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🍽️ Crispy Potato and Pepper Tortilla

413 kcal · 30 min · 4 servings

Ingredients

• 500 g firm-cooking potatoes
• 1 onion
• 2 red bell peppers
• 100 g feta cheese
• 4 tbsp olive oil
• 6 eggs
• salt
• pepper (from the mill)
• 1 tbsp freshly chopped parsley
• 2 tbsp grated cheese (e.g. Manchego)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Peel the potatoes and slice them thinly.
3. 3. Peel the onion and dice it finely.
4. 4. Wash the peppers, halve them, remove the seeds, and slice them into strips.
5. 5. Crumble the feta cheese into small pieces using your hands.
6. 6. Heat oil in a non-stick pan and fry the potato slices over medium heat for about 10 minutes with the lid on until tender, shaking the pan occasionally.
7. 7. Add the diced onions and pepper strips to the pan and fry everything together for another 3 to 4 minutes.
8. 8. Whisk the eggs in a separate bowl with salt, pepper, and chopped parsley.
9. 9. Stir the feta and Manchego cheese into the egg mixture.
10. 10. Pour the egg mixture over the vegetables in the pan.
11. 11. Let the tortilla cook briefly on the stovetop until the bottom is set.
12. 12. Place the pan in the preheated oven and finish baking the tortilla for about 15 minutes.
13. 13. Cut the finished tortilla into pieces and serve it warm.

Nutrition per serving

• kcal: 413
• Protein: 19 g · Fett/Fat: 26 g · Carbs: 25 g