Bell Pepper-Potato Tortilla
Scrub the potatoes and cook for 20-25 minutes in boiling salted water. Rinse in cold water and drain, Peel and allow to cool. Preheat the oven to 180°C (approximately 350°F). Rinse the bell peppers, cut in half, remove seeds, cut in half again horizontally and cut into wide strips.
Peel the onion and garlic and chop finely. Beat the eggs with the cream, milk and cheese and season with salt, pepper and nutmeg. Cut potatoes into 0.5 cm (approximately 1/4-inch) thick slices and fry until golden brown in a hot pan with oil while stirring. Add the onion and garlic cubes, fry briefly and layer with the bell pepper strips in a greased baking dish.
Pour the egg mixture over vegetables until everything is well coated and bake until golden brown, 30-35 minutes. Remove from oven, turn out of the baking dish and cut into 4 x 4 cm (approximately 1 1/2 x 1 1/2-inch) cubes. Place each cube on a toothpick and serve.