Quick tortilla

Ingredients for 3 servings:

• 800 g potato pancake dough
• 1 onion(s)
• 150 g bacon, diced
• ½ bell pepper(s), red
• 4 eggs
• some nutmeg, freshly grated
• salt and pepper
• 1 pinch(s) of sugar
• Clarified butter or other cooking fat

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Using up leftover potato pancake dough

This recipe came about because I had so much store-bought potato pancake batter left over—there was about 3/4 of a bucket full. Dice the onion, bacon, and bell pepper and fry them in a little clarified butter in a 28 cm pan. Then add this to the potato pancake batter, lightly beat 4 eggs, add them, and mix well. Heat about 1 tablespoon of clarified butter in the pan. Season the potato mixture to taste, transfer it to the pan, and smooth it out. Fry for about 6-8 minutes on one side, then turn out onto a large plate or pan lid and slide back into the pan. Fry for another 3 minutes on the side, then turn out onto baking paper, preferably on the work surface, with the lid on. Cut into “cake slices” and serve on plates. You can also add other ingredients, such as sausage or vegetables, if you like.