Spanish Potato Omelet

Name: Spanish Potato Omelet
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 1 kg Potatoes; 1 Onion; 2 Garlic cloves; 1 TABLESPOON Olive oil; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Sugar; 1 TABLESPOON White wine vinegar; 1 red pepper; 100 g pitted green olives; 75 g Manchego (piece; alternatively Gouda); 4-5 Stem(s) Thyme; 3 Eggs (Gr. M); 6-7 TABLESPOONS Milk; 200 g Schmand; 7-10 Tbsp Pepper; 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

1 kg Potatoes
1 Onion
2 Garlic cloves
1 TABLESPOON Olive oil
1 can(s) (850 ml) Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
7-10 Tbsp Sweet peppers
7-10 Tbsp Sugar
1 TABLESPOON White wine vinegar
1 red pepper
100 g pitted green olives
75 g Manchego (piece; alternatively Gouda)
4-5 Stem(s) Thyme
3 Eggs (Gr. M)
6-7 TABLESPOONS Milk
200 g Schmand
7-10 Tbsp Pepper
7-10 Tbsp Grease

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Quench, peel and let cool.
2
Peel and finely dice the onion and garlic. Heat the oil in a pot. Sauté onion and half of the garlic in it until transparent. Add tomatoes and juice, bring to the boil and puree. Season to taste with salt, cayenne pepper, paprika powder, some sugar and vinegar.
3
Clean, wash and finely dice the peppers. Cut olives into slices. Cut potatoes into slices.
4
Grate cheese. Wash thyme, pluck. Whisk both with eggs, milk, sour cream and rest of garlic. Season well with salt and pepper.
5
Mix the potatoes, peppers, olives and egg mixture. Pour into a greased pizza tray (32 cm Ø). Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 40 minutes.
6
Take out, let it rest for a short time, then cut it into pieces. Serve with tomato sauce. Serrano ham and olives go well with it. Drink: dry red wine.