Paprika tortilla with pumpkin seeds

Ingredients for 4 servings:

• 40 g pumpkin seeds
• 6 eggs
• 1 shot of milk
• 2 tbsp chives
• 75 g cheese, grated
• 1 onion(s)
• 1 clove(s) garlic
• 1 bell pepper(s), red
• 1 tbsp butter
• 2 tbsp olive oil
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Roast the pumpkin seeds in a pan until they begin to smell. Let cool. Whisk the eggs with the milk, chives, and about half of the cheese. Season with salt, pepper, and nutmeg, and stir in the pumpkin seeds. Peel the onion and garlic and finely dice. Wash, deseed, and thinly slice the bell peppers. Preheat the oven to 180°C (fan oven). Heat the butter and olive oil in an ovenproof pan and sauté the onion and garlic until translucent. Add the bell peppers and sauté for another 3-4 minutes. Pour the egg wash over them and sprinkle with the remaining cheese. Place the pan in the hot oven (middle rack) for about 15 minutes. Remove the tortilla from the pan, let it cool slightly, and cut into pieces.