Spanish Pepper Tortilla
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 onion (s)
- 1 red pepper (s)
- 1 green pepper (s)
- 2 tablespoon olive oil
- 2 tomato (s)
- 1 small Jar olives stuffed with peppers
- 100 g salami
- oregano
- basil
- Salt and pepper, freshly ground
- 0.5 ½ bunch parsley
- 5 egg (s)
- 1 tablespoon tomato paste
- 2 Table spoons milk
Print Recipe
Pin Recipe Instructions
- Peel the onions and finely dice them. Halve the peppers, remove the stems, core them, wash them and cut them into thin strips.
- Heat the oil in a pan and steam the onion cubes until translucent. Add the peppers and cook with them.
- Then wash the tomatoes, put them briefly in boiling water and then peel them. Cut the pulp into small cubes and add to the vegetables. Let it steam until the liquid has evaporated. Halve the olives and add. Cut the salami into strips and stir in. Then season the whole thing with the oregano and basil, season with salt and pepper and remove from the stove.
- Chop the parsley into small pieces. Mix the eggs with the tomato paste, milk and chopped parsley and season with salt and pepper. Put the vegetable mixture in a casserole dish greased with oil and spread the egg milk on top.
- Put the mold in the preheated oven and then bake the whole thing at 200 ° C top / bottom heat for about 20-25 minutes.
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