Potato and pepper tortilla
- 1 kg potatoes
- 1 pack ( 200 g) smoked pork belly (Bacon Bits)
- 1/2 red, yellow and green peppers (approx. 125 g)
- salt
- Cayenne pepper
- sweet paprika
- 3 eggs
-
200 ml Milk - 1 EL Oil
- 75 g Sheep's cheese
- Tomato slices, onion sticks, black olives and oregano
45 minutes
light
- 1.
- Peel the potatoes, wash them and cut into thin slices. Fry the bacon cubes in a pan without fat over medium heat. Set some of it aside for sprinkling. Add the potatoes to the bacon and fry for 12-15 minutes, turning occasionally.
- 2.
- In the meantime, clean and wash the peppers and cut into small cubes. Add the diced paprika to the potatoes 5 minutes before the end of the roasting time, except for something to sprinkle. Season with salt, pepper and paprika.
- 3.
- Mix the eggs and milk, season with salt and pepper. Pour over the potato and pepper pan and let it set over low heat under the lid for 15-20 minutes. Turn the tortilla out of the pan and turn it upside down to serve.
- 4.
- Heat the oil in a pan andBriefly sauté the rest of the pepper cubes. Sprinkle over the tortilla with the bacon that was set aside. Coarsely grate the sheep's cheese and spread on the tortilla.
- 5.
- Cut the tortilla into pieces. Arrange on plates and serve garnished with tomato slices, onion sticks, olives and oregano as desired.
1 person approx:
- 510 kcal
- 2140 kJ
- 25 g protein
- 30 g fat
- 35 g carbohydrates
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