oven tortilla

Ingredients for 1 servings:

• olive oil
• 1 large garlic clove(s), crushed
• 1 onion(s)
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• 175 g potatoes
• 5 eggs
• 100 g sour cream
• 175 g cheese (Spanish Roncal or Parmesan), grated
• 2 tbsp chives, finely chopped
• Salt and pepper, from the mill

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Baked tortilla

Boil, peel, and dice the potatoes. Deseed and finely dice the bell peppers. Line an 18 cm x 25 cm baking dish with foil, brush with oil, and set aside. Sauté a little oil along with the garlic, onion, and bell peppers in a pan over medium heat for about 10 minutes, but do not brown. Remove from heat and let cool. Toss with the potatoes. Whisk together the eggs, sour cream, cheese, and chives in a large bowl. Mix with the cooled vegetables. Season with salt and pepper to taste. Spread the mixture in the baking dish and smooth the surface. Bake in a preheated oven at 190°C for 30-40 minutes until golden brown, or until the mixture is bubbling and set on the inside. Remove from the oven and let cool. Loosen the edges with a spatula, then turn the underside up onto a chopping board. Remove the foil. If the surface is not completely firm, place under a medium broiler until set. Allow to cool completely. Trim the edges if necessary, then cut into 48 squares. Serve on a serving platter with wooden skewers, or place each square on a piece of bread and secure with a stick.