Feierabendküche: 30-minute tortilla with corn, tomato and feta cheese. A tasty reward after a busy day.
I know it has been a little quieter for me in the last few weeks, but that had a good reason. We were on summer vacation. 🙂
I know summer vacation in the fall? That's fine. 😉 We caught a child and a cone and traveled across the Zillertal and Lake Garda to Sardinia. It was great. The sun was shining, we had great bathing weather, delicious Italian food. It was perfect.
Now we are back and still arriving. Since I have eaten a lot of pasta in the last few weeks (I mean really very much pasta), now is now pasta break in my kitchen.
Today I have tortilla. The is finished schwuppdiwupp and it will fill several people.
For the tortilla you cook potatoes, cut onions and tomatoes small and fry everything in an oven-safe pan. Add eggs, corn and feta cheese and let everything falter.
It is important that you use an ovenproof form, as the tortilla is baked in the oven.
You can vary the ingredients of the tortilla. Quite classic is a tortilla only with potatoes. But you can put in all your favorite vegetables:
I baked my tortilla with feta or shepherds cheese. That gives the whole thing a nice slightly salty note.
To a tortilla belongs to me also a delicious salad, e.g. Tomato salad or a delicious herb quark. Granted, the quark is not necessarily typical Spanish, but I think it fits perfectly. 🙂
30-minute tortilla with corn and tomatoes
Feierabendküche: 30-minute tortilla with corn, tomato and feta cheese. From just a few ingredients, you can make a delicious dish.
Cooking time:12 minutes
Total time:27 minutes
350 g potatoes
2 Tablespoons olive oil
2 big tomatoes
200 g Corn from the tin, drained
75 g feta
Salt, pepper and sweet paprika powder
Peel the potatoes and cut them into small cubes. Meanwhile boil 1 liter of water in the kettle.
Put the boiling water and potatoes in a saucepan with a little salt and let the potatoes cook for 5 minutes.
Meanwhile, peel and cut the onion into small cubes. Take an ovenproof pan and fry the onion cubes in 2 tablespoons of olive oil (about 4 minutes).
Wash and cut the tomatoes into small cubes and add them to the onion with the corn and boiled potatoes.
Now whisk the 6 eggs with a little salt, pepper and if possible paprika.
Give the egg mass over the vegetables in the pan. Crumbles the feta on top.
Let the tortilla stand on the stove for 6 minutes (I let the tortilla simmer on level 7 of 10).
Preheat the oven to 175 degrees.
Now give the tortilla for 5-6 minutes under the grill in the oven and grilled until the tortilla is stocked.
The tortilla tastes warm or cold.
The tortilla tastes cold or warm. I like to serve home-made herb quark. Mix 200g quark (20%) with 3 tablespoons milk, 2 tablespoons olive oil, salt, pepper and some sugar to taste. If you like, you can add some dried herbs.