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
Bell Pepper Tortilla with Pumpkin Seeds
Bell Pepper Tortilla with Pumpkin Seeds
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Instructions

  1. Roast the pumpkin seeds in a pan until they start to smell. Let cool down.
  2. 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.
  3. Peel the onion and garlic and cut into fine cubes. Wash, core and cut the peppers into thin strips.
  4. Preheat the oven to 180 ° C fan oven.
  5. 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.
  6. Put the pan in the hot oven for about 15 minutes (middle rail).
  7. Take the tortilla out of the pan, let it cool down a bit and cut it into pieces.

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