Tortilla with peppers, spinach and feta

Name: Tortilla with peppers, spinach and feta
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Ingredients: 750 g Potatoes; 2 red peppers; 150 g young leaf spinach; 1 Onion; 2 Garlic cloves; 5-6 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 100 g Feta; 6 Eggs (Gr. M); 150 ml Milk; 1⁄2 Federation flat leaf parsley; 2 TEASPOONS Capers (glass)

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 8

750 g Potatoes
2 red peppers
150 g young leaf spinach
1 Onion
2 Garlic cloves
5-6 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
100 g Feta
6 Eggs (Gr. M)
150 ml Milk
1⁄2 Federation flat leaf parsley
2 TEASPOONS Capers (glass)

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Then quench, peel and let cool off.
2
Clean, wash and cut the peppers into strips. Sort the spinach, wash, shake dry and chop coarsely. Peel onion and garlic. Cut onion into strips, chop garlic. Cut potatoes into slices.
3
Heat 3 tablespoons of oil in an ovenproof pan (28 cm Ø; with lid). Fry the potatoes for 4-5 minutes while turning. Season with salt, pepper and paprika. Add paprika, onion and garlic and fry for about 4 minutes.
4
Dice the feta, fold into the potatoes with spinach.
5
Whisk eggs, milk, salt and pepper and pour over the mixture. Cover and allow to set at low heat for approx. 10 minutes. Continue cooking in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 20-30 minutes.
6
Wash the parsley, shake dry. Chop coarsely with the capers. Mix with 2-3 tablespoons of oil, season with salt and pepper. Remove the tortilla from the oven and let it rest in the pan for about 5 minutes. Turn out, sprinkle with parsley-capers mixture.