- 600 grams predominately waxy Potatoes
- Salt and freshly ground pepper
- 2 Onions
- 100 grams black pitted Olives
- 4 tablespoons Olive oil
- 1-2 Garlic clove
- 2 medium Eggs
- 100 grams Fresh mozzarella
- 1 bunch fresh flat-leaf Parsley
Peel potatoes, rinse and cut into thin matchsticks. Cook in boiling salted water for 15 minutes. Strain through a sieve and let drain. Peel the onions and chop finely. Coarsely chop the olives.
Heat the olive oil in a large skillet and sweat the onions until soft. Peel the garlic, mince and add to the pan along with the potatoes and olives. Sauté briefly. Season with salt and pepper. Whisk the eggs. Tear the mozzarella into small pieces, sprinkle over the potatoes and then pour the eggs over the potato mixture.
Cover and cook over low heat for about 10 minutes, until the eggs are just set and the mozzarella melted. Rinse the parsley, shake dry and finely chop the leaves. Sprinkle over the tortilla to serve.