Tortilla with Sugar Snap Peas

Peel potatoes and cut into thin slices. Heat the oil in a large frying pan and slowly fry the potatoes in it for about 10 minutes, covered, tossing or turning occasionally.

Preheat the oven to 180 °C top and bottom heat. Brush an ovenproof round dish with oil.

Peel the onion and garlic, halve the onion and cut into fine strips, finely dice the garlic.

Wash and clean the sugar snap peas and blanch them in salted water for about 2 minutes.

Add the onions and garlic to the potatoes and fry for another 5 minutes.

Beat the eggs and season with salt and pepper.

Put the sugar snap peas in the prepared dish, spread the potatoes on top, salt lightly and pour the whisked eggs over everything. Bake the tortilla in the oven for about 25 minutes until golden brown.

Toast the almond slivers in a non-stick frying pan until golden brown. Rinse the basil, shake dry and pluck the leaves.

Remove, sprinkle with toasted almonds and serve garnished with basil leaves.

Preparation Tip:

Tortilla can be enjoyed warm or cold.

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