Herb tortilla with colourful tomato salad

Name: Herb tortilla with colourful tomato salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/4 collar Parsley; 1/4 Pot of oregano; 800 g Potatoes; 200 g frozen peas; 6 Eggs (size M); 125 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS Oil; 250 g yellow and red cherry tomatoes; 1 red onion; 3 TABLESPOONS Olive oil

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1/4 collar Parsley
1/4 Pot of oregano
800 g Potatoes
200 g frozen peas
6 Eggs (size M)
125 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS Oil
250 g yellow and red cherry tomatoes
1 red onion
3 TABLESPOONS Olive oil

Directions

1
Wash herbs, shake dry, pluck leaves from the stems and chop finely. Peel and wash the potatoes and cut them into thin slices. Blanch peas in boiling water for about 2 minutes, then rinse under cold water. Whisk eggs and cream. Season with salt and pepper
2
Heat 1 teaspoon of oil in each of 2 pans (each approx. 18 cm Ø). Sauté half of each potato for about 8 minutes at low heat. Add half the peas and season with salt and pepper. Put half of the egg cream into each pan and sprinkle half of the herbs over each. Cover and let it simmer for about 20 minutes at low heat.
3
Clean, wash and quarter the tomatoes. Peel and halve the onion and cut into fine slices. Mix tomatoes, onion and olive oil, season with salt and pepper. Cut the tortilla into pieces and serve with the tomato salad