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Spanish potato cake with a tasty twist.
Ingredients
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1 red, yellow and green bell pepper
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2 tablespoons oil
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1 onion
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1 garlic clove
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75 milliliters white wine
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4 eggs
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2 boiled potatoes from the previous day
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a few slices of chorizo (optional)
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salt and pepper
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2 tablespoons Provencal herbs, dried
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100 grams goat cheese in cubes
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sprig of basil
Preparation
- Preheat the oven to 180°C.
- Wash and halve the peppers and remove the seeds. Cut the flesh into strips.
- Peel the onion and the garlic clove and finely chop.
- Heat the olive oil in a heatproof pan and briefly fry the onion and garlic.
- Add the bell pepper and let it stew for 5 minutes.
- Pour over the wine and let it reduce.
- Cut the potatoes into cubes.
- Beat the eggs and stir the eggs and potatoes into the mixture. Let it solidify.
- Season with salt, pepper and the Provencal herbs.
- Put the goat cheese and possibly a few slices of chorizo over the tortilla.
- Then gratinate the tortilla in the oven.
- Garnish with basil leaves.
Number of persons
4
Duration
30 minutes