Ingredients:
2 large potatoes, peeled and thinly sliced
1 onion, chopped
2 tomatoes, chopped
Salt, to taste
Black pepper, to taste
4 large eggs, beaten
5 cherry tomatoes
200 grams sour cream
150 grams mozzarella cheese, shredded
Instructions:
Prepare the Ingredients:
Preheat your oven to 180°C (350°F).
Peel and slice the potatoes into thin rounds, chop the onion, and dice the tomatoes.
Cook Potatoes and Onions:
In an oven-proof skillet, heat olive oil over medium heat.
Add the sliced potatoes and chopped onion. Cook until tender and lightly golden, stirring occasionally. Season with salt and pepper to taste.
Prepare the Filling:
In a bowl, beat the eggs. Add the diced tomatoes and mix well.
Assemble the Omelette:
Pour the egg and tomato mixture over the cooked potatoes in the skillet.
Arrange the cherry tomatoes on top.
Place the skillet in the preheated oven and bake for about 15-20 minutes, or until the eggs are set.
Finishing:
While the omelette is baking, mix the sour cream with the shredded mozzarella cheese.
Once the omelette is cooked, remove it from the oven and spread the sour cream and cheese mixture evenly on top.
Return the omelette to the oven and bake for an additional 5 minutes, or until the cheese is melted and golden.
Serving:
Remove the omelette from the oven and let it rest for a few minutes before slicing.
Serve hot, accompanied by a green salad or fresh bread.
Enjoy your delicious Spanish Omelette with Tomatoes!