Fish finger tortilla with peppers and corn

Ingredients for 4 servings:

• 10 fish fingers
• 600 g boiled potatoes from the previous day
• 1 onion(s)
• 1 can of corn
• 1 red bell pepper(s)
• 6 eggs
• 4 tbsp vegetable cream for frying
• 2 sprigs of thyme, more if desired
• Salt
• Pepper, mixed, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Preheat the oven to 180°C (fan oven). Peel the potatoes and slice thinly. Peel and finely dice the onion. Halve, trim, rinse, and finely dice the bell pepper. Drain the corn. Rinse the thyme, shake it dry, and pick off the leaves. Whisk the eggs and season lightly with salt and freshly ground pepper. Heat 1 to 2 tablespoons of vegetable cream in a large, oven-safe frying pan and fry the fish fingers according to the package instructions. Then remove them from the pan and drain on kitchen paper. Fry the potato slices in 1 to 2 tablespoons of vegetable cream in the pan for about 3 to 5 minutes. Add the onions, corn, bell pepper, and thyme. Halve the fish fingers, fold in lightly, and pour the beaten eggs over them. Place the pan in the oven and bake the tortilla for about 15 minutes. Then cut into pieces and serve. Serve with herb curd and a fresh salad.