Servings:
4
Prep time:
15
Cooking time:
40
INGREDIENTS
- - 8 eggs
- - 500 g of potatoes
- - 200 g of peas
- - 4 shallots
- - 1 bunch of chives
- - 1 pepper
- - Extra virgin olive oil
- - Salt
INSTRUCTIONS
- Peel the potatoes, slice and cut it into pieces of about 2 cm wide. Cut the shallots into slices and chop the chives. Finally, remove possibly the stalk of the pepper (or sweet peppers), remove the seeds and chop the flesh coarsely.
- Saute the shallots with 2-3 tablespoons of olive oil for 2 minutes in a pan with a thick bottom, about 26 cm in diameter, then add the potatoes and continue for 5 minutes, turning them often. After this time, add the pepper and, after about three minutes, the peas; moderately salty and continue cooking for 10 minutes.
- Beat the eggs with one to two pinches of salt, add the chives and pour into the pan with the veg-etables, mix well with a wooden spoon, then level the surface, cover with a lid and cook the tortilla over moderate heat for 10 minutes. Now turn it up side down and, always with the lid, bring to cook for other 7-8 minutes. It’s excellent served either hot or at room temperature.
