Preparation time: approx. 15 minutes (plus braising and cooking time)
Per portion approx. 280 kcal / 1176 kJ
18 g P, 17 g F, 12 g CH
1 green pepper
1 Spanish onion
300 g tomatoes
2 small potatoes
3 tbsp olive oil
1 bunch smooth-leafed parsley
100 ml vegetable stock
1 Wash, dry, trim and deseed the pepper, then cut into strips. Peel and slice the onion. Wash and dry the tomatoes, then remove the stalks, and cut into eighths. Peel and finely grate the potatoes.
2 Heat the olive oil and sauté the onions and pepper in it. Add the potatoes and simmer for 3 minutes. Stir in the tomatoes.
3 Wash and shake dry the parsley and chop the leaves. Combine with the eggs and vegetable stock. Season with salt and pepper and pour over the vegetables. Cover and cook over a low heat for about 8 minutes until set. Cut into 4 pieces and serve hot.