Preparation time: cca. 15 minutes (plus braising and cooking time)
Per portion cca. 280 kcal / 1176 kJ
18 g P, 17 g F, 12 g CH
INGREDIENTS (Serves 4)
- 1 green pepper
- 1 Spanish onion
- 300 g tomatoes
- 2 small potatoes
- 3 tbsp olive oil
- 1 bunch smooth-leafed parsley
- 8 eggs
- 100 ml vegetables stock
- Wash, dry, and trim the pepper, remove the seeds, then cut into strips. Peel the onion and cut into slices. Wash and dry the tomatoes, then cut off the stalks, and divide into eighths. Peel and finely grate the potatoes.
- Heat the olive oil in a pan and sauté the onions and pepper in it. Stir in the potatoes and simmer for 3 minutes. Add the tomatoes and stir.
- Wash and shake dry the parsley and chop the leaves. Mix with the eggs and vegetable stock. Add salt and pepper to taste, then pour over the vegetables. Cover and cook over a low heat for cca. 8 minutes until set. Cut into 4 pieces. Serve the tortilla hot.