Potato Tortilla with Vegetables

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Potato Tortilla with Vegetables
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in

Ingredients

for
4
Ingredients
1 garlic
350 grams colorful paprika
350 grams waxy potatoes
1 zucchini
1 tablespoon freshly chopped parsley
1 tablespoon sunflower oil
8 eggs
100 milliliters Whipped cream (at least 30% fat content)
salt
freshly groundd peppers
freshly grated Nutmeg
butter (for greasing)
How healthy are the main ingredients?
potatoWhipped creamparsleygarliczucchiniegg

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).  Butter a round baking dish. Peel the garlic and press through a garlic press. Rinse the pepper, halve lengthwise, remove the seeds and white ribs and cut into small cubes. Peel, rinse and thinly slice the potatoes.

2.

Rinse and trim the zucchini and thinly slice. Heat the oil in a skillet and saute the potatoes for about 5 minutes. Add the peppers, zucchini, diced ham and garlic and saute 5 minutes more.

3.

Place the vegetable mixture into the baking dish. In a bowl, whisk the eggs, parsley and cream, season with salt, pepper and nutmeg and pour over the vegetables in the baking dish. Bake until set, 20-25 minutes. Remove from the oven, carefully invert onto a platter and serve cut into wedges.