Spanish sweet potato tortillas with manchego and pointed pepper

Name: Spanish sweet potato tortillas with manchego and pointed pepper
Cook time: 35 min
Total time: 65 min
Yield: 6
Cuisine: Spanish
Ingredients: 600 g sweet potato; 2 pointed pepper; 150 g Manchego cheese; 7,5 g fresh flat parsley; 6 medium sized egg; 1 tl smoked paprika; 120 g Argal tespañol

A tasty Spanish recipe. The gluten-free side dish contains the following ingredients: meat, Manchego cheese, Fresh flat parsley and medium-sized egg.

Ingredients

Kitchen Stuff

1 quiche mold (Ø 28 cm, greased)

Directions

Preheat the oven to 180 ° C.
Peel the sweet potato and cut into thin slices of ½ inch thick.
Remove the stalks and seeds from the peppers and cut into rings.
Grate the manchego. Slice the parsley.
Beat the eggs and mix with the grated cheese, paprika, half of the parsley and freshly ground pepper.
Divide ¼ of the sweet potato over the bottom of the quiche mold.
Divide one type of meat in succession, ⅓ of the paprikaringen and ¼ of the egg mixture over it.
Repeat this and finish with the sweet potato. Pour over the rest of the egg mixture.
Fry the tortilla in the middle of the oven for about 30 minutes.
Remove from the oven and cut into 6 points. Sprinkle with the rest of the parsley.