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🍽️ Crispy Potato Tortilla

291 kcal · 30 min · 4 servings

Ingredients

• 300 g small, mostly waxy potatoes
• 1 large onion
• 1 yellow bell pepper
• 5 tbsp olive oil
• salt
• pepper (from the mill)
• 6 eggs

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Slice the potatoes into thin rounds.
3. 3. Peel the onion and chop it finely.
4. 4. Wash the bell pepper and remove the inside.
5. 5. Dice the bell pepper into small cubes.
6. 6. Heat 2 tablespoons of oil in a large non-stick pan.
7. 7. Fry the potato slices and onions until soft over medium heat.
8. 8. Stir the mixture frequently while cooking.
9. 9. Let the potatoes cook for about 15 minutes.
10. 10. Add the diced bell pepper.
11. 11. Fry the vegetables for another 2 to 3 minutes.
12. 12. Season the mixture generously with salt and pepper.
13. 13. Remove the pan from the heat.
14. 14. Let the potato and onion mixture cool down.
15. 15. Whisk the eggs in a separate bowl.
16. 16. Mix the whisked eggs with the cooled vegetable mixture.
17. 17. Add another 2 tablespoons of oil to the hot pan.
18. 18. Pour the egg and vegetable mixture into the pan.
19. 19. Let the tortilla set slowly over low heat.
20. 20. Loosen the tortilla from the edge occasionally with a spatula.
21. 21. Shake the pan slightly to prevent sticking.
22. 22. Flip the tortilla once the underside is golden brown.
23. 23. Use a large plate to help flip it.
24. 24. Finish cooking the second side.
25. 25. Add the remaining oil while doing so.
26. 26. Remove the finished tortilla from the pan.
27. 27. Let it cool completely.
28. 28. Cut the tortilla into pieces.
29. 29. Serve as desired with baked bell pepper.

Nutrition per serving

• kcal: 291
• Protein: 12 g · Fett/Fat: 20 g · Carbs: 15 g