Spanish Tortilla Filled With Reblochon Cheese

Name: Spanish Tortilla Filled With Reblochon Cheese
Cook time: 25 min
Yield: 4
Ingredients: Patatas de Sanlúcar; 6.00 ud huevos; 125.00 g chalotas; PDO Vallée des Baux-de-Provence Olive Oil; 80.00 g Reblochon; Sal

By Tersa Marín , Blogger

A twist on the classic Spanish tortilla featuring melted Reblochon cheese. A dish to melt even the most hardened palates!

Melting cheese

Easy

For kids

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Ingredients For

Potatoes from Sanlúcar
eggs x 6
shallots 125 g
Oil & oilseeds

PDO Vallée des Baux-de-Provence Olive Oil

•See the article
Reblochon 80 g
Salt

Where to find

Peel and cut the potatoes into thin, irregularly shaped slices. Heat a frying pan with a generous amount of extra virgin olive oil and fry the potatoes.

Skin and chop the shallots, then slowly brown them in a frying pan with a little extra virgin olive oil and salt.

Beat the 6 eggs in a bowl and mix in the fried potatoes and sautéed shallots. Mix well and add salt.

Heat a non-stick frying pan with a little extra virgin olive oil. Pour in half the tortilla mixture and let brown over medium heat for about 2 minutes. Top with the Reblochon cheese, cut into ¼-inch (1/2 cm) slices. Pour in the rest of the tortilla mixture and let it begin to set, for one minute more. Then use a plate to flip it over in the pan. Let it finish cooking for 1 minute more, until fully set. Serve immediately.