Potato tortilla

Name: Potato tortilla
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 kg Potatoes; 400 g Courgette; 1 Onion; 5 TABLESPOONS Oil; 200 g Bacon cubes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 Eggs (size M); 200 ml Milk; 7-10 Tbsp ground nutmeg; 4 discs Bacon; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 kg Potatoes
400 g Courgette
1 Onion
5 TABLESPOONS Oil
200 g Bacon cubes
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 Eggs (size M)
200 ml Milk
7-10 Tbsp ground nutmeg
4 discs Bacon
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Wash, clean and slice the zucchini. Drain potatoes, quench, peel and let them cool down for about 45 minutes. Cut potatoes into slices. Peel onion and chop finely. Heat 4 tablespoons of oil in a large coated pan. Fry the potatoes for about 15 minutes while turning them. After approx. 10 minutes add bacon and onion and fry. Season with salt and pepper. Remove potatoes from the pan. Fry the zucchini in the hot frying fat for about 5 minutes, turning. Season with salt and pepper. Remove from the pan
2
Grease an ovenproof dish (approx. 15 x 18 cm). Layer potato and zucchini slices with bacon and onion in the dish. Whisk eggs and milk. Season with salt and nutmeg. Pour egg milk on the vegetables. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 40 minutes. Cover with aluminium foil after about 20 minutes
3
In the meantime, heat 1 tablespoon of oil in a large frying pan. Fry the bacon slices for 2-3 minutes while turning them until crispy. Drain on kitchen paper and break into pieces. Let the tortilla rest on a cake rack for about 10 minutes. Cut into pieces, arrange on a plate and garnish with bacon slices
4
Waiting time approx. 45 minutes