Potato and Onion Tortilla with Spicy Pickled Carrot

Name: Potato and Onion Tortilla with Spicy Pickled Carrots and Grapes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup white vinegar; 1/2 cup water; 2 large carrots, peeled and sliced into 1/4-inch thick pieces; 2 cloves garlic, peeled and thinly sliced; 1/2 white onion, sliced; 1 bay leaf; 8 peppercorns; 1 teaspoon salt; 1/4 cup pickled jalapenos; 2 cups seedless green and red grapes; 1 tablespoon olive oil; 4 potatoes, peeled and diced; 2 onions, diced; 7 eggs; 1/4 cup milk; Salt and freshly ground black pepper

Servings: persons

1 cup white vinegar
1/2 cup water
2 large carrots, peeled and sliced into 1/4-inch thick pieces
2 cloves garlic, peeled and thinly sliced
1/2 white onion, sliced
1 bay leaf
8 peppercorns
1 teaspoon salt
1/4 cup pickled jalapenos
2 cups seedless green and red grapes
1 tablespoon olive oil
4 potatoes, peeled and diced
2 onions, diced
7 eggs
1/4 cup milk
Salt and freshly ground black pepper

1
Bring the vinegar and water to a boil, n a large saucepot over medium-high heat.
2
Add the carrots, garlic, onion, bay leaf, peppercorns, and salt.
3
Reduce the heat to medium and cook for 5 minutes.
4
Add jalapenos and grapes, then reduce the heat to low and simmer for another 5 minutes.
5
Remove from the heat, cover and refrigerate overnight in the pickling liquid.
6
To cook tortilla, preheat the oven to 350 degrees F and heat the oil in a large cast iron skillet over medium-high heat.
7
Add the potatoes and onions and cook, stirring occasionally, until golden brown.
8
Whisk together eggs and milk in a medium bowl and season with salt and pepper, to taste.
9
Pour the egg mixture over browned potatoes and onions.
10
Reduce the heat to medium and cook until tortilla is set around edges, about 3 minutes.
11
Put the skillet in the oven and bake until the tortilla is cooked through and firm to the touch, about 5 minutes.
12
Slice and serve with the pickled grapes and carrots.

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup white vinegar, 1/2 cup water, 2 large carrots, peeled and sliced into 1/4-inch thick pieces, 2 cloves garlic, peeled and thinly sliced, and more.

Yes, Potato and Onion Tortilla with Spicy Pickled Carrots and Grapes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato and Onion Tortilla with Spicy Pickled Carrots and Grapes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions