Spicy Spanish Tortilla

A golden omelet tortilla with a crispy crust, generously seasoned with curry and hot pepper. Potatoes, tomatoes, and cilantro make this dish hearty and aromatic — perfect for dinner or a late breakfast.

Ingredients

• 1 tbsp Sunflower oil
• 1 pcs Onion
• 1 pcs Red hot pepper
• 2 tsp Curry powder
• 300 g Cherry tomatoes
• 500 g Potato
• 1 bunch Fresh cilantro
• 8 pcs Chicken egg

Instructions

1. Cut the potatoes into medium-sized cubes. Finely chop the onion and half of the hot pepper. Leave the tomatoes whole or cut them in half.
2. Heat the oil in a large skillet over medium heat. Add the onion and half of the pepper, fry for 5 minutes until softened.
3. Add the curry powder, fry for another 1 minute, then add the potatoes, tomatoes, and cilantro stems. Cover the skillet with a lid and cook over medium heat for 12–15 minutes until the potatoes are tender.
4. In a bowl, beat the eggs well with salt and pepper to taste. Pour them evenly over the vegetables without stirring. Leave to cook on low heat for 8–10 minutes until almost fully set.
5. Turn on the broiler. Place the skillet under the broiler for 1–2 minutes until the top is golden brown and fully set. Sprinkle with fresh cilantro leaves and the remaining half of the pepper, thinly sliced. Cut the tortilla into wedges and serve with green salad.