Potato and pepper tortilla

Ingredients for 2 servings:

• 300 g potatoes, waxy
• 1 bell pepper(s), red
• 1 onion(s)
• 2 cloves garlic
• 3 sprigs of thyme
• 2 tbsp oil, neutral
• some salt and pepper
• 4 eggs

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel the potatoes and slice or grate them very thinly. Wash, trim, and dice the bell pepper. Peel and finely dice the garlic and onion. Wash the thyme, pick off the leaves, and set aside. Heat the oil in a non-stick pan and fry the potato slices, bell pepper, onion, and garlic for 5 minutes, turning occasionally. Then season with salt and pepper. Whisk the eggs and pour over the pan. Cover and let the egg set for 10 minutes over low heat. Then carefully loosen the flatbread from the sides and base of the pan. Place a plate of the same size on the pan and turn the flatbread out onto it. Then slide it back into the pan, sprinkle with the thyme leaves, and let it set in the same way for another 15 minutes. Slide it onto a plate, slice it like a tart, and serve. Lamb’s lettuce with Schrat’s salad dressing goes very well with this.