Spanish potatoe tortilla

Preheat the oven to 200 ° C. Clean the potatoes well under running water, pat dry and cut into slices.

Heat almost all olive oil in a large frying pan and divide the onion rings and the slices of potato into them. Bake them al dente in 4-6 minutes al dente. Let them cool slightly.

In the meantime, whisk together the eggs with paprika, some salt and pepper, parsley and oregano. Put the potato mixture through and do everything in the baking tin.

Smooth the top and spread the slices of tomato and goat cheese over it. Drop a little olive oil over it.

Fry the tortilla in the oven for 25 minutes until golden brown and done.

Allow the tortilla to cool down and store in the refrigerator until use.

Just before departure: Cut the tortilla into a number of pieces. Pack each piece tightly in plastic wrap and take it in a lunch box.