Preparation time: 30 minutes
Cooking time: 20 minutes
Difficulty: easy
Servings: for 2-3 people

INGREDIENTS

For the tortilla:

• Yellow potatoes, 250 g;
• White onions, 100 g;
• Eggs, 4;
• Extra virgin olive oil, 70 ml;
• Salt, to taste;
• Pepper, to taste.

• Goat blue cheese, 100-150 g;
• Delicius Cantabrian Anchovies, 28 g;
• Turmeric bread, to taste → to be sliced ​​fairly thinly with compact crumb, not too airy
• Basil or marjoram, to taste.

Tips:

• You can replace the goat blue cheese with cow blue cheese or gorgonzola.
• You can use durum wheat bread instead of turmeric bread.

PREPARATION

Slice the onion into thin slices and set aside.

Cut the potatoes into small cubes about 1 cm in size and sauté in a pan with plenty of oil and a pinch of salt. Cook for 2-3 minutes with a lid, then add the onions. Cook for 15-20 minutes with a lid over medium-low heat. If the tortilla becomes too dry and tends to stick, you can add 1 or 2 tablespoons of water and continue cooking. Once the potatoes are soft enough, drain any excess cooking liquid and set aside outside the pan.

Meanwhile, beat the eggs with a hand whisk and a pinch of salt and pepper.

Add the beaten eggs to the now lukewarm potatoes and mix. Pour the egg mixture into an oiled 18-20 cm pan.

Cook for about 10 minutes with a lid, then flip the tortilla onto the other side using a plate and cook for another 10 minutes until golden brown on both sides.

Slice the bread thinly and lightly toast on a hot griddle or in the oven.

Cut the tortilla into cubes and place them on top of the bread slices (one piece of tortilla for each slice of bread). Then add a dollop of goat blue cheese and a Cantabrian Anchovy.

Decorate with anchovy preservation oil and basil.

Anchovies
Tapas
Cantabrian Sea
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