After-work tortilla salad

Name: After-work tortilla salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g waxy potatoes; 6 Eggs (Gr. M); 125 g Baby salad mix; 400 g cherry tomatoes; 100 g green olives (pitted); 7 TABLESPOONS Olive oil; 2 Onions; 2-3 Garlic cloves; 7-10 Tbsp salt, pepper; 3 TABLESPOONS Fruit vinegar; 1-2 TEASPOONS liquid honey

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

Chop the potatoes, fry them and put them in the oven with eggs and arrange everything on crisp green. And off you go's to chill out on the balcony, enjoy the evening!

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g waxy potatoes
6 Eggs (Gr. M)
125 g Baby salad mix
400 g cherry tomatoes
100 g green olives (pitted)
7 TABLESPOONS Olive oil
2 Onions
2-3 Garlic cloves
7-10 Tbsp salt, pepper
3 TABLESPOONS Fruit vinegar
1-2 TEASPOONS liquid honey

Directions

1
Peel, wash and dice the potatoes. Heat 4 tablespoons of oil in a large ovenproof pan. Fry the potatoes for 15-20 minutes while turning. Peel and dice onions and garlic and add to the potatoes after about 10 minutes.
2
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Whisk eggs, season with salt and pepper and pour over potatoes. Place the pan in the oven and let it stand for 15-20 minutes.
3
In the meantime, sort the salad, wash and spin dry. Wash and halve the tomatoes. Mix vinegar, salt, pepper and honey. Fold in 3 tablespoons of oil. Mix salad, tomatoes, olives and vinaigrette. Turn out the finished tortilla, cut into pieces and serve with the salad.