tortilla

Ingredients for 4 servings:

• 500 g potatoes
• 1 large onion(s)
• 1 medium-sized bell pepper(s)
• 2 cloves garlic
• 20 g butter
• 6 eggs
• 200 g sour cream
• 50 g Parmesan
• 1 pinch(s) of baking powder
• salt and pepper
• nutmeg
• Parsley, chives or other herbs

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

as finger food for cold platters or tapas

Peel the potatoes, cut into smaller pieces, and boil in salted water until slightly tender. Dice the onion and bell pepper. Melt the butter in a pan and fry the onion and bell pepper until translucent, but not browned. After about 3-4 minutes, add the crushed garlic and the half-cooked potatoes and fry briefly. In a bowl, mix the eggs with the sour cream, a little salt and pepper, nutmeg, and baking powder, and grate in the cheese. Add the chopped herbs. In a 20 x 30 cm dish, first arrange the vegetables, then pour the egg and sour cream mixture over them. Bake in the oven at about 200°C (top and bottom heat) for about 20-25 minutes, until the mixture is firm and lightly browned on top. Then cut into pieces. Serve hot or cold as tapas with small skewers, best with salad.