Potato tortilla with paprika

Name: Potato tortilla with paprika
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g waxy potatoes; 2 red peppers; 1 medium onion; 1 Garlic clove; 50 g Hard cheese (piece; e.g. Manchego); 3-4 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Eggs (Gr. M); 200 ml Milk; 2-3 stem(s) flat leaf parsley

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g waxy potatoes
2 red peppers
1 medium onion
1 Garlic clove
50 g Hard cheese (piece; e.g. Manchego)
3-4 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Eggs (Gr. M)
200 ml Milk
2-3 stem(s) flat leaf parsley

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Then quench, peel and let cool.
2
Clean, wash and finely dice the peppers. Peel and finely dice the onion and garlic. Grate cheese. Cut potatoes into not too thin slices.
3
Heat 1 tablespoon of oil in a coated pan (approx. 24 cm Ø; with lid). Fry the paprika, onion and garlic in it. Take out. Heat 2-3 tablespoons of oil in the frying fat. Fry the potatoes for about 5 minutes, turning occasionally.
4
Fold in the paprika mixture. Season with salt and pepper.
5
Whisk eggs, milk and cheese together. Season with salt and pepper. Pour over the potatoes, cover and allow to set on low heat for about 15 minutes. Turn the tortilla with the help of a flat lid, continue to fry for 4-5 minutes.
6
Wash parsley, shake dry and cut into strips. Cut tortilla into cake pieces and sprinkle with parsley. Serve with olives and a green salad.