Spanish Potato Tortilla
The Spanish potato tortilla from Spoonsparrow is a must-try, as we have trimmed the dish to be healthy – still delicious!
Ingredients
- 500 g waxy potatoes
- Salt
- 1 red bell pepper
- 1 onion
- 1 Garlic clove
- 250 g Hokkaido pumpkin flesh
- 100 g ground beef (or sausage)
- 3 tbsp olive oil
- 8 eggs
- 100 ml milk (3.5% fat)
- Pepper
Instructions
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1.
Wash the potatoes and boil them in salted water for about 20 minutes until just tender. Drain, peel, let cool for 10 minutes, then cut into small pieces.
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2.
Meanwhile, halve the bell pepper, remove seeds, wash and cube it. Peel and finely dice the onion and garlic. Wash the pumpkin flesh and cut into 1–2 cm cubes. Slice the ground beef or sausage into thin rounds.
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3.
Heat oil in an oven-safe pan. Sauté the meat slices over medium heat for 2 minutes. Remove them from the pan. In the remaining oil, cook the pumpkin, onion, garlic, potatoes, and bell pepper for about 10 minutes over low heat, stirring occasionally. Add the meat back in.
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4.
Whisk the eggs with milk, season with salt and pepper, pour over the vegetables, and let it set for about 5 minutes on low heat. Transfer the pan to a preheated oven at 200 °C (180 °C fan) or gas level 3 and bake the tortilla for about 20 minutes until golden brown.
