20-minute tortilla with peas

Name: 20-minute tortilla with peas
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 100 ml Milk; 7-10 Tbsp salt, pepper; 50 g Mashed Potato Flakes; 150 g frozen peas; 1 collar Parsley; 8 Eier (Gr. M); 2 Shallots; 2 TABLESPOONS Olive oil

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

100 ml Milk
7-10 Tbsp salt, pepper
50 g Mashed Potato Flakes
150 g frozen peas
1 collar Parsley
8 Eier (Gr. M)
2 Shallots
2 TABLESPOONS Olive oil

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Bring milk, 150 ml water and 1⁄4 TL salt to the boil. Remove from the stove, stir in the puree flakes. Add boiling water to the frozen peas and quench.
2
Wash and chop the parsley. Whisk eggs and potato mixture, season. Add peas and parsley.
3
Peel and chop the shallots. Heat the oil in an ovenproof pan. Sauté the shallots in it. Add egg mixture. Leave in the oven for about 15 minutes and serve.