Spanish Tortilla

• 1 3/4 lbs potatoes, peeled
• 4 tbsp olive oil
• 1 clove garlic, peeled and crushed
• 2/3 lb mixed red, yellow and green peppers, cut into rings and deseeded
• 1 tbsp chili powder
• 4 None eggs
• 1/2 cup milk
• 1 sprig fresh flat-leaf parsley, cut into strips
• None None Whole red chilies, for garnish

1. Cook the potatoes in boiling salted water for 20 mins. Drain, allow to cool and cut into slices.
2. Heat the oil in a frying pan and saute the garlic and peppers until softened. Sprinkle in the chilli powder and season with salt and black pepper. Remove from the pan and drain on paper towels.
3. Preheat the oven to 400u0b0F. In a bowl, whisk the eggs and milk together. Season with salt and black pepper. Coat a 8-9 inch diameter frying pan with oil and layer the potatoes and peppers in it. Pour in the egg mixture. Bake for 25-30 mins, until the eggs are set. Sprinkle the parsley over the tortilla and garnish with whole chilies.

potatoes, olive oil, clove garlic, mixed red, chili powder, eggs, milk, parsley, red chilies

Taken from recipes-plus.com/api/v2.0/recipes/16354 (may not work)