oven tortilla

Ingredients for 2 servings:

• 300 g potatoes, cooked
• 1 small bell pepper(s), red
• 1 shallot(s)
• 1 garlic clove(s)
• ½ pepper
• 4 eggs
• 100 ml milk
• 3 tbsp Parmesan, finely grated
• e.g. salt and pepper
• n. B. Allspice d’Espelette
• Oil for frying and greasing the dish

Instructions

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

optimal use of leftovers

Cut the cooked potatoes into slices or cubes. Peel and dice the bell pepper. Finely chop the shallot, garlic, and chili peppers. In a bowl, whisk the eggs with the milk and Parmesan cheese, then season with salt and pepper. Heat the oil in a pan and fry the diced bell peppers and chili peppers. After a short cooking time, add the onion and garlic and sauté. Finally, add the potatoes, fry briefly, and season generously with salt and pepper. Preheat the oven to 190°C (top/bottom heat) and grease a baking dish with oil. First, pour the vegetable and potato mixture into the baking dish. Then pour the egg, milk, and Parmesan mixture over it. Finally, season everything with Piment d’Espelette pepper. The tortilla needs about 30 minutes in the oven. If necessary, test whether the tortilla is cooked through by shaking the dish; the mixture should no longer move. Alternatively, simply do a toothpick test. Serve with baguette and herb butter or a fresh salad.