Tortilla with Mozzarella offers a hearty and satisfying meal, packed with protein and balanced with carbohydrates and healthy fats. The mozzarella adds a creamy richness that elevates the traditional tortilla, making it a comforting and flavorful dish suitable for any time of day. Enjoy this dish with a sprinkle of fresh herbs or a side of salsa for an extra burst of flavor.