Tasty Tapas-Tortillas

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly and cook them covered in 2 l boiling salted water for about 20 minutes. Drain potatoes, quench, peel and let them cool down. Clean, wash and cut the peppers into strips.

2. 2

   Sort the spinach, place in a sieve, rinse cold, drain and chop coarsely. Peel onion and garlic and chop finely. Cut potatoes into approx. 0.5 cm thick slices. Crumble feta coarsely.

3. 3

   Heat 4 tablespoons of oil in an ovenproof pan (28 cm Ø) with lid. Fry the potatoes for about 12 minutes, turning them over. Season with salt, pepper and 1 pinch of cayenne pepper. After about 8 minutes add paprika, onion and garlic.

4. 4

   Fold the spinach and feta into the potatoes.

5. 5

   Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Whisk eggs, milk, approx. 1⁄2 tsp. salt and pepper. Pour the egg milk over the potato and vegetable mixture, cover and allow to set at low heat for approx. 10 minutes.

6. 6

   Finish cooking in a hot oven for 10-15 minutes.

7. 7

   Wash parsley, shake dry, pluck off leaves and chop finely. Roughly chop the capers. Mix parsley, capers and 4 tablespoons of oil. Season with salt and pepper. Take the finished tortilla out of the oven and let it rest in the pan for about 5 minutes.

8. 8

   Then turn out of the pan onto a plate. Spread parsley-capers mixture on it. Tastes almost a little better the next day - cold or warm.

Nutrition Facts

KCAL
480 kcal

CARBS
34 g

FATS
27 g

PROTEINS
21 g