🍽️ Crispy Potato and Tomato Tortilla

Name: Crispy Potato and Tomato Tortilla
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g firm-cooking potatoes; 1 onion; bell peppers (1 red & 1 yellow each); 2 meat tomatoes; 4 tbsp olive oil; 4 eggs; 0.5 bunch parsley; salt; pepper

485 kcal · 30 min · 4 servings

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Ingredients

400 g firm-cooking potatoes
1 onion
bell peppers (1 red & 1 yellow each)
2 meat tomatoes
4 tbsp olive oil
4 eggs
0.5 bunch parsley
salt
pepper

Instructions

1. Peel the potatoes and the onions.
2. Slice the potatoes into very thin rounds.
3. Finely dice the onions.
4. Halve the bell pepper and remove the core.
5. Wash the bell pepper and dice it.
6. Heat the olive oil in a large frying pan.
7. Fry the potato slices for 10 minutes on both sides over medium heat.
8. Add the onions and the bell pepper to the pan.
9. Sauté the vegetables together.
10. Season everything with salt and freshly ground pepper.
11. Wash the tomatoes.
12. Slice the tomatoes.
13. Place the tomato slices on top of the potatoes.
14. Finely chop the parsley.
15. Whisk the eggs in a bowl.
16. Mix the eggs with salt, pepper, and the parsley.
17. Pour the egg mixture over the vegetables in the pan.
18. Preheat the oven to 180 degrees Celsius.
19. Bake the tortilla in the oven for 15 minutes until golden yellow.

Nutrition per serving

kcal: 485
Protein: 14 g · Fett/Fat: 33 g · Carbs: 39 g