Spanish potato tortilla

Ingredients for 4 servings:

• 10 m.-sized potatoes
• 10 eggs
• 200 g feta cheese
• 50 g tomatoes, dried
• 1 bunch of spring onions
• 1 large onion(s)
• 1 clove(s) garlic
• salt and pepper
• n. B. herbs
• oil
• 1 small can of peas or 1 bell pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

With feta cheese and dried tomatoes

Peel the potatoes, cut them into eighths, and boil them in water. While the potatoes are cooking, slice the spring onions into small rings, dice the onion and feta cheese, and cut the sun-dried tomatoes into small strips. If you prefer bell peppers instead of canned peas, dice the pods as well. Whisk the 10 eggs in a bowl and season with salt, pepper, and herbs to taste. Crush in the fresh garlic. Add a little oil to a non-stick pan and sauté the onion and spring onions. In the meantime, the potatoes should be done; drain them. Add the potatoes, sun-dried tomatoes, feta cheese, and peas or bell peppers to the pan and mix well. Then pour the beaten eggs over the potatoes and let them set for about 15 minutes over a slightly higher heat, preferably with a lid on. Every now and then you can loosen the edge of the tortilla a little so that the remaining liquid egg can run out of the middle and set. After 15 minutes, turn the tortilla over. Another pan, a serving plate or a tray with low edges are suitable for this. It should be large enough and designed so that you can let the turned tortilla slide back into the pan. Hold the pan firmly in one hand, place the turning aid on top and then put the other hand on top. Then turn everything upside down, put the pan back on the stove and let the tortilla slide in from the tray. Then leave the other side on the stove for about 2-3 minutes.