Potato and Pepper Tortilla
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g potatoes, waxy
- 1 red pepper (s)
- 1 onion (s)
- 2 cloves garlic
- 3 sprigs thyme
- 2 tablespoon oil, neutral
- some salt and pepper
- 4 egg (s)
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut or slice them into very thin slices. Wash, clean and dice the pepper. Peel and finely dice the garlic and onion. Wash the thyme and pluck the leaves and set aside.
- Heat the oil in a non-stick pan and fry the potato slices as well as the bell pepper, onion and garlic for 5 minutes while turning. Then pepper and salt. Whisk eggs and pour over. Cover the egg with the lid on low heat for 10 minutes. Then carefully remove the flatbread from the edge of the pan and the base. Place a plate of the same size on the pan and turn the flatbread out onto it. Then slide it back into the pan, sprinkle with the thyme leaves and let it set in the same way for another 15 minutes. Now slide onto a plate, cut open like a cake and distribute.
- Lamb`s lettuce with Schrats salad sauce tastes very good with this.
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