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🍽️ German-style Spanish Potato Pan

449 kcal · 30 min · 4 servings

Ingredients

• 500 g firm-cooking potatoes
• salt
• 1 green bell pepper
• 1 onion
• 1 clove of garlic
• 250 g Hokkaido pumpkin flesh
• 100 g minced beef sausage
• 3 tbsp olive oil
• 8 eggs
• 100 ml milk (3.5% fat)
• pepper

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Boil them in salted water for about 20 minutes.
3. 3. They should be almost, but not completely, soft.
4. 4. Drain the water.
5. 5. Peel the potatoes.
6. 6. Let them cool for ten minutes.
7. 7. Then cut them into small pieces.
8. 8. Cut the bell pepper in half lengthwise.
9. 9. Remove the seeds.
10. 10. Wash the pepper halves.
11. 11. Cut the bell pepper into small cubes.
12. 12. Peel the onion.
13. 13. Peel the garlic.
14. 14. Chop the onion and garlic finely.
15. 15. Wash the pumpkin flesh.
16. 16. Cut the pumpkin into 1 to 2 centimeter pieces.
17. 17. Slice the mettwurst.
18. 18. Heat the oil in an oven-safe pan.
19. 19. Sauté the sausage slices over medium heat for 2 minutes.
20. 20. Remove the sausage from the pan.
21. 21. Fry the pumpkin, onion, garlic, potatoes, and bell pepper in the remaining oil.
22. 22. Turn the heat to low for this.
23. 23. Cook the ingredients for about 10 minutes.
24. 24. Turn them frequently while doing so.
25. 25. Add the sausage back to the pan.
26. 26. Whisk the eggs with the milk.
27. 27. Season the egg mixture with salt and pepper.
28. 28. Pour the egg mixture over the vegetables.
29. 29. Let the tortilla set for about 5 minutes over low heat.
30. 30. It should become firm.
31. 31. Place the pan in the preheated oven at 200 degrees Celsius (convection 180 degrees Celsius; gas: setting 3).
32. 32. Bake the potato tortilla for about 20 minutes until golden brown.

Nutrition per serving

• kcal: 449
• Protein: 23 g · Fett/Fat: 27 g · Carbs: 28 g