Vegetarian tortilla with peppers, feta and cheddar cheese

Ingredients for 2 servings:

• 5 eggs
• 3 tbsp olive oil
• 4 potatoes, floury
• 1 red bell pepper
• 1 onion(s)
• 100 g feta cheese
• 100 g Cheddar cheese
• some olive oil for frying
• some salt and pepper
• some paprika powder
• some sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

Spanish egg and potato dish

Wash the potatoes, peel them if desired, and cut them into approximately 5 mm thick slices. Cook in boiling salted water for about 20 minutes until tender, then drain. Peel the onion, halve it, and slice it into fine strips. Wash and deseed the bell peppers, and also slice them into strips. Cut the cheddar into small cubes. Crumble the feta into a bowl. Beat the 5 eggs with the feta, add 3 tablespoons of olive oil, and season well. Stir everything with a whisk until the feta is evenly distributed. Sauté the onions in a little olive oil in a large frying pan until translucent, add the bell peppers, and roast for about 5 minutes. Add the potatoes and cheddar, mix everything well, spread evenly in the pan, and flatten slightly. Carefully pour the egg mixture over the top and leave the pan on the stovetop over medium heat for about 15 minutes. Then cover the pan and bake for another 15 to 20 minutes. The tortilla is ready when it is lightly browned on top. Tortillas are traditionally eaten lukewarm to cold. Let them rest for 10 minutes before cutting.