tortilla

Ingredients for 3 servings:

• 300 g potatoes
• 1 m.-sized onion(s)
• 200 g bell pepper(s), green
• 3 tbsp oil
• Salt
• 150 g feta cheese or sheep’s cheese
• 350 g tomatoes
• 3 anchovy fillets, pickled, halved
• ½ bunch parsley, roughly chopped
• 1 tsp oregano, shredded
• 6 eggs
• 1 tbsp sherry or mineral water
• some Tabasco, a few drops of
• Pepper, freshly ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the potatoes and cut into thin slices. Peel the onion and trim the bell pepper, then dice both. Fry the potatoes, onion, and bell pepper in hot oil in an ovenproof frying pan or paella dish for five minutes. Season with salt and pepper. Cut the feta cheese into small cubes. Rinse the tomatoes, pat dry, and cut into thick slices. Mix half of the cheese cubes into the potatoes. Add the remaining cheese cubes, tomato slices, the rinsed and halved anchovy fillets, and the roughly chopped parsley to the potatoes. Sprinkle with oregano and pepper. Whisk the eggs with sherry and a few drops of Tabasco and pour over the top. Bake in a preheated oven at 200°C (fan: 175°C, gas mark 3) for about 15 minutes. Serve immediately.