Preparation
Start by peeling and dicing the potatoes into medium cubes.
Heat the oil in a large skillet and fry the potatoes until half cooked through. Add salt and pepper to taste.
In a separate bowl, beat 6 eggs. Add dried garlic, turmeric, salt, and pepper to taste.
Add the half-cooked potatoes to the bowl with the eggs and mix well. Let the mixture sit for 10 minutes.
Pour the potato and egg mixture into an ovenproof dish. Cover with aluminum foil.
Bake at 180°C (350°F) for 30 minutes.
Meanwhile, prepare the salad with ham, mushrooms, hard cheese, corn, and mayonnaise.
When the tortilla is ready, remove it from the oven, sprinkle with 100 grams of cheese, and return to the oven until the cheese melts.
Serve warm, garnished with chopped green onion and dill.
This dinner is wonderful for tortilla and potato lovers. It has the perfect combination of flavors and textures. I guarantee that once you try it, you’ll want to make it again and again!
