Paprika-Tortilla with feta cheese

Name: Paprika-Tortilla with feta cheese
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Potatoes; 1 package (200 g) smoked diced pancetta (e.g. bacon bits); 1 TABLESPOON Oil; 3 small peppers (e.g. red, green and yellow); 7-10 Tbsp salt, cayenne pepper; 7-10 Tbsp Sweet peppers; 3 eggs, 200 ml milk; 7-10 Tbsp white pepper; 50 g Sheep or feta cheese

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g Potatoes
1 package (200 g) smoked diced pancetta (e.g. bacon bits)
1 TABLESPOON Oil
3 small peppers (e.g. red, green and yellow)
7-10 Tbsp salt, cayenne pepper
7-10 Tbsp Sweet peppers
3 eggs, 200 ml milk
7-10 Tbsp white pepper
50 g Sheep or feta cheese

Directions

1
Peel and wash the potatoes and cut or slice them into thin slices. Leave bacon in a pan until crispy. Put 1 tbsp. bacon aside
2
Add oil to the bacon and heat. Add potatoes and fry for about 15 minutes, turning occasionally
3
In the meantime clean, wash and finely dice the peppers. After 10 minutes of frying time, add the paprika to the potatoes, except for 2 tbsp. Season with salt, cayenne pepper and paprika
4
Whisk eggs and milk. Season with salt and pepper and pour over the potatoes. Then cover and allow to set at low heat for 15-20 minutes
5
Roughly grate the sheep's cheese. Remove the tortilla from the pan. Sprinkle with feta cheese, remaining bacon and paprika. Cut the tortilla into pieces and serve. Serve with tomato salad