Spanish Tortilla with Potatoes, Tomatoes, and Bell Peppers

Ingredients

• 600 g waxy potatoes
• 1 onion
• 1 red bell pepper
• 1 yellow bell pepper
• 4 tomatoes
• 4 tbsp olive oil
• 6 Eggs
• 0.5 bunch Parsley
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Peel the potatoes and onions. Slice the potatoes into very thin rounds and dice the onions. Halve the bell peppers, remove seeds, wash, and dice them.

2. 2.

   Heat the olive oil in a large skillet and fry the potato slices on both sides over medium heat for about 10 minutes. Add onions and bell peppers, sauté together, and season with salt and pepper.

3. 3.

   Wash the tomatoes, slice them, and layer onto the potatoes. Wash the parsley, shake dry, finely chop the leaves. Beat the eggs, mix in salt, pepper, and parsley, then pour over the tortilla.

4. 4.

   Bake the Spanish tortilla in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 15–20 minutes until cooked through. Transfer to a plate and serve.