Tortilla with peeled potatoes and peppers

Tortilla with peeled potatoes and peppers

Always fascinating during the travels and the following stopovers is the meeting with campers of so different origin. So we had met two Spanish campers in their Nisan camper (built 1990 with self-built furniture and their technology), who want to travel coming from Spain to China.

A pending birthday and a few loads of laundry had led to the stopover at Zampetas in Thessalonica, where we met. A few sentences later, an invitation for a Spanish tortilla was offered for the evening birthday dinner. Who could say no.

And because it tasted really delicious later in the evening, we asked immediately for the recipe and the way of preparation.

The potatoes as peeled potatoes please peel and cook, then let cool completely. Cut in 1/2 cm thick slices, then fry in 3 tbsp oil in a coated ovenproof pan with occasional turning for 6-8 min. Cut parsley leaves.
Preheat the oven to 180 degrees (circulating air 160 degrees). Mix eggs, milk and parsley in a bowl. Season with salt, pepper and nutmeg. Mix the potatoes and peppers. Sprinkle the tortilla pan with 2 tablespoons of oil. Spread the potato and pepper mixture into the skillet.

In the hot oven on the middle rail 20-25 min. Make a cooking test with the back of a teaspoon. If the egg milk is still soft, leave to stand for another 5 minutes.
Remove the tortilla from the oven. Place a large plate on top of the pan, turn over quickly together with the pan and place the tortilla on the plate.
Serve in cakes with leaf salad or cut into small pieces with wooden spit as finger food. Tastes warm or cold.

Add a semi-dry Spanish wine - simply delicious!

ingredients for 4 servings

  • 600 g potatoes
    2 red pepper
    5 El oil
    0.5 Bunch smooth parsley
    6 eggs, (class M)
    80 ml of milk
    Salt pepper
    freshly grated nutmeg

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Life | Outdoors