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Recipe of: © Monsieur Cuisine

Potato tortilla

MC connect
4 portions
Ready in: 0:35 h
Preparation time: 20 min.
Created on: 06.11.2018
  • 800 g waxy potatoes
  • 1 onion (70 g)
  • 4 tbsp olive oil
  • 5 eggs (large)
  • ½ tsp salt
  • 1 pinch of pepper


Per portion:

  • calorific value
    1545 kj / 369 kcal
  • protein: 13 g
  • carbohydrates: 33 g
  • fat: 20 g
Preparation time
20 min.
Ready in
0:35 h
  1. Peel the potatoes and cut or plane them into thin slices. Peel and halve the onion and, with the measuring beaker in place, chop it roughly in the blender jug with the turbo button/3 seconds. Use the spatula to scrape the vegetables down the inside of the blender jug. Add 3 tablespoons of olive oil and the potatoes and, the measuring beaker not inserted, sauté everything with the roast button/3 minutes/100 °C. Transfer to the cooking pot and rinse out the blender jug.
  2. Put 150 ml hot water in the blender jug, insert the cooking pot containing the potato and onion mixture, and with the measuring beaker in place, cook for 15 minutes/speed setting 1/100 °C. Remove the cooking pot and leave the potato and onion mixture to drain. Empty out the blender jug.
  3. Put the eggs in the blender jug with the salt and pepper and, with the measuring beaker in place, mix for 15 seconds/speed setting 3. Heat 1 tablespoon of oil in a large coated frying pan, then add the potato and onion mixture and the eggs. First leave the eggs to set over a high heat, then turn the heat down. As soon as the tortilla is firm on the pan side, turn it over using a lid or a large plate placed on top, and fry on the other side. The tortilla should be golden brown on the outside and soft on the inside.
  4. Serve the tortilla warm.


Bon appétit with Monsieur Cuisine

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