Potato Tortilla
Serves: 4
Preparation time: 15 min (+ 20 min cooking time)
Ingredients:
Potatoes (firm flesh): 600 g
Yellow onion: 1 medium (120 g)
Butter: 20 g
Olive oil: 2 tbsp (30 ml)
Eggs: 6
Heavy cream: 2 tbsp (60 g) Grated Comté (or Emmental) cheese: 120 g
Cooked ham: 2 slices (100 g), cut into strips
Fresh thyme: 4 sprigs
Fine salt: 1 tsp 1 teaspoon (adjust to taste) Black pepper: 1/2 tsp
Nutmeg: 1 pinch (optional)
Preparation (very detailed):
1. **Prepare the potatoes 
**: Peel the potatoes and then slice them into thin rounds (2–3 mm). The more uniform they are, the faster and more evenly they will cook.
2. **Sauté the onion **: Finely chop the onion. Heat 1 tbsp of olive oil in a large non-stick frying pan (24–26 cm) over medium heat. Add the onion and a pinch of salt, then sauté for 3–4 minutes until translucent (without browning).
3. **Brown the potatoes 
**: Add the potato slices, butter, and 1 tbsp of olive oil. Toss to coat well. Cover and cook over medium-low heat for 10–12 minutes, stirring gently every 3–4 minutes, until tender and lightly browned.
4. **Season and flavor **: Add the thyme leaves, pepper, and a pinch of nutmeg. Taste a small slice and adjust the salt. Remove the pan from the heat for 2 minutes to allow the heat to cool (this prevents the eggs from cooking too quickly).
5. **Prepare the egg mixture **: In a large bowl, whisk the eggs with the crème fraîche, 2/3 of the grated cheese, a pinch of salt, and pepper. The mixture should be smooth but not too frothy.
6. **Assemble **: Return the pan to low heat. Arrange the ham strips over the potatoes, then pour in the egg mixture. Gently shake the pan to coat the potatoes evenly. Sprinkle the remaining cheese on top.
7. **Cook gently 
**: Let it set for 6–8 minutes over low heat, being careful not to burn the bottom. Run a spatula around the edges to loosen the potato and check that the center is still slightly wobbly.
8. **Stress-Free Flipping 
**: Place a large plate over the pan, flip the tortilla with a confident motion, then slide it back into the pan. Cook the other side for 3–5 minutes, until golden brown.
9. **Rest and Serve 
**: Let it rest for 5 minutes off the heat to allow the tortilla to settle. Serve in wedges, with a sprig of fresh thyme and a green salad.Recipe Tip 
Slice the potatoes thinly and evenly (using a mandoline) to reduce cooking time and achieve a soft, melty center.Ingredient Swap
Substitute Emmental, Tomme, or even leftover Raclette cheese for the Comté for a more robust flavor.Cooking Tip
Cook over low heat when adding the eggs: too much heat will burn the bottom before the center sets, and the tortilla will break when you flip it.
Suggestions:• Serve with an arugula salad and mustard vinaigrette to balance the richness.
• For a lighter version, replace the cream with 2 tablespoons of milk.
• Storage: 2 days in the refrigerator; reheat in a pan over low heat to restore the crispness.
