Potato and bean tortilla

Ingredients for 3 servings:

• 600 g potatoes, waxy
• 4 spring onions
• 1 bell pepper(s), red
• 1 can kidney beans (425 ml)
• 3 tbsp oil
• salt and pepper
• 3 m.-sized eggs
• 125 ml milk
• Paprika powder, sweet

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Wash the potatoes and cook for about 20 minutes until tender. Rinse, peel, and let cool for 30 minutes. Meanwhile, trim and wash the spring onions and bell pepper. Cut the spring onions into rings and the bell pepper into strips. Rinse the beans and drain well. Slice the potatoes. Heat oil in a covered, non-stick pan (about 24 cm). Fry the potatoes until golden brown on all sides. Season with salt and pepper. Add the spring onions, bell pepper, and beans to the potatoes and fry for about 5 minutes. Season. Whisk together the eggs and milk. Season with salt, pepper, and paprika. Pour the egg wash over the potatoes, cover, and let set over low heat for about 10 minutes. Serve with herb quark.