Spanish Vegetable Tortilla

Ingredients

Potatoes 100 g

Olive oil 60 ml

Red bell pepper 1/2 pc

Green bell pepper 1/2 pc

Garlic 3 cloves

Salt 1 tsp

Ground black pepper 1/4 tsp

Tomatoes 200 g

Corn 100 g

Eggs 4 pcs

Parsley 20 g

Peel and slice the potatoes.

Seed the peppers and dice them.

Add the peppers, crushed garlic, and season with salt and pepper.

After another 5 minutes, add the diced tomatoes and corn.

 

In a separate bowl, lightly beat the eggs with a fork, finely chopped herbs, and salt.



When the potatoes are soft, pour the eggs into the pan. Then place in a hot oven (200°C) for a couple of minutes or fry on the stovetop over low heat.



Serve hot or cold.

Enjoy!