Oven-baked potato tortilla

stuffed with mozzarella and served with a diabla sauce

This simple version of the traditional Spanish omelette has been adjusted to be baked in the oven and can be enjoyed with a fresh salad dressed with an agave-balsamic vinaigrette.

Gluten-free

Preparation time:

40 min.

Difficulty level:

Easy

Allergens:

milk, egg

Utensils:

Cake mould

Ingredients

Potato

Onion

Red pepper

Garlic

Sriracha sauce

Egg

Mozzarella

Arugula

Tomato

Carrot

Cooked corn

Agave balsamic vinaigrette

Aioli

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3423
818
48
10
82
19
11
23
313
476

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Preheat the oven to 200 degrees.

Wash the vegetables. Peel the potatoes and cut them into cubes of maximum 1cm on each side. Place them in a pot, cover them with water (to the height of the potatoes) and bring the water to a boil. Once it boils, cook the potatoes for approx. 12 minutes until tender. Drain the water and set aside.

Peel and chop the onion and garlic. Chop the pepper. Heat 1 tablespoon of oil in a frying pan and sauté the vegetables until they're very tender. Season to taste. Grate the mozzarella.

Crack the eggs in a bowl, add 2 pinches of salt and stir it with a whisk until they start to foam and increase in volume.

Wet a piece of parchment paper under tap water, while pressing it with your hands to form a small ball. Turn off the tap and drain the water from the paper well. Open it and cover the inside of the cake mould (20cm diameter) with it. Grease the inside with 2 tablespoons of oil. Add the potatoes and sautéed vegetables to the bowl with the eggs and mix it well. Season to taste. Pour half of the mixture into the mould, add the cheese as a 'filling' and cover it with the rest of the mixture. Bake in the oven for 10 minutes or if you prefer a well-cooked tortilla, bake it for 12-15 minutes.

For the salad: cut the tomato into wedges. Peel and grate the carrot. Mix the vegetables in a bowl together with the corn and arugula. Add the agave-balsamic vinaigrette. For the diabla sauce: mix the aioli with the sriracha.