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Potato tortilla

Category Noodles, rice, potatoes & legumes

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  • 40 minutes
  1. 400 g firm potatoes
  2. 1 onion
  3. 400 ml oil for deep-frying
  4. 5 eggs
  5. salt

1. Peel and cut the potatoes and onion into thin slices.

2. Add oil to the pan, place the pan on the Navigenio and heat on level 6 up to the roasting window, switch to level 2, add the potato and onion slices and deep-fry for about 5 minutes in the vegetable area.

3. Turn the potatoes and onions, dry the inside of the lid with a paper towel and deep-fry again for about 5 minutes in the vegetable area, remove from the pan with a skimmer and drain well. Pour the oil out of the pan.

4. Whisk the eggs in a bowl with a little salt and add it back into the pan with the potato-onion mixture. Place the pot on the Navigenio and heat on level 6 until the turning point is reached, then turn off Navigenio.

5. Place the pan on a heatproof base and place the Navigenio overhead, then bake for approx. 5 minutes only with the residual heat until golden brown.

This recipe has been tested and approved by AMC.

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Cooking method

Baking

Deep-frying

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