Potato-Pea-Tortilla

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly and cook in boiling water for 20-25 minutes. Peel peas from the pods and cook in boiling salted water for 6-8 minutes. Drain, rinse with cold water and let drain. Drain potatoes, rinse with cold water and peel. Leave to cool.

2. 2

   Peel and chop onion. Leave bacon in a hot pan until crispy. Add onion and fry briefly, set aside. Whisk milk and eggs. Season with salt, paprika and nutmeg. Cut potatoes into slices. Grease a mould (approx. 30 x 20 cm). Alternately layer potatoes, bacon mixture and peas in the mould. Pour the egg milk over them. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes.

3. 3

   Cut potatoes into slices. Grease a mould (approx. 30 x 20 cm). Alternately layer potatoes, bacon mixture and peas in the mould. Pour the egg milk over them. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes. Let it cool down. Serve cut into cubes

4. 4

   With 8 people:

Nutrition Facts

KCAL
410 kcal

CARBS
36 g

FATS
20 g

PROTEINS
22 g