Spanish Vegetable Tortilla

Ingredients

• 300 g potatoes (cooked, sliced thin)
• 1 red bell pepper (seeded, diced)
• 1 tomato (diced)
• 1 onion (finely chopped)
• 2 Garlic cloves
• 2 tbsp parsley (finely chopped)
• 3 tbsp olive oil
• 100 g peas (frozen)
• 1 tsp thyme
• 8 eggs
• 100 ml milk
• 0.5 tsp Curry Powder
• 0.5 tsp paprika powder
• Salt
• Pepper (freshly ground)
• nutmeg

Instructions

1. 1.

   Sauté onions in hot olive oil, add bell pepper and cook for a few minutes. Add potato slices, pressed garlic, peas, parsley, and thyme; sauté briefly, season with salt, then transfer to a greased baking dish.

2. 2.

   Whisk milk and eggs with the spices and pour over the vegetable mixture.

3. 3.

   Bake in a preheated oven at 180°C (fan) for about 20-25 minutes until set and lightly browned.

4. 4.

   Remove, cut into pieces, and serve.