Paprika-Kartoffel-Tortilla

Ingredients

• 700 g starchy potatoes
• Salt
• 1 red bell pepper
• 2 Tomatoes
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• Pepper
• 8 eggs
• 4 tbsp milk (1.5% fat)
• 2 sprigs thyme
• 20 g Parmesan (1 piece)

Instructions

1. 1.

   Wash potatoes and cook in boiling salted water for about 20 minutes.

2. 2.

   Meanwhile wash, peel, and slice the bell pepper into strips; wash tomatoes and cut into wedges; peel and finely chop onion and garlic.

3. 3.

   Drain potatoes, let them steam dry, peel, and cut into bite-sized pieces.

4. 4.

   Heat olive oil in an ovenproof skillet. Sauté potato cubes with occasional stirring over medium heat for about 5 minutes. Add bell pepper, onion, and garlic, season with salt and pepper, and cook for another 2 minutes. Gently fold in tomato wedges.

5. 5.

   Whisk eggs and milk together, season with salt and pepper, and pour into the skillet. Spread evenly by gently turning and tilting the pan, then let set for 2 minutes. Bake in a preheated oven at 180 °C (or 160 °C fan) for about 15 minutes.

6. 6.

   Meanwhile wash thyme, shake dry, pluck leaves. Grate parmesan. Sprinkle both over the tortilla before serving.