Spanish potato omelette recipe

A tasty, filled lunch that is packed with vegetables:a Spanish potato omelette! Are you going to try it?

You make this tortilla with potatoes and lots of vegetables. An ideal way to use up leftovers and eat budget-friendly!

Ingredients

• 100g mushrooms, quartered
• 2 celery stalks, in strips
• 200g cooked baby potatoes, diced
• 100g cherry tomatoes, halved
• 2 orange bell peppers, diced
• 1 clove garlic, crushed
• 1 red onion, chopped
• 1 tbsp oil
• 6 eggs
• 2 tbsp fresh parsley, finely chopped
• 50g grated mature cheese
• salt
• pepper
• oven-proof pan or springform

Preparation

1. Preheat the oven to 200 degrees. Make sure all vegetables are sliced ​​and your ovenproof pan is hot. Heat the oil and fry the garlic and red onion for a few minutes.
2. Then fry the bell pepper and celery for 4 minutes. Then add the mushrooms, potatoes and tomatoes and fry them for another 2 minutes.
3. Beat the eggs with some salt and pepper and mix in the parsley.
4. Make sure that the vegetables and potato are evenly distributed in the pan and pour the egg mixture over it. Spread it evenly over all the vegetables. Finally, sprinkle the cheese over it.
5. Now place the pan in the preheated oven and bake for 10-12 minutes, until the egg has set and the cheese has melted. If you don't have a tight pan, transfer everything into a springform pan.
6. Remove the pan from the oven and slide the tortilla onto a large plate to cool down.
7. Serve the tortilla with toasted bread, as a light evening meal.

Recipe and image:Time for Paprika