Potato and vegetable tortilla

Name: Potato and vegetable tortilla
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 1 Courgettes (about 200 g); 100 g Mushrooms; 1 collar Spring onions; 4 TABLESPOONS Rapeseed oil; 400 g Potatoes; 7-10 Tbsp salt, pepper; 4 Eggs; 100 ml Milk; 1/2 TEASPOON dried marjoram; 7-10 Tbsp Marjoram

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

1 Courgettes (about 200 g)
100 g Mushrooms
1 collar Spring onions
4 TABLESPOONS Rapeseed oil
400 g Potatoes
7-10 Tbsp salt, pepper
4 Eggs
100 ml Milk
1/2 TEASPOON dried marjoram
7-10 Tbsp Marjoram

Directions

1
Wash the zucchini, quarter lengthwise and cut into slices. Clean, wash and halve or quarter the mushrooms. Clean, wash and cut spring onions into rings. Heat 2 tablespoons of oil in a pan with lid (24 cm Ø). Fry zucchini and mushrooms for about 5 minutes, turning frequently.
2
Peel and wash the potatoes and cut them into large pieces. Season zucchini and mushrooms with salt and pepper, remove. Heat 2 tablespoons of oil in the frying fat. Fry the potatoes for about 15 minutes, turning them in between. Sauté spring onions briefly. Add zucchini and mushrooms
3
Whisk eggs and milk. Season with salt, pepper and marjoram. Pour over potatoes and vegetables. Cover and allow to stand for 15-20 minutes at low heat.
4
Turn the tortilla out of the pan, cut into pieces and garnish. Serve with herb quark or aïoli (stir 2 chopped garlic cloves into the "pure" homemade mayonnaise from page 40)