Bell Pepper Tortilla with Pumpkin Seeds
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 40 g pumpkin seeds
- 6 egg (s)
- 1 dash milk
- 2 tablespoon chives
- 75 g cheese, rated
- 1 onion (s)
- 1 clove garlic
- 1 red pepper (s)
- 1 tablespoon butter
- 2 tablespoon olive oil
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Roast the pumpkin seeds in a pan until they start to smell. Let cool down.
- Now whisk the eggs with the milk, the chives and about half of the cheese. Season with salt, pepper and nutmeg and stir in the pumpkin seeds.
- Peel the onion and garlic and cut into fine cubes. Wash, core and cut the peppers into thin strips.
- Preheat the oven to 180 ° C fan oven.
- Now heat the butter and olive oil in an ovenproof pan and sweat the onion and garlic until translucent. Add paprika and cook for another 3 - 4 minutes. Pour the egg milk over it and sprinkle with the rest of the cheese.
- Put the pan in the hot oven for about 15 minutes (middle rail).
- Take the tortilla out of the pan, let it cool down a bit and cut it into pieces.
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