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🍽️ Spanish Vegetable Tortilla

331 kcal · 30 min · 4 servings

Ingredients

• 300 g potatoes (cooked, sliced thinly)
• 1 red bell pepper (seeded, diced)
• 1 tomato (diced)
• 1 onion (finely chopped)
• 2 garlic cloves
• 2 tbsp parsley (finely chopped)
• 3 tbsp olive oil
• 100 g peas (frozen)
• 1 tsp thyme
• 8 eggs
• 100 ml milk
• 0.5 tsp curry powder
• 0.5 tsp paprika powder
• salt
• pepper (from the mill)
• nutmeg

Instructions

1. 1. Heat olive oil in a pan.
2. 2. Cut the onions and sweat them in the hot oil.
3. 3. Add the peppers and cook the vegetables for a few minutes.
4. 4. Add the potato slices, pressed garlic, peas, parsley, and thyme to the pan.
5. 5. Sauté the mixture briefly.
6. 6. Season the vegetables with salt to taste.
7. 7. Transfer the entire vegetable mixture to a greased baking dish.
8. 8. Whisk the milk and eggs with the spices in a separate bowl.
9. 9. Pour the egg mixture evenly over the vegetables in the dish.
10. 10. Preheat the oven to 180 degrees Celsius fan-forced.
11. 11. Bake the tortilla for 20 to 25 minutes.
12. 12. Remove the tortilla when the mixture is set and lightly browned.
13. 13. Cut the tortilla into pieces.
14. 14. Serve the dish warm.

Nutrition per serving

• kcal: 331
• Protein: 18 g · Fett/Fat: 19 g · Carbs: 21 g