Paprika-Potato-Tortilla

Name: Paprika-Potato-Tortilla
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 700 g waxy potatoes; 2 red peppers; 5 Eggs (size M); 1 small clove of garlic; 1/2 bunch Thyme; 75 ml low-fat milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Olive oil; 1/2 Head frisée salad; 8 black olives without stone; 1 TABLESPOON White wine vinegar

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

700 g waxy potatoes
2 red peppers
5 Eggs (size M)
1 small clove of garlic
1/2 bunch Thyme
75 ml low-fat milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Olive oil
1/2 Head frisée salad
8 black olives without stone
1 TABLESPOON White wine vinegar

Directions

1
Wash the potatoes thoroughly. Cook in boiling water for about 20 minutes. Drain, quench, peel and let cool off. In the meantime clean and wash the peppers. Cut 1/2 pod into strips and put aside.
2
Finely dice the rest. Separate eggs. Peel garlic and press it through a garlic press. Wash the thyme and dab dry. Put something aside for garnishing. Pluck the remaining leaves from the stalks.
3
Mix egg yolk, milk, garlic and thyme, season with salt and pepper. Dice the potatoes. Fold potatoes and diced peppers into the egg mixture. Beat egg white until stiff and fold in. Heat 1 tablespoon of oil in a pan (26 cm Ø).
4
Add the tortilla mixture, cover and let it simmer at low heat for about 20 minutes. In the meantime, clean, wash and pat dry the salad. Cut olives into rings. Season vinegar with salt and pepper.
5
Whip the oil underneath bit by bit. Mix salad, pepper strips, olives and vinaigrette. Turn out the tortilla onto a plate, cut into pieces and garnish with thyme. Serve with salad.