Potato-Paprika Tortilla

Name: Potato-Paprika Tortilla
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Europe, Spanish
Ingredients: 700 g mostly waxy potatoes; Salt; 2 red bell peppers; 1 vegetable onion; 2 Garlic cloves; 50 g mixed herbs (2.5 bunches; e.g., parsley, marjoram, thyme, rosemary, basil); 6 Eggs; 300 ml milk (1.5% fat); Pepper; nutmeg; 2 tbsp olive oil

Prep: 15min

| Servings: 4 | Cook: 55min

This lunch tastes great for the whole family: Try the delicious potato-paprika tortilla from Spoonsparrow!

Ingredients

700 g mostly waxy potatoes
Salt
2 red bell peppers
1 vegetable onion
2 Garlic cloves
50 g mixed herbs (2.5 bunches; e.g., parsley, marjoram, thyme, rosemary, basil)
6 Eggs
300 ml milk (1.5% fat)
Pepper
nutmeg
2 tbsp olive oil

Instructions

1.
Wash potatoes and cook in salted water for 20–25 minutes.
2.
Meanwhile wash bell peppers, halve them, remove seeds, cut each half again horizontally into thin strips.
3.
Peel onion and garlic and finely chop. Wash herbs, shake dry and also chop.
4.
Whisk eggs with milk and season with salt, pepper and freshly grated nutmeg.
5.
Drain potatoes, rinse in cold water, peel and let cool slightly. Then slice into ½ cm thick rounds.
6.
Heat oil in an ovenproof skillet. Fry potato slices over high heat for about 5 minutes until golden brown.
7.
Add onions and garlic and sauté over medium heat until translucent. Then stir in pepper strips and herbs. Pour the egg mixture over the top and bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 35 minutes until golden brown. Serve the potato-paprika tortilla warm.