Potato and fennel fronds tortilla

Tortilla with fennel fronds and potato – so easy and so good. If you make it without fennel, it’s my mum’s basic recipe for tortilla espanola (just add some sliced heirloom tomatoes on top, as well as some freshly chopped garlic).

Fry cubed potatoes golden in olive oil, add as much chopped fennel fronds as you want to get rid of, fry for about 2 minutes. Crack four eggs and whisk them together with a small glass of water, add three finely chopped garlic cloves, salt and pepper. Pour egg mix over potatoes and fennel, fry until barely set, flip and fry briefly on the other side.

Add a touch of good olive oil, and eat hot or at room temperature.

by glesbygdsglitch