Mexican Style Tortilla

For Mexican-style tortilla, peel potatoes, slice thinly and fry in olive oil. Set aside.

Cut red bell bell pepper into small cubes and fry them in olive oil as well. Beat eggs, add fried potato slices, peppers, corn and beans. Remove seeds from chili pepper and chop finely. Season tortilla mixture with chile, salt and pepper.

In a small skillet, heat olive oil and pour in half of the mixture. Fry for about 5 minutes over medium heat. Then cover with a plate and turn the pan over so that the tortilla ends up fried side up on the plate.

Slide back into the pan with the unfried side down and bake until golden brown as well. The mixture should yield 2 medium-thick tortillas.

Remove from pan and let cool slightly. Then cut the Mexican-style tortilla into quarters or eighths and serve.

Preparation Tip:

Mexican-style tortilla is perfect when you want to use up leftovers. Zucchini also fits perfectly into the tortilla mixture.

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