Colorful tortilla with herb curd

Name: Colorful tortilla with herb curd
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 200 g Potatoes; 200 g Carrots; 1/2 Stalk leek (leek); 20 g lean boiled ham; 1 tsp (5 g) Oil; 1 egg (size M); 4 TABLESPOONS low-fat milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp freshly grated nutmeg; 1/2 bunch Parsley; 100 g Low-fat curd

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

200 g Potatoes
200 g Carrots
1/2 Stalk leek (leek)
20 g lean boiled ham
1 tsp (5 g) Oil
1 egg (size M)
4 TABLESPOONS low-fat milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp freshly grated nutmeg
1/2 bunch Parsley
100 g Low-fat curd

Directions

1
Wash the potatoes, cook in boiling water for about 20 minutes, drain and rinse. Peel, wash and slice carrots. Clean, wash and cut leek into rings. Cut ham into strips. Peel and slice the potatoes
2
Heat the oil in an ovenproof coated pan (approx. 16 cm Ø), fry the potatoes and carrot slices for approx. 5 minutes while turning. Add ham and leek
3
Whisk the egg and 2 tablespoons of milk. Season with salt, pepper and nutmeg. Pour egg mixture over the potato pan. Let it simmer in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for about 20 minutes
4
Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Mix quark and 2 tablespoons of milk. Season quark with parsley, except for a little bit for sprinkling, salt and pepper. Arrange in a bowl. Remove the tortilla from the oven, remove from the pan and cut into cake pieces. Arrange tortilla with curd cheese, sprinkle with parsley