Potato tortilla

Name: Potato tortilla
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 750 g medium-sized potatoes; 7-10 Tbsp Salt; 250 g Carrots; 200 g Leeks (leek); 250 g Tomatoes; 1 Garlic clove; 5 Eggs (size M); 75 ml low-fat milk; 7-10 Tbsp Pepper; 1 1/2 tablespoons (10 g each) Olive oil; 2 Branches of parsley; 2 Branches of basil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

750 g medium-sized potatoes
7-10 Tbsp Salt
250 g Carrots
200 g Leeks (leek)
250 g Tomatoes
1 Garlic clove
5 Eggs (size M)
75 ml low-fat milk
7-10 Tbsp Pepper
1 1/2 tablespoons (10 g each) Olive oil
2 Branches of parsley
2 Branches of basil

Directions

1
Wash the potatoes and cook in salted water for about 25 minutes. Drain, peel and let cool off. In the meantime peel and wash the carrots. Clean and wash the leek. Cut both vegetables into diagonal slices. Wash and slice the tomatoes.
2
Peel garlic and press it through a garlic press. Beat the eggs and milk and season with salt and pepper. Heat 1 tablespoon of oil in a pan. Fry the carrots and garlic for about 4 minutes. Add the leek after 2 minutes. Add tomatoes for the last minute. Cut the potatoes into slices. Wash herbs and shake dry. Remove the leaves. Spread Pieform (26 cm Ø) with remaining fat. Layer vegetables and potatoes in the form. Pour egg and milk over it and garnish with herbs.
3
Cut the potatoes into slices. Wash herbs and shake dry. Remove the leaves. Spread Pieform (26 cm Ø) with remaining fat. Layer vegetables and potatoes in the form. Pour egg and milk over it and garnish with herbs. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 30 minutes. Serve warm
4
Waiting time approx. 1 hour