Ingredients

• 1 packet organic mozzarella balls
• 500 g potatoes
• 1 dl milk
• 5 eggs
• 2 onions
• 2 tomatoes (cubed)
• Salt, pepper
• 1 green pepper
• 4 tbsp olive oil
• Cumin
• 0.5 garlic clove
• 2 tbsp vinegar
• handful parsley

How it’s done

A Spanish omelette, rich in protein
Peel the potatoes and boil in salted water until almost soft. Peel the green pepper and mix with the garlic. Strain off excess liquid, add the parsley, vinegar, olive oil, cumin, salt and pepper, and mix well again. Heat a coated frying pan. Cut the onions into strips and sauté. Mix the milk with the egg and season well. Finely chop the potatoes and add to the onions; add the egg mixture. If the pan handle is heat-resistant, bake in the oven at 200°C for 10 minutes. Flip the tortilla and garnish with the green mojo and diced Tomatoes.