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🍽️ Spanish Tortilla with Roasted Pumpkin Seeds

127 kcal · 30 min · 4 servings

Ingredients

• 40 g pumpkin seeds
• 10 g chives (0.5 bunch)
• 50 g Alpine cheese (1 piece)
• 6 eggs
• 3 tbsp milk (1.5% fat)
• salt
• pepper
• nutmeg
• 1 onion
• 1 garlic clove
• 1 red bell pepper
• 5 g butter (1 tsp)

Instructions

1. 1. Place the pumpkin seeds in a dry frying pan.
2. 2. Roast the seeds over medium heat until they smell fragrant.
3. 3. Remove the roasted seeds from the pan and set them aside.
4. 4. Thoroughly wash the chives.
5. 5. Shake the chives dry.
6. 6. Cut the chives into small rings.
7. 7. Grate the cheese finely.
8. 8. Whisk the eggs in a bowl with the milk.
9. 9. Add half of the grated cheese to the egg and milk mixture.
10. 10. Season the mixture with salt, pepper, and freshly grated nutmeg.
11. 11. Fold the roasted pumpkin seeds into the egg mixture.
12. 12. Peel the onion and the garlic.
13. 13. Dice the onion and garlic very finely.
14. 14. Wash the bell pepper.
15. 15. Remove the core of the bell pepper.
16. 16. Cut the bell pepper into thin strips.
17. 17. Heat the butter in an oven-safe frying pan.
18. 18. Sauté the onions, garlic, and pepper strips over medium heat for 3 to 4 minutes.
19. 19. Pour the egg mixture over the vegetables in the pan.
20. 20. Sprinkle the remaining grated cheese over the top.
21. 21. Preheat the oven to 200 °C (180 °C with fan or gas mark 3).
22. 22. Place the pan in the preheated oven.
23. 23. Bake the tortilla for about 15 minutes until set.
24. 24. Remove the tortilla from the pan.
25. 25. Let the tortilla cool down completely.
26. 26. Cut the cooled tortilla into pieces.
27. 27. Serve the tortilla.

Nutrition per serving

• kcal: 127
• Protein: 9 g · Fett/Fat: 9 g · Carbs: 3 g