A quick, hearty tortilla with thin slices of potato, juicy tomatoes, and molten cheese cooks in one skillet. Tender eggs bind the layers together, while a simple tortilla flip keeps the shape neat and gives the crust a beautiful golden finish.
Ingredients
- Potatoes — 2 medium
- Tomato — 1 large
- Chicken eggs — 3
- Hard cheese — 80 g (2.8 oz)
- Wheat tortilla or thin lavash — 1 piece (22–25 cm / 9–10 in diameter)
- Vegetable oil — 1.5 tbsp
- Salt — 0.5 tsp
- Ground black pepper — 0.25 tsp
- Sweet paprika — 0.5 tsp (optional)
Step-by-Step Recipe
- Prepare the ingredients: slice the potatoes and tomato into thin rounds. Beat the eggs with salt and spices.
- Heat the oil in a skillet over medium heat. Arrange the potatoes in a single layer and fry until golden on both sides, 8–10 minutes.
- Lay the tomato slices over the potatoes and season lightly with salt. Pour in the beaten eggs, spreading them evenly over the surface. Reduce the heat to medium-low and cook for 2–3 minutes, until the eggs begin to set around the edges.
- Cover with the tortilla (or a sheet of thin lavash), press down lightly with a spatula, and cook for 1 more minute.
- Carefully flip the tortilla: cover the skillet with a plate, invert it, then slide the tortilla back into the skillet with the flatbread side down.
- Sprinkle the top with grated cheese and cook for 2–3 minutes, until melted and lightly browned. Remove from the heat.
- Fold the tortilla in half or cut it into wedges. Serve hot.
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Tips and Variations
- Slice thickness: keep the potato rounds 3–4 mm thick so they cook quickly and evenly.
- A nonstick skillet, 22–24 cm (9–9.5 in) wide, helps keep the shape intact and prevents sticking.
- For a clean flip, use a flat plate slightly larger than the skillet diameter.
- Swaps: use thin lavash instead of tortilla; any good melting cheese will work well.
- Add-ins: herbs, sliced olives, sautéed onion, ham, or bacon will make the flavor richer.
- Heat: add a pinch of chili flakes or smoked paprika for a little bite.
Nutritional Value
| Serving | 1 of 2 |
| Calories | ≈ 530 kcal |
| Protein | ≈ 25 g |
| Fat | ≈ 25 g |
| Carbohydrates | ≈ 45 g |
FAQ
Can I replace the tortilla with lavash?
Yes, use thin lavash of the same diameter. It also helps you flip the tortilla easily and turns crisp at the edges.
How do I flip the tortilla so it doesn’t fall apart?
Cover the skillet with a flat plate, press it firmly in place, and turn it over in one motion. Then slide the tortilla back into the skillet.
Which spices go best with this tortilla?
The classic combination is salt, black pepper, and paprika. Garlic powder, oregano, thyme, or smoked paprika also work well.