Frittata with mortadella and peas
easy
60 mins
60 mins
Ingredients
- 1 packs (600 g) frozen potato wedges
- 1 (about 0,5 cm; about 50 g) slab of mortadella
- 100 g frozen peas
- 5 Eggs (size M)
- 100 ml Milk
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TEASPOONS Oil
- 6 stalks of chives
- 200 g Herb curd
Directions
- 1
Prepare potato wedges according to the instructions on the packet. Cut mortadella into small cubes. Blanch peas in boiling water for about 2 minutes, then rinse under cold water. Whisk eggs and milk. Season with salt and pepper.
- 2
Heat 1 teaspoon of oil in an ovenproof pan (approx. 18 cm Ø). Brown half of the mortadella in it. Add half of the potatoes and peas. Season with salt and pepper. Add half of the egg milk to the pan. Allow to set slightly while stirring occasionally, then let it set in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-18 minutes. After 5-7 minutes, remove the omelette from the pan, slide it carefully onto a plate and put it back in the oven. Heat 1 teaspoon of oil in the pan and prepare another frittata. Wash the chives, dab dry and cut into thin rings. Put the quark in a bowl.
- 3
Allow to set slightly while stirring occasionally, then let it set in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-18 minutes. After 5-7 minutes, remove the omelette from the pan, slide it carefully onto a plate and put it back in the oven. Heat 1 teaspoon of oil in the pan and prepare another frittata. Wash the chives, dab dry and cut into thin rings. Put the quark in a bowl. Stir in 3/4 of the chive rings, then sprinkle with the remaining chives. Cut the frittata into pieces and serve with the quark
Nutrition Facts
530 kcal
44 g
29 g
21 g
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