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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 12 | small (1-3/4" to 2-1/2" dia.) | Red, blue, and gold fingerling potatoes, sliced | 4 | large | eggs, beaten | 6 | tablespoons | olive oil, extra virgin | 1 | small | sliced very thinly | 1 | teaspoon | salt | 2 | medium whole (2-3/5" dia) | Tomatoes | 2 | tablespoons | olive oil, extra virgin | 1 | teaspoon | sugar (pinch) | 1 | dash | salt, to tast | 1 | clove | garlic minced | 4 | ounces | Prosciutto | 4 | slices (1 oz) | manchego | 1/4 | slice, medium | french baguette loaf |
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Steps
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Sequence
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Step
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| | 1 | Slice potatoes and onion. heat up 6 tbsp of olive oil in a cast iron pan. fry potatoes until cooked and lightly crispy add salt. Add beaten eggs to pan let cook on low medium about 7-10 min. Get large plate and flip tortilla into plate, cooked side will face up. put tortilla back in pan. cook another 7-10 min. put in clean plate and slice into 8 slices like a pie. | | 2 | Cut tomatoes in halves. Use a cheese grater and grate tomatoes. add oil diced garlic, sugar, and salt. mix together and put aside. | | 3 | Cut baguette into quarters slice open and remove most of the bread inside. slather tomatoe sauce on bottom of baguette. place slices of tortilla de patata on sauce. Top with prociutto and cheese. Enjoy |
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