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🥗 Spanish potato tortilla with green salad

1722 kcal · 30 min · 4 servings

Ingredients

• 600 g firm-boiling potatoes
• salt
• 1 onion
• 1 red bell pepper
• 100 g green beans (frozen)
• 6 eggs
• 6 tbsp whipping cream
• 4 tbsp grated Parmesan
• nutmeg
• salt
• pepper
• 2 sprigs flat-leaf parsley
• 250 g mixed leaf salad
• 200 g sour cream
• 2 tbsp chive rings
• salt
• pepper

Instructions

1. 1. Preheat the oven to 200 degrees Celsius using hot air mode.
2. 2. Peel the potatoes and wash them thoroughly.
3. 3. Slice the potatoes into thin rounds.
4. 4. Peel the onion and chop it finely.
5. 5. Remove the stem base from the bell pepper.
6. 6. Halve the bell pepper and remove the core.
7. 7. Cut the bell pepper into small cubes.
8. 8. Heat half of the olive oil in a frying pan.
9. 9. Fry the potato slices over medium heat for about 15 minutes.
10. 10. Stir the potatoes occasionally while frying.
11. 11. Add the onion, bell pepper, and beans during the last 5 minutes.
12. 12. Season the vegetables with salt and pepper.
13. 13. Whisk the eggs in a separate bowl.
14. 14. Mix the cream into the eggs.
15. 15. Add the Parmesan to the egg mixture.
16. 16. Season the egg mixture with nutmeg, salt, and pepper.
17. 17. Pour the egg mixture over the vegetables in the pan.
18. 18. Place the pan in the preheated oven.
19. 19. Bake the omelette for about 20 minutes until set.
20. 20. Wash the salads thoroughly.
21. 21. Dry the salads well.
22. 22. Remove any tough stems or wilted leaves.
23. 23. Cut the salad into bite-sized pieces.
24. 24. Mix the sour cream with the chives.
25. 25. Season the dressing with salt and pepper.
26. 26. Cut the finished omelette into pieces.
27. 27. Place the omelette pieces on the plates.
28. 28. Add the salad next to the omelette.
29. 29. Drizzle the dressing over the salad.
30. 30. Serve the dish immediately.

Nutrition per serving

• kcal: 1722
• Protein: 79 g · Fett/Fat: 100 g · Carbs: 124 g