A simple and budget-friendly dish made with thinly sliced potatoes, tomatoes, and eggs layered with tortillas. The exterior is crispy while the interior is tender, making it perfect for any meal of the day.
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Adapted from a video by Deli Cuisine
Pommes de terre, tomates et œufs 🥚Facile, rapide et pas cher 💶 | Deli Cuisine
Peel the potatoes and slice them into thin rounds. Slice the tomatoes into rounds of equal quantity.
2
Heat oil in a skillet. Once the oil is hot, add the potato slices and cook over medium heat.
3
Allow the potatoes to have their own space in the pan and flip once or twice during cooking until both sides are golden brown. Take your time to develop flavor.
4
Once the potatoes are nicely colored, place a tomato slice on top of each potato slice and cook for about two more minutes.
5
In a bowl, crack four eggs and add salt, black pepper, and smoked paprika. Beat well to combine.
6
Gently pour the beaten eggs into the pan to cover the potatoes and tomatoes, making sure to distribute evenly.
7
Immediately place a tortilla on top so it adheres to the eggs. Let cook until the eggs are completely set.
8
Using a plate, carefully flip the entire omelette. Slide it back into the pan and sprinkle grated cheese over the surface.
9
Top with a second tortilla and cook for two to three minutes, then flip again. If the pan appears dry, lightly oil it to ensure the tortillas turn golden and crispy.
10
Once both sides are golden and crispy, remove from the pan, cut into four portions, and serve immediately.
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