Pepper And Potato Tortilla

• 1 9/16 pounds waxy potatoes
• 5 medium eggs separated
• 5 1/16 tablespoons full-fat milk
• 1 clove garlic finely diced
• 1/2 bunch thyme stalks discarded
• 2 red peppers diced
• 2 tablespoons olive oil
• 8 pitted black olives sliced
• 1 tablespoon 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, fullfat milk, garlic, thyme, red peppers, olive oil, black olives, white wine vinegar, head lettuce

Taken from www.yummly.com/recipe/Pepper-and-Potato-Tortilla-1412756 (may not work)