Spanish potato tortilla

Name: Spanish potato tortilla
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 600 g waxy potatoes; 2 Peppers (e.g. green and red); 1 Garlic clove; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Eggs; 100 ml Milk; 7-10 Tbsp chili powder or sweet paprika; 2-3 stem(s) Parsley; 7-10 Tbsp chili pepper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

600 g waxy potatoes
2 Peppers (e.g. green and red)
1 Garlic clove
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Eggs
100 ml Milk
7-10 Tbsp chili powder or sweet paprika
2-3 stem(s) Parsley
7-10 Tbsp chili pepper

Directions

1
Wash the potatoes and precook for about 15 minutes. Quench, peel and let cool
2
Clean and wash the peppers and cut them into rings or strips. Peel garlic and chop finely. Cut potatoes into not too thin slices
3
Heat the oil in a coated pan (approx. 26 cm Ø; with lid). Fry the potatoes for about 5 minutes, turning occasionally. Add paprika and garlic and fry for 5-6 minutes. Season with salt and pepper
4
Whisk eggs and milk. Season with salt, pepper and chili. Pour over the potatoes, cover and allow to set at low heat for 15-20 minutes. Turn with the help of a flat lid and continue frying briefly. Wash the parsley, cut into strips and sprinkle over it. Garnish