Corn tortilla with cabbage lettuce

Name: corn tortilla with cabbage lettuce
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Spanish
Ingredients: 3 el oil; 1 bag potato slices natural (450 g); 2 onions in half rings; 6 Eggs; 1 tin can crispy corn granules (300 g), drained; 4 el mayonnaise; 1 crop lettuce leaves torn; 4 tomatoes in parts

A tasty Spanish recipe. The vegetarian main course contains the following ingredients: oil, potato slices (natural (450 g)), onions (in half rings), eggs, crispy corn kernels ((300 g), drained), mayonnaise, lettuce (leaves torn) and tomatoes (in parts).

Ingredients

Directions

Heat the oil in a deep frying pan and fry the potato slices and onion on low heat 3 min.
Beat the eggs in a bowl with salt and pepper to taste.
Using a skimmer, remove the potato slices and the onions from the frying pan with the eggs.
Add the corn grains and stir well.
Pour the mixture back into the frying pan and fry the tortilla on low heat for 12 minutes, until the top has almost solidified.
Shake loose in the pan, turn over with a lid and bake the other side in 3 min.
Golden brown.
Stir in the mayonnaise with 2 tbsp water and season with salt and pepper.
Mix the lettuce with the tomatoes and add the mayonnaise.
Cut the tortilla into dots and serve with the lettuce..