1 unit for 8 people
- 280 grams of Tika Native potatoes (1.5 to 2 packages)
- 7 eggs (vegan option: 60g chickpea flour mixed with 40g cornstarch and then 250ml water)
- 1 tomato washed with skin and diced without juice
- 1 unit of white onion finely diced
- Olive oil
- 2 tablespoons butter (vegan butter or more oil)
- Sea salt
- Green leaves to decorate
Sauté the onion in a pan with a little oil until it is golden brown, set aside.
In a bowl and with a spoon, mix 5 complete eggs with two yolks (mixture of chickpea flour, cornstarch and water in a vegan recipe). Add the tomatoes, the onion, the Tika chips and mix well and season. Separately, beat the two remaining egg whites to snow and add to the previous mixture (this step is not carried out in the case of a vegan option).
Heat a frying pan about 23 centimeters in diameter with 1 tablespoon of butter (or vegan butter) plus two tablespoons of oil. Add the tortilla mixture and cook over medium heat for about 5 minutes or until when the edges of the tortilla are released they look cooked and semi-golden.
Meanwhile, heat another pan of the same diameter with a tablespoon of butter (or butter for vegans) and two tablespoons of oil.
Once the tortilla is done on one side, very carefully flip onto the other hot skillet and cook for another two minutes. The idea is not to overcook it so that the center feels very wet, with an ultra-moist consistency and thus, when it is cut, its delicious juices drip. If you prefer more cooked leave about 5 minutes for once flipped...
Take out and serve on a table decorated with green leaves
*Note: A little cheese or chopped bacon could be added to this tortilla for more flavor. For the vegan option, you could add a little grated vegan cheese, or a little grated zucchini with a sliced roasted eggplant.
Recipe Chef Jesús Gutiérrez