Potatoes: 650 g, waxy, from the previous day, thinly sliced
Red pepper: 1, diced
Cherry tomatoes: 250 g, sliced
Eggs: 8
Milk: 250 ml
Parmesan cheese: 75 g, fresh, grated
Dill: 1 tsp fresh, chopped
Crème fraîche: 120 g
Nutmeg
Parsley: to garnish
The classic Spanish tortilla recipe with a twist: try this potato tortilla prepared with pepper and cherry tomatoes, the perfect dish for a veggie brunch.
Heat the oven to 180°C (160°C in a fan oven), gas 5 and grease a tart dish with butter.
Place the potatoes, pepper and tomatoes in the prepared tart dish.
Mix together the eggs, milk, cheese, dill and creme fraiche and season with salt, ground black pepper and nutmeg.
Pour the liquid over the vegetables and tip the dish to distribute it evenly.
Bake for 40-45 minutes until golden.
Remove form the oven and carefully remove the tortilla from the dish.
Serve in slices garnished with parsley.
Heat the oven to 180°C (160°C in a fan oven), gas 5 and grease a tart dish with butter.
Place the potatoes, pepper and tomatoes in the prepared tart dish.
Mix together the eggs, milk, cheese, dill and creme fraiche and season with salt, ground black pepper and nutmeg.
Pour the liquid over the vegetables and tip the dish to distribute it evenly.
Bake for 40-45 minutes until golden.
Remove form the oven and carefully remove the tortilla from the dish.
Serve in slices garnished with parsley.
