Paprika tortilla with Manchego

AUTHOR
Antoine Long
DIFFICULTY
very easy
RATING
4 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 750 g waxy potatoes
  • 2 (approx. 400 g) red peppers
  • 1 Onion
  • 1 Garlic clove
  • 50 g Manchego cheese
  • 5 TABLESPOONS Olive oil
  • 7-10 Tbsp salt and pepper
  • 5 Eggs (Gr. M)
  • 100 ml Milk
  • 2-3 stem(s) flat leaf parsley

Directions

  1. 1

    Cover the potatoes and boil them in water for about 20 minutes. Quench cold, peel and let cool completely.

  2. 2

    Clean, wash and cut the peppers into small cubes. Peel and finely dice the onion and garlic. Grate cheese. If possible, cut potatoes into slices of equal thickness.

  3. 3

    Heat 1 tablespoon of oil in a coated pan (with lid). Fry the bell pepper, onion and garlic for about 5 minutes. Remove. Heat 4 tbsp. oil in the frying fat. Fry the potatoes for about 5 minutes, turning them over.

  4. 4

    Fold in the paprika mixture. Season with salt and pepper.

  5. 5

    Whisk eggs, milk, cheese, approx. 1/2 teaspoon salt and a little pepper. Pour over the potatoes, cover and allow to set at low heat for 10-15 minutes. Turn out the tortilla and fry on the other side for 4-5 minutes.

  6. 6

    Meanwhile wash parsley, shake dry, pluck leaves and cut into strips. Cut tortilla into cake pieces and sprinkle with parsley. Serve with olives and green salad.

Nutrition Facts

KCAL
460 kcal
CARBS
33 g
FATS
26 g
PROTEINS
19 g