Paprika tortilla with Manchego

Name: Paprika tortilla with Manchego
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g waxy potatoes; 2 (approx. 400 g) red peppers; 1 Onion; 1 Garlic clove; 50 g Manchego cheese; 5 TABLESPOONS Olive oil; 7-10 Tbsp salt and pepper; 5 Eggs (Gr. M); 100 ml Milk; 2-3 stem(s) flat leaf parsley

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g waxy potatoes
2 (approx. 400 g) red peppers
1 Onion
1 Garlic clove
50 g Manchego cheese
5 TABLESPOONS Olive oil
7-10 Tbsp salt and pepper
5 Eggs (Gr. M)
100 ml Milk
2-3 stem(s) flat leaf parsley

Directions

1
Cover the potatoes and boil them in water for about 20 minutes. Quench cold, peel and let cool completely.
2
Clean, wash and cut the peppers into small cubes. Peel and finely dice the onion and garlic. Grate cheese. If possible, cut potatoes into slices of equal thickness.
3
Heat 1 tablespoon of oil in a coated pan (with lid). Fry the bell pepper, onion and garlic for about 5 minutes. Remove. Heat 4 tbsp. oil in the frying fat. Fry the potatoes for about 5 minutes, turning them over.
4
Fold in the paprika mixture. Season with salt and pepper.
5
Whisk eggs, milk, cheese, approx. 1/2 teaspoon salt and a little pepper. Pour over the potatoes, cover and allow to set at low heat for 10-15 minutes. Turn out the tortilla and fry on the other side for 4-5 minutes.
6
Meanwhile wash parsley, shake dry, pluck leaves and cut into strips. Cut tortilla into cake pieces and sprinkle with parsley. Serve with olives and green salad.