Spanish Potato Tortilla on Toasted Garlic Bbread
Ingredients
- Ingredients
- 500 grams cooked potatoes
- 1 Tbsp lemon juice
- 4 eggs
- salt
- cayenne pepper
- Nutmeg
- butter (for the mold)
- Garlic butter
- 8 slices Spanish white bread
- fresh marjoram (or thyme for garnish)
Preparation steps
Peel and thinly slice the potatoes. Butter a small springform pan and line it with the potato slices.
Separate the eggs. In a bowl, beat the egg whites to soft peaks. In a separate bowl, whisk the yolks with the lemon juice and season with nutmeg, salt and pepper. Gently fold the egg whites into the yolk mixture. , stir in the egg whites. Pour the egg mixture over the potatoes and gently shake the pan so the eggs cover the potatoes and fill in any holes.
Preheat the oven to 130°Ç (approximately 265°F). Bake the potatoes until set and lightly browned, 50-55 minutes. (Timing may vary). Toast the bread slices and brush with garlic butter. To serve, remove the ring from the springform and cut the tortilla into wedges. Top each slice of bread with a tortilla wedge and garnish with fresh marjoram.
