Spanish tortilla

Ingredients for 4 servings:

• 400 g potatoes
• 1 onion(s) (vegetable onion)
• 1 large bell pepper(s), red
• 6 tbsp oil
• 1 pinch of salt
• some black pepper, preferably from the mill
• 150 g paprika sausage, Spanish (chorizo)
• 6 m.-sized eggs

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Peel the potatoes and cut into large pieces. Peel the onion and chop very roughly. Wash and trim the bell peppers, and cut into short strips. Heat the oil in a large, heavy-based pan over medium heat. Add the potatoes and onions and season well with salt and pepper. Add the bell peppers and cook, covered, for about 20 minutes, stirring occasionally. The potatoes, onions, and bell peppers should be soft but not brown. Drain the oil into a small bowl and set aside. Let the vegetables cool slightly. Cut the chorizo ​​into small pieces with a sharp knife. Beat the eggs and mix them in a bowl with the potatoes and sausage. Wipe the pan with kitchen paper and add enough of the reserved oil to just cover the bottom. Heat the oil, pour in the tortilla dough, and spread it evenly. Cook the tortilla over moderate heat, shaking it occasionally. Remove the tortilla from the pan and place it on a lid. Add a little more oil to the pan and slide the tortilla off the lid. Continue cooking until the other side is golden brown. Serve hot or lukewarm. Side dish tip: This dish becomes a summery meal for your guests if you serve it with a tomato salad with spring onion rings and some fresh bread. Drink tip: A well-chilled beer or apple juice spritzer goes well with it. Variation: This dish is easy to vary. Instead of the sausage, for example, use 100g of shelled peas and a thinly sliced ​​carrot and season with a little chili powder. Or try the tortilla with corn kernels or baby North Sea crabs!