Tortilla Violeta means nothing but Purple Tortilla (but the Spanish version with potatoes). The purple in this recipe comes from the purple sprouts. Super delicious for lunch!

1. Wash the potatoes well and cut into thin slices.
2. Clean and wash the sprouts.
3. Put the sprouts and potato slices together in a pan with a bottom of water. Bring the water to the boil. Cook the Brussels sprouts and potato slices for 4 minutes until al dente.
4. Peel and slice the onion into rings.
5. Heat a tablespoon of oil in a frying pan over medium heat.
6. Add the onion and sprinkle the paprika on top. Turn down the heat and fry gently for 3 minutes.
7. For more spice, finely chop the chilli and add it to taste while frying the onions.
8. Drain the potato slices and sprouts and dry them briefly by shaking them up over the fire.
9. Add the potato and sprouts to the onions and let everything sauté together for another 3 minutes. Season with pepper.
10. Now split the eggs and whisk the egg whites in a bowl. Stir the curry powder into the egg yolk and then carefully stir into the egg whites.
11. Then carefully stir the still warm onion-potato-sprouts mixture into the egg and leave to stand for a while.
12. Meanwhile, wash the lettuce well and separate the leaves. If necessary, tear into smaller pieces. Prepare the lettuce leaves on a plate.
13. Heat two tablespoons of oil in a frying pan.
14. Pour the egg mixture with the vegetables into the pan. Turn down the heat and let the tortilla fry for about 5 minutes. Turn the tortilla over (e.g. with the help of a plate) and fry gently for another 4 minutes or so.
15. Place the tortilla on the lettuce leaves and season with pepper if necessary.