Spanish potato mince tortilla

Name: Spanish potato mince tortilla
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g Potatoes; 150 g Mushrooms; 2 stem(s) Sage; 1 Onion; 8 Eggs (Gr. M); 7-10 Tbsp salt, pepper; 4-5 Tbsp Olive oil; 300 g mixed mince; 1 TEASPOON Tomato paste; 50 g pitted green olives

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g Potatoes
150 g Mushrooms
2 stem(s) Sage
1 Onion
8 Eggs (Gr. M)
7-10 Tbsp salt, pepper
4-5 Tbsp Olive oil
300 g mixed mince
1 TEASPOON Tomato paste
50 g pitted green olives

Directions

1
Cover the potatoes with their skins and boil them in water for 15-18 minutes. Drain, rinse and peel. Leave to cool a little.
2
Clean the mushrooms, possibly wash and halve them. Wash sage, dab dry, chop leaves. Peel onion, cut into strips. Whisk eggs, season with salt and pepper.
3
Heat 2 tablespoons of oil in a large coated pan with a lid. Fry the minced meat in it until crumbly and take it out. Fry the mushrooms and sage in the hot frying fat. Take out, mix with minced meat and tomato paste.
4
Season with salt and pepper.
5
Dice the potatoes. Heat 2-3 tablespoons of oil in the frying fat. Brown the potatoes in it. Fry onion briefly. Season with salt and pepper. Spread olives and chopping mix on top. Pour eggs over it. Cover and let it simmer at low heat for 20-25 minutes.