Catalan tortilla

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly, cover and cook in plenty of boiling water for about 20 minutes. Rinse potatoes under cold water, drain and peel. Cool potatoes for about 3 hours and let them rest

2. 2

   Clean, wash and cut the peppers into small cubes. Peel onions and garlic. Finely dice onion, press garlic through a garlic press. Cut potatoes into slices

3. 3

   Heat 1 tablespoon of oil in a coated frying pan (24 cm Ø), sauté the bell pepper, onion and garlic for approx. 5 minutes. Season with salt and pepper and remove. Put 4 tablespoons of oil into the hot pan and fry the potatoes for about 5 minutes, turning them over. Season with salt and pepper and fold in the paprika-onion mixture

4. 4

   Whisk eggs, milk, cheese, approx. 1/2 teaspoon salt and a little pepper. Pour egg and cheese milk over the potato and pepper mixture. Cover and let it simmer for 10-15 minutes at low heat. Slide the tortilla onto a flat, large pot lid or plate. Place the tortilla back into the pan with the browned side up and

5. 5

   Wash the parsley, shake dry and cut the leaves into strips. Arrange the tortilla on a large plate and cut into cake pieces. Sprinkle with parsley. Serrano ham, olives and salad taste good with it

6. 6

   waiting time approx. 3 hours

Nutrition Facts

KCAL
440 kcal

CARBS
33 g

FATS
26 g

PROTEINS
19 g