Mexican tortilla

Name: Mexican tortilla
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 800 g Potatoes; 300 g colourful peppers; 1 Garlic clove; 1 TEASPOON Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp ground chili; 4 Eggs; 100 ml Milk; 1 Stiel glatte Petersilie; 7-10 Tbsp chili pepper; 7-10 Tbsp Oil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 4

800 g Potatoes
300 g colourful peppers
1 Garlic clove
1 TEASPOON Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp ground chili
4 Eggs
100 ml Milk
1 Stiel glatte Petersilie
7-10 Tbsp chili pepper
7-10 Tbsp Oil

Directions

1
Wash the potatoes and cook for 20 minutes. In the meantime clean, wash and cut the peppers into rings. Peel garlic and press it through a garlic press. Heat the oil. Fry garlic and peppers in it. Season with salt, pepper and chilli powder. Drain on kitchen paper.
2
Whisk eggs and milk. Also season with salt and pepper. Rinse potatoes cold, peel and slice. Fill the potatoes and peppers in flakes in a pan (22 centimetres diameter) coated with oil. Pour egg milk over them and let them simmer in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for 25 to 30 minutes. Wash the parsley, cut into strips and sprinkle on the tortilla just before serving. Serve garnished with chilli pepper