Potato and Egg Tortilla with Mozzarella

Ingredients

• Potatoes: 2 medium (about 300 g / 10.5 oz)
• Butter: 1 tbsp (14 g)
• Green Onions: 2-3, chopped
• Eggs: 3 large
• Salt: 1 tsp (5 g)
• Red Pepper Flakes: 1/2 tsp (1.5 g)
• Paprika: 1/2 tsp (1.5 g)
• Mozzarella Cheese: 1 cup (100 g), shredded
• Large Tortilla: 1 (approx. 8 inches / 20 cm in diameter)

Instructions
1. Prepare the Potatoes

Start by peeling the potatoes and dicing them into small, evenly-sized cubes. This ensures that they cook uniformly. In a large non-stick skillet, melt 1 tablespoon of butter over medium heat. The butter adds a rich flavor to the potatoes and helps them achieve a golden, crispy exterior.

Once the butter has melted and is slightly bubbling, add the diced potatoes to the skillet. Spread them out evenly so they cook uniformly. Fry the potatoes for about 10 minutes, stirring occasionally, until they begin to turn golden brown. The goal is to achieve a crispy exterior while ensuring the inside remains soft and tender.
2. Add the Green Onions
When the potatoes are almost done, add the chopped green onions to the skillet. Stir well to combine the onions with the potatoes. The green onions will add a fresh, mildly sweet flavor that complements the richness of the potatoes and eggs.

Continue frying the mixture over medium heat for an additional 5 minutes, or until the potatoes are fully cooked and tender. The onions should be soft and fragrant, melding beautifully with the potatoes.