Pepper And Potato Tortilla - cooking recipe

Ingredients

700 g waxy potatoes
5 medium eggs, separated
75 ml full fat milk
1 clove garlic, finely diced
1/2 bunch thyme, stalks discarded
2 None red peppers, diced
2 tbsp olive oil
8 None pitted black olives, sliced
1 tbsp white wine vinegar
1/2 head lettuce, torn

Preparation

Cook the potatoes in boiling salted water then drain, rinse with cold water, peel and dice.
In a bowl, mix the egg yolks, milk, garlic and thyme. Add the potatoes and peppers then whisk the egg whites until stiff and fold into the mixture.
Heat 1 tbsp oil in a frying pan and pour the mixture in. Cook over a low heat for about 20 minutes.
For the salad, mix the olive oil, olives and vinegar with a pinch of salt and pepper. Toss with the lettuce and serve with slices of the tortilla.