Spanish Egg and Potato Tart
8,9 / 10
ready in 1 hr 15 min.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease a tart dish with butter.
Place the potatoes, pepper and tomatoes in the prepared tart dish. Mix together the eggs, milk, cheese, dill and creme fraiche and season with salt, ground black pepper and nutmeg.
Pour the liquid over the vegetables and tip the dish to distribute it evenly. Bake for 40-45 minutes until golden. Remove form the oven and carefully remove the tortilla from the dish. Serve in slices garnished with parsley.