Vegetable tortilla

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for about 20 minutes. Drain potatoes, quench, peel and let them cool down

2. 2

   Clean, wash and cut the peppers into strips. Sort spinach, wash, shake dry and chop roughly. Peel onion and garlic. Cut onion into strips, chop garlic. Cut potatoes into slices

3. 3

   Heat 4 tablespoons of oil in an ovenproof pan (28 cm Ø). Fry the potatoes for about 12 minutes, turning them over. Season with salt, pepper and cayenne pepper. After about 8 minutes add paprika, onion and garlic. Dice cheese. Fold spinach and cheese into the potato mixture

4. 4

   Whisk eggs, milk, approx. 1/2 teaspoon salt and a little pepper. Pour egg-milk over the potato and vegetable mixture. Cover and let it simmer at low heat for about 10 minutes. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-30 minutes.

5. 5

   Wash the parsley, shake dry, pluck the leaves from the stalks and, except for something to garnish, chop. Pour capers into a sieve, drain and chop coarsely. Mix parsley, capers and 4 tbsp. oil. Season with salt and pepper. Take the finished tortilla out of the oven, let it rest in the pan for about 5 minutes and turn it out of the pan. Spread the parsley-capers mixture on top and garnish with parsley

6. 6

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
670 kcal

CARBS
44 g

FATS
41 g

PROTEINS
29 g