Tomato and potato tortilla

Name: Tomato and potato tortilla
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 7-10 Tbsp 1/2 125 g ball Mozzarella; 350 g Potatoes; 4 Tomatoes; 80 g pickled, mild peppers; 20 g Butter or margarine; 6 Eggs; 1 TEASPOON dried herbs of Provence; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

7-10 Tbsp 1/2 125 g ball Mozzarella
350 g Potatoes
4 Tomatoes
80 g pickled, mild peppers
20 g Butter or margarine
6 Eggs
1 TEASPOON dried herbs of Provence
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Drain the mozzarella. Peel and wash the potatoes. Wash and clean the tomatoes. Cut both into slices. Chop the pepperoni as desired. Melt the fat in a pan and fry the potato slices for about 5 minutes until golden brown.
2
Cut mozzarella into cubes. Whisk eggs and 3 tablespoons of water. Season with herbs, salt and pepper. Add tomatoes, pepperoni and mozzarella cubes to the potatoes. Pour on egg milk and let it set covered for about 10 minutes