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🍽️ Crispy Vegetable Tortilla

301 kcal · 30 min · 4 servings

Ingredients

• 500 g firm-cooking potatoes (cooked)
• 2 bell peppers
• 1 zucchini
• 1 onion
• 2 garlic cloves
• 0.5 tsp thyme
• 2 tbsp olive oil
• salt
• pepper (from the mill)
• 6 eggs
• 200 ml whipping cream
• 1 tbsp potato starch

Instructions

1. 1. Peel the potatoes.
2. 2. Slice the potatoes thinly.
3. 3. Wash the peppers.
4. 4. Halve the peppers.
5. 5. Remove the seeds from the peppers.
6. 6. Dice the peppers finely.
7. 7. Peel the onion.
8. 8. Peel the garlic.
9. 9. Finely dice the onion.
10. 10. Mince the garlic finely.
11. 11. Wash the zucchini.
12. 12. Slice the zucchini thinly.
13. 13. Heat the olive oil in a pan.
14. 14. Fry the potatoes, peppers, onion, and garlic over medium heat.
15. 15. Turn the vegetables occasionally.
16. 16. Cook the vegetables for 5 minutes.
17. 17. Season the vegetables with salt and pepper.
18. 18. Whisk the eggs with the cream and starch.
19. 19. Season the egg mixture with salt and pepper.
20. 20. Pour the egg mixture over the vegetables.
21. 21. Distribute the mixture evenly.
22. 22. Gently shake the pan while doing so.
23. 23. Let the tortilla set over low heat for 10 minutes.
24. 24. Turn the tortilla using a large plate.
25. 25. Slide the tortilla back into the pan.
26. 26. Finish baking the tortilla for another 5 to 10 minutes over low heat.

Nutrition per serving

• kcal: 301
• Protein: 11 g · Fett/Fat: 19 g · Carbs: 21 g