Quick tortilla with potatoes and peppers

Ingredients for 2 servings:

• 4 medium-sized potatoes, peeled and cut into small sticks
• 1 red bell pepper(s), diced
• 1 shallot(s), finely diced
• 1 garlic clove(s), finely diced
• 2 tbsp olive oil
• 5 eggs
• 100 ml milk
• Thyme
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

vegetarian, spicy

Use a relatively small pan (20-22 cm in diameter). The tortilla should rise nicely while remaining moist. Fry the washed, peeled, and thinly sliced ​​potatoes in hot oil for about 5 minutes. Add the finely diced bell pepper, shallot, and garlic clove, and fry everything for another 8 minutes, stirring. Season with salt and pepper. Meanwhile, preheat the oven to 175°C (top/bottom heat). Whisk the eggs, mix in the milk, and season generously with about 1 teaspoon of dried thyme, salt, and pepper. The flavor of the tortilla depends greatly on the correct seasoning. Pour 2/3 of the egg mixture over the potatoes and cook briefly over high heat, stir, cook briefly again, and let set. With a good nonstick pan, you’ll see the edges set slightly. The pan should be almost full. Carefully pour the remaining egg mixture over the top. Place the pan in the hot oven and let it set and brown lightly for about 25 minutes. Then increase the temperature to about 200°C or briefly switch on the grill. Stay nearby; you don’t want the tortilla to get too brown. If everything went well, the egg mixture will have risen nicely and browned nicely. It should be about 5 cm thick. Carefully remove the pan from the oven using an oven mitt and cover with a plate. Turn it over with a flourish and remove the pan. Let it cool for 5 minutes and then quarter it. Serve with a salad on two plates. A leaf salad with black olives and confit onion goes well with it. Once cooled and cut into small pieces, the tortilla also makes a delicious party snack!