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🍽️ Crispy Potato Tortilla

492 kcal · 30 min · 4 servings

Ingredients

• 700 g mostly waxy potatoes
• salt
• 2 green bell peppers
• 1 vegetable onion
• 2 garlic cloves
• 7 eggs
• 100 ml heavy cream
• 100 ml milk
• 60 g freshly grated parmesan
• pepper (from the mill)
• nutmeg (freshly grated)
• 2 tbsp olive oil

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Boil the potatoes in salted boiling water for 20 to 25 minutes.
3. 3. Drain the potatoes and rinse them with cold water to cool them down quickly.
4. 4. Peel the cooled potatoes.
5. 5. Let the peeled potatoes cool down completely.
6. 6. Preheat the oven to 180 degrees Celsius with top and bottom heat.
7. 7. Wash the bell peppers.
8. 8. Halve the bell peppers and remove the seeds and core.
9. 9. Halve the pepper halves again horizontally.
10. 10. Cut the peppers into bite-sized pieces.
11. 11. Peel the onion and the garlic.
12. 12. Finely chop the onion and the garlic.
13. 13. Whisk the eggs in a bowl.
14. 14. Mix the eggs with the cream.
15. 15. Add the milk to the egg and cream mixture.
16. 16. Stir the cheese into the egg mixture.
17. 17. Season the egg mixture with salt.
18. 18. Season the egg mixture with pepper.
19. 19. Season the egg mixture with nutmeg.
20. 20. Slice the potatoes into 0.5 cm thick slices.
21. 21. Heat oil in a hot pan.
22. 22. Fry the potato slices until golden brown, turning them frequently.
23. 23. Add the diced onion and garlic to the pan.
24. 24. Sauté the onion and garlic briefly.
25. 25. Mix the pepper pieces with the potato and onion mixture.
26. 26. Spread the egg cream mixture evenly over the contents of the pan.
27. 27. Ensure that the egg mixture covers as much of the filling as possible.
28. 28. Place the pan in the preheated oven.
29. 29. Bake the tortilla for approx. 30 minutes.

Nutrition per serving

• kcal: 492
• Protein: 23 g · Fett/Fat: 28 g · Carbs: 37 g