Pepper And Potato Tortilla

• 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

1. Cook the potatoes in boiling salted water then drain, rinse with cold water, peel and dice.
2. 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.
3. Heat 1 tbsp oil in a frying pan and pour the mixture in. Cook over a low heat for about 20 minutes.
4. 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.

potatoes, eggs, milk, clove garlic, thyme, red peppers, olive oil, black olives, white wine vinegar, head lettuce

Taken from recipes-plus.com/api/v2.0/recipes/16315 (may not work)