Kohlrabi carrot tortilla with parsley egg milk and sesame

Name: Kohlrabi carrot tortilla with parsley egg milk and sesame
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Potatoes; 2 (approx. 300 g) Carrots; 1 (approx. 350 g) Kohlrabi; 2-3 TABLESPOONS Oil; 1 collar flat leaf parsley; 4 Eggs (size M); 1/8 l Milk; 20 g Sesame; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Potatoes
2 (approx. 300 g) Carrots
1 (approx. 350 g) Kohlrabi
2-3 TABLESPOONS Oil
1 collar flat leaf parsley
4 Eggs (size M)
1/8 l Milk
20 g Sesame
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the potatoes and cook in boiling salted water for 15-20 minutes. In the meantime, peel, wash and chop the carrots and kohlrabi. Heat the oil in an ovenproof pan and steam the vegetables over medium heat for about 10 minutes, stirring frequently.
2
Set aside. Quench potatoes cold, peel and slice. Wash parsley and chop finely. Whisk eggs, milk, sesame and parsley. Season with salt and pepper. Add potato slices to vegetables and mix.
3
Pour egg milk over it. Leave in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 25 minutes. Serve garnished with parsley. Ciabatta tastes good with it.