Tortilla with Potatoes

Scrub the potatoes and cook in boiling salted water for 20-25 minutes. Drain, rinse with cold water, peel and let to cool.

Rinse, wipe dry and halve the bell peppers. Remove seeds, cut in half again horizontally and cut into bite-size pieces. Peel and finely chop the onion and garlic.

Grate the parmesan. Beat the eggs with milk and the grated cheese and season with salt, pepper and freshly grated nutmeg.

Slice the potatoes into slices about 1/2 cm (approximately 1/8-1/4 inch). Heat oil in oven-safe pan and fry potatoes until golden brown. Dice the onion and garlic,  add to pan and saute briefly. Pour in the egg mixture and stir to combine. Bake in preheated 180°C (approximately 350°F) oven for about 30 minutes.