Spanish tortilla with smoked chicken

Name: spanish tortilla with smoked chicken
Total time: 45 min
Yield: 4
Ingredients: 400 gram malta potatoes; 1 onion; 1 Red pepper; 1 yellow bell pepper; 1 leeks; 5 tablespoon olive oil; 2 toes garlic; 6 egg; 100 gram grated cheese; 210 gram smoked chicken fillet; 6 tablespoon sunflower oil; 2 tablespoon White wine vinegar; 1 teaspoon smooth mustard; 70 gram castello blue; 150 gram Spinach; 55 gram pine nuts

Ingredients

Directions

Peel the potatoes, cut into slices of 5 mm and cook for 10 minutes.
Then drain them.
Meanwhile, cut the onion and bell pepper into cubes, cut the leek into rings and finely chop the garlic.
Wash the rings well.
Heat a large frying pan with non-stick coating on high heat and add half of the oil.
Fry the vegetables with garlic for 3 minutes, then fry the potato slices for 2 minutes.
Season with salt.
Beat the eggs in a large bowl with some pepper, salt and the grated cheese.
Cut the chicken fillet into thin strips.
Mix the potatoes, vegetables and chicken through the eggs.
Clean the pan with a piece of kitchen paper and add the remaining oil.
Fry the egg mixture for about 8 to 10 minutes with a lid on the pan until the eggs are solidified.
Turn the tortilla over with the lid and bake the other side golden brown.
Mix the sunflower oil with the vinegar and mustard, season this dressing with salt and pepper.
Cut the Castello Blue into cubes.
Mix the spinach with the cheese, pine nuts and dressing into a salad.
Cut the tortilla into points and serve with the salad.