Spanish tortilla

Ingredients for 6 servings:

• 1 kg potato(s), waxy
• olive oil
• Salt and pepper, black
• 2 onions
• 1 bell pepper(s), green
• 1 bell pepper(s), red
• 4 cloves garlic
• 8 eggs

Instructions

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

Daniel’s tapas for the buffet

Peel the potatoes, then dice them. Heat a pan with olive oil, then add the potatoes and season generously with black pepper and a little salt. Brown the potatoes until lightly browned. Slice the onion into rings and add to the potatoes. Continue browning. Dice the bell peppers and add them to the pan. Crush the garlic and add them to the pan. Beat the eggs well with a mixer. DO NOT ADD ANY SPICES! Otherwise, the eggs will turn out anything but nice. Now crack the eggs into the pan, let them stand briefly (max. 1 minute) on the stovetop, and then into the oven (which should be at 150 degrees Celsius). When the egg is set (approx. 10-15 minutes), turn it out onto a nice plate. If you like, you can sprinkle some fresh parsley on top. IMPORTANT: The tortilla tastes best cold, not warm!!!