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Tortilla Espanola finger food Recipe

Tortilla Espanola finger food

Recipe Ingredients for Tortilla Espanola finger food

500 grams Potatoes, waxy variety
some Salt
6 St Eggs
some Salt
some Pepper, white, broken
some Tabasco
1 pc Garlic
some Cocktail tomatoes
some Olive oil

Tortilla Espanola finger food Recipe Directions

Cook the potatoes with plenty of salt, leave to cool overnight, then peel and cut into slices.

Clove of garlic very finely, mix with the oil and spread it out so that a suitable baking dish.

Layers of the potatoes in the form. The eggs thoroughly devious and season with salt, pepper and Tabasco very spicy.

Pour the egg mixture over the potatoes and the form of knocking a few times on the work surface and fill any voids.

Hammered in the oven at 200 ┬░ C. Bake for about 25 minutes until the egg is. Cool in the shape it fall, and cut into small diamonds, squares or Tortenst├╝ckchen. On each piece of a whole or halved cherry tomato picking.


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