Potato-Red Pepper Tortilla

Ingredients

• 700 g mostly firm 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. 1.

   Wash potatoes and cook in salted water for 20–25 minutes.

2. 2.

   Meanwhile wash bell peppers, halve them, remove seeds, cut again horizontally into thin strips.

3. 3.

   Peel onion and garlic and finely chop. Wash herbs, shake dry and also chop.

4. 4.

   Whisk eggs with milk and season with salt, pepper and freshly grated nutmeg.

5. 5.

   Drain potatoes, rinse cold, peel and let cool slightly. Then slice into 1/2 cm thick rounds.

6. 6.

   Heat oil in an ovenproof pan. Fry potato slices over high heat for about 5 minutes until golden brown.

7. 7.

   Add onions and garlic and sauté over medium heat until translucent. Then stir in pepper strips and herbs. Pour the egg mixture over and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 35 minutes until golden brown. Serve warm.