← All recipes

🍽️ Crispy Potato and Pepper Tortilla

356 kcal · 30 min · 4 servings

Ingredients

• 700 g mostly waxy potatoes
• salt
• 2 red bell peppers
• 1 vegetable onion
• 2 garlic cloves
• 50 g mixed herbs (2.5 bunch; 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 the potatoes thoroughly.
2. 2. Place the potatoes in salted water.
3. 3. Cook the potatoes until tender, which takes 20 to 25 minutes.
4. 4. Wash the bell peppers in the meantime.
5. 5. Halve the bell peppers and remove the seeds and core.
6. 6. Halve the pepper halves horizontally again.
7. 7. Cut the peppers into thin strips.
8. 8. Peel the onion and the garlic.
9. 9. Finely chop the onion and the garlic.
10. 10. Wash the herbs.
11. 11. Shake the herbs dry.
12. 12. Finely chop the herbs as well.
13. 13. Whisk the eggs with the milk.
14. 14. Season the egg mixture with salt.
15. 15. Season the egg mixture with pepper.
16. 16. Grate fresh nutmeg and add it to the egg mixture.
17. 17. Drain the cooked potatoes.
18. 18. Rinse the potatoes with cold water to stop the cooking process.
19. 19. Peel the cooled potatoes.
20. 20. Let the potatoes cool down slightly.
21. 21. Slice the potatoes into 1/2 cm thick rounds.
22. 22. Heat oil in an oven-safe pan.
23. 23. Fry the potato slices until golden brown over high heat.
24. 24. This should take about 5 minutes.
25. 25. Add the onions and garlic to the pan.
26. 26. Sauté the vegetables until translucent over medium heat.
27. 27. Stir in the pepper strips.
28. 28. Stir in the chopped herbs.
29. 29. Distribute the egg mixture evenly over the vegetables.
30. 30. Preheat the oven to 180 °C (convection 160 °C or gas mark 2–3).
31. 31. Bake the tortilla in the preheated oven until golden brown.
32. 32. This should take about 35 minutes.
33. 33. Serve the potato and pepper tortilla warm.

Nutrition per serving

• kcal: 356
• Protein: 18 g · Fett/Fat: 15 g · Carbs: 37 g