Spanish tortilla


Spanish tortilla


Potatoes — 100 g
Olive oil — 60 ml
The sweet red pepper — ½ PC.
The sweet green pepper — ½ PC.
Garlic — 3 cloves
Salt — 1 tsp
Black pepper powder — ¼ tsp
Tomatoes — 200 g
Corn frozen — 100 g
Chicken eggs — 4 PCs.
Parsley — 20 g

Spanish tortilla


1. Peel and chop the potatoes.
2. Colored pepper remove seeds, cut into cubes.
3. Add to the pan, pepper, chopped garlic, season with salt and pepper.
4. After another 5 minutes add the diced tomatoes and corn.
5. In a separate bowl, lightly beat eggs with a fork with finely chopped herbs and salt.
6. When the potatoes are soft, pour the eggs into the pan. Then place in a hot oven (200 degrees) for a couple of minutes or sauté on the stove on low heat
7. Serve hot or cold.

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