- 300g potatoes
- 140g dried tomatoes in olive oil (aka vampire ears)
- 40g pitted black olives
- 5 large eggs
- clove of garlic
- 2 + 1 tablespoons olive oil
- 200g cherry tomatoes
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon sage
- 2 pinches basil
- 1 pinch sugar
start with making the chutney: wash the cherry tomatoes and quarter them. heat the olive oil in a small pan and add the quartered tomatoes, then add the rest of the ingredients. cook over medium heat for 30min then reduce to the lowest setting to keep it warm.
for the tortilla peel the potatoes and cut them into 5mm wide slices and dry them using kitchen tissues. slice the olives. chop the clove of garlic. next heat 2 tablespoons of olive oil in a large pan at a medium heat. add the vampire ears aka dried tomatoes along with the garlic and olives. cook for about 5min. next add the potatoes, stir well to get all potato slices covered with oil. cover the pan and cook at low heat for 20min.
after 20min slightly scramble the eggs in a bowl, season with salt and pepper, add the potatoes and mix with the eggs.
turn the heat of the large pan up to medium, add a tablespoon of olive oil and then add the egg–potato mixture back to the pan. cook — without cover — for 20min. preheat plates in the oven at 60°C.
at the end of the 20min turn the tortilla over and heat at medium heat for a further 5min. then cut into quarters, place two quarters each on one of the preheated plates, add half of the tomato chutney on top.