Spanish Omelette
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), waxy
- 4 bell peppers, red and green
- 250 g bacon, finely diced or alternatively Katenschinken
- 1 onion (s)
- 8 egg (s)
- chives
- Fat, for frying
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel and dice the potatoes; finely chop the onion.
- Heat a little fat in a pan with a high rim (and a heat-resistant handle), briefly sauté the finely diced bacon or the ham and the onion; add the potatoes and season with salt and pepper (I like to use herb pepper).
- Preheat the oven to 150 °.
- Core the peppers and cut into small pieces. Depending on the firmness of the potatoes and the size of the potato cubes, let the whole thing fry in the covered pan over medium heat until the potatoes are cooked; stirring occasionally. Add the chopped peppers and stew for about 5 minutes. Season the eggs with salt, whisk and pour over the potatoes, let stand for a moment, do not stir any more. Then put the whole thing in the oven (approx. 15 minutes).
- Slice like a cake, garnish with chives, serve with a crunchy salad and a cold beer.
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